Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
If you’ve ever wanted to make authentic kimchi at home, this recipe is the perfect place to start. It’s easier than you think and requires just a handful of simple ingredients to create deep, bold flavors. The fermentation process does the hard work, developing tangy, spicy, and umami-rich layers that make this Korean staple irresistible.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Cuisine: Korean
Prep Time: 45 minutes
Fermentation Time: 1 to 5 days
Total Time: 1 to 5 days
Servings: 8
Why You’ll Love Making It
- Authentic & Flavorful – Traditional ingredients like napa cabbage, gochugaru, and fish sauce create the perfect balance of spice, umami, and tang.
- Beginner-Friendly – No special equipment needed—just a bowl, a jar, and a little patience for fermentation.
- Customizable Heat Level – Adjust the spice to your preference, from mild to fiery.
- Probiotic-Packed – Great for gut health, digestion, and boosting your immune system.
- Versatile Uses – Enjoy it fresh, fermented, or as an ingredient in fried rice, soups, and stews.
Ingredients
- 1 medium head napa cabbage (about 2 pounds) – The base of traditional kimchi, known for its tender yet crisp texture.
- 1/4 cup iodine-free sea salt or kosher salt – Essential for drawing out moisture and kickstarting fermentation. Avoid table salt, as it contains anti-caking agents that can disrupt the process.
- Water, preferably distilled or filtered – Helps rinse the cabbage and prevent unwanted bacteria from interfering with fermentation.
- 1 tablespoon grated garlic (5 to 6 cloves) – Adds depth and sharpness to the kimchi’s flavor.
- 1 teaspoon grated fresh ginger – A warm, slightly sweet note that enhances the spice blend.
- 1 teaspoon granulated sugar – Helps balance the flavors and fuels fermentation.
- 2 tablespoons fish sauce or salted shrimp paste (or 3 tablespoons water for a vegan option) – Provides umami depth and traditional funkiness.
- 1 to 5 tablespoons Korean red pepper flakes (gochugaru) – The key spice in kimchi. Start with 1 tablespoon for mild heat, or go up to 5 tablespoons for a fiery kick.
- 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks – Adds crunch and a slightly peppery bite.
- 4 medium scallions, trimmed and cut into 1-inch pieces – Brings a fresh, mild onion flavor.
Free
MINESTRONE COOKBOOK
Grab your FREE cookbook with our
10 Favorite Minestrone Soup Recipes
Instructions
Step 1: Prepare the Cabbage
Cut the napa cabbage lengthwise through the core into quarters. Remove the tough core, then slice each quarter into 2-inch-wide strips. This ensures that the cabbage absorbs the seasoning evenly while maintaining a good texture.
Step 2: Salt the Cabbage
Place the cabbage in a large bowl and sprinkle it with salt. Using your hands, massage the salt into the cabbage for about 2 minutes until it begins to soften. Add enough water to fully cover the cabbage, then place a plate on top and weigh it down with a heavy object, such as a can of beans. Let it sit at room temperature for 1 to 2 hours to draw out moisture.
Step 3: Rinse and Drain
Drain the cabbage in a colander and rinse it under cold water three times to remove excess salt. Let it sit in the colander for 15 to 20 minutes to drain while you prepare the spice paste.
Step 4: Make the Spice Paste
In the same bowl used for salting, mix the grated garlic, ginger, sugar, and fish sauce (or shrimp paste/water). Stir until smooth. Add the gochugaru, using 1 tablespoon for mild heat or up to 5 tablespoons for extra spice. Stir to form a thick paste.
Step 5: Mix the Vegetables and Paste
Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions. Using gloved hands (to prevent staining and irritation), toss everything together until the vegetables are thoroughly coated in the seasoning.
Step 6: Pack the Kimchi into a Jar
Transfer the kimchi mixture into a clean 1-quart glass jar, pressing it down to remove air pockets. The brine should rise and cover the vegetables; if not, press down again or add a small splash of filtered water. Leave at least 1 inch of space at the top for expansion. Secure the lid loosely.
Step 7: Ferment the Kimchi
Place the jar on a plate to catch any potential overflow. Let it sit at room temperature (65°F to 75°F) for 1 to 5 days, away from direct sunlight. During this time, fermentation will create bubbles, and the brine may seep out—this is normal!
Step 8: Check Daily and Refrigerate
Open the jar once a day to release gases and press the kimchi down with a clean spoon to keep it submerged in brine. Taste a small piece each day—once it reaches your preferred level of tanginess, transfer the jar to the fridge. Kimchi can be eaten immediately but develops even better flavor after one to two weeks.
FAQs
How do I know when my kimchi is ready?
Your kimchi is ready when it has a pleasantly tangy, slightly sour taste with a good balance of spice and umami. Bubbles in the brine and a slightly fizzy sensation when eating are signs of healthy fermentation. If it still tastes too raw, let it ferment longer.
How long does homemade kimchi last?
Homemade kimchi can last 3 to 6 months in the fridge, gradually becoming more sour over time. The longer it ferments, the better it is for dishes like kimchi fried rice and kimchi stew. If it develops mold or an off smell beyond normal fermentation funkiness, discard it.
