How to make kimchi – a quick and easy recipe that only takes 30 minutes of hands-on-time before mother nature takes over! Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. This authentic kimchi recipe is vegan adaptable, gluten-free and can be made as spicy or as mild as you like!
We are never in as much joy as when we are engaged in the well-being of others. ~ Adyashanti
Many years ago now, we catered a Korean wedding. I remember meeting with the bride and groom and listening very carefully about the importance of the kimchi being served. It had to be “just right”.
Truth be told I was nervous, I had never made it back then, but the mother of the bride was kind enough to send me her personal kimchi recipe and thankfully I had time to practice it a few times before the big day.
In the end, they were happy. And wherever they are now, I hope they are still. I’ve never counted the number of weddings we’ve catered, but every so often a couple pops into my mind, most often when I’m cooking, and I can’t help but give them a little nod and wish them well.
WATCH HOW EASY IT IS TO MAKE KIMCHI!
What is Kimchi?
Some of you may still be unfamiliar with kimchi even though it’s become highly popular in the last 15 years here in the west. It’s basically spicy, fermented cabbage, kind of like sauerkraut, but with Korean flavors – garlic, ginger & Korean chilies. Kimchi is like the heart and soul of Korean cooking. And it’s tasty with so many things!
But the best thing about Kimchi? Kimchi is alive! Full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion, it is believed to fight cancer, lower cholesterol and regulate blood sugar. Just google it and see for yourself.
Now if you are buying kimchi (which is totally fine!) just make sure it is in the refrigerated section of the grocery store (then you know it is alive) and check for preservatives, especially nitrates- stay away from those.
It is usually fine if it is refrigerated!
This easy kimchi recipe makes enough to fill a large two-quart jar (about 8 cups). It starts with one large Napa Cabbage. You’ll need ginger, garlic, scallions and most importantly Korean Chili Flakes called Gochugaru.
In this recipe, I use Korean Chili Flakes called “Gochugaru” vs. the Korean fermented Chili Paste called “Gochujang“. Feel free to use Gochujang if you please or if you have it on hand.
The reason I decided not to use the Gochujang, is Gochujang usually contains MSG and Nitrates, so I went a cleaner route today. Totally up to you.
You can find Gochugaru at most Asian Markets or order online. You can add other veggies to the mix like matchstick daikon radish or carrots.
Vegan Kimchi options:
- Fish sauce adds depth but you can leave this out- and use soy sauce, miso paste or vegan fish sauce.
- Use miso paste to add depth, flavor and also more probiotics– especially if going vegan.
- Gluten-free version, liquid aminos work well too.
Kimchi Variations:
- Like so many things, there are so many variations to kimchi, and people have their own personal preferences. I just wanted to provide you with a starting point, and I’m sure you will adapt to your own tastes!
- And, to be clear this is not the exact recipe from the mother of the bride, but a little simplified. The ingredients are similar (except I believe she added dried shrimp) but I tried to make this as easy as possible.
- And guess what? It IS easy! And fun!
How to make Kimchi (in a nutshell)
****See the recipe for more detailed instructions.
- Save 1-2 outer leaves and place in a bag in the fridge ( you will use these later).
- Cut the Napa cabbage into 1-inch cubes.
- Place napa cabbage in a bowl and toss with 1/4 cup sea salt.
*Fill the bowl with filtered water and stir, and soak cabbage for 6-8 hours.
*Place plate over the napa cabbage to keep it submerged.
*After 6- 8 hours, drain (making sure to save the brine) and rinse, pressing the liquid out.
Make the Kimchi Paste:
- As I stated earlier, I prefer to use Korean Chili Flakes called “Gochugaru” vs. the Korean fermented Chili Paste called “Gochujang“. Feel free to use Gochujang if you please. Totally up to you. Either way, you will make the paste below.
- Many people ask if they can use regular old chili flakes- yes, but they are much spicier!!! Gochugaru is fruitier and less spicy, so you can use more and get more flavor. You could try subbing dried Arbol Chilies if you absolutely can’t get the Korean Chili flakes – or even use fresh chilies to make the paste.
- In a food processor, make a paste with the garlic, ginger, shallot, Korean chili flakes (or Gochujang) and optional fish sauce (or miso) and sugar. If you want a mild version, use half the chili flakes. The fish sauce really adds a delicious complexity and depth, but you can, of course, keep it vegan.
- Peel and cut the daikon radish (or carrot) into match sticks, about 2-3 inches long. Cut the scallions.
- Cut the scallions into 1-2 inch pieces.
- Place the drained cabbage along with the daikon, scallions and chili paste into the bowl. Massage a bit with gloved hands.
- This is a very mild version shown below, so not very red, ( 2 tablespoons chili flakes).
- You can also add more chili flakes if you want it spicier – I normally add 4-6 tablespoons.
- Pack this tightly into a large two-quart jar (half-gallon, 64 oz) or large crock. (Or use two, quart-sized mason jars.)
- You want a good two inches of space at the top to catch the flavorful liquid that will release.
- Pour a little of the brine into the jar, just to enough to cover the cabbage.
- Cover with the cabbage leaf you saved, and press down. The leaf will help keep the cabbage submerged. Add a fermentation weight to keep the cabbage submerged. Cover with a lid ( do not screw on tight) and place on a rimmed pan or bowl ( to collect any overflow) and set somewhere cool and dark like the basement for 3-5 days. A lower kitchen cabinet away from stove or appliances can also be a good cool spot.
What temperature to ferment Kimchi:
- The ideal temperature for fermenting kimchi 55-65 degrees. 65 F is perfect!
- The cooler it is, the slower it will take to ferment. The warmer, the faster.
- The longer you ferment the tangier and the softer the kimchi will get. I actually prefer slightly crunchy kimchi.
- Going too much over 70 degrees may actually have negative effects on the flavor.
How do you know if kimchi is fermenting?
- After 3 days. Tap the jar to see if any bubbles rise to the top- indicating that it is fermenting.
- Taste the kimchi for tanginess.
- Continue to ferment for 2-3 more days if you want it tangier or softer, then place in the fridge.
- Once you have it in the fridge, taste again. It will continue to ferment but at a much slower rate. It will develop more flavor and complexity over the next two weeks in the fridge, and the spice level will mellow with time!
- Optional: To thicken, use glutenous rice powder.
Storing your kimchi:
- Keep fermented kimchi in a 2-quart jar or crock with the lid on, pressing it down under the brine after each use.
- It will keep for months on end in the fridge when the kimchi is submerged below the brine….getting better and more flavorful with time!
What to Serve Kimchi with:
- Kimchi Fried Rice
- Kimchi Burrito
- Kimchi Soup Recipe
- The Vegan Seoul Bowl!
- Add homemade kimchi to buddha bowls,
- Bibimbap
- As a side dish with dinner, simply drizzled with toasted sesame oil and sesame seeds!
A huge flavor booster, and FULL of natural, gut-healing bacteria that support your microbiom, boosts your mood, and supports and help bolster your immune system!
More healthy Fermented Foods:
- 25 Immune-Boosting Recipes!
- Cucumber Kimchi Pickles!
- Fermented Hot Sauce,
- Fermented cucumbers!
- Curtido,
- Beet and Cabbage Kraut,
- Tumeric Kraut
- Sourdough Bread!
How to Make Kimchi
- Prep Time: 30 minutes
- Cook Time: 4 days
- Total Time: 72 hours 30 minutes
- Yield: 8 cups
- Category: fermented, sides, preserved
- Method: fermented
- Cuisine: Korean
Description
A quick and easy recipe for authentic Kimchi, full of healthy probiotics that will keep for months in the fridge. Easy, flavorful and adaptable! Vegan adaptable!
Ingredients
- 2 pounds napa cabbage, cored and cut into 1-inch pieces (one large cabbage)
- ¼ cup sea salt
- 2 cups daikon radish, cut into matchstick strips (optional, or use carrots)
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1 tablespoon fresh ginger, sliced ( 2-3 disks, peels ok)
- 6 cloves garlic, whole
- 1 shallot, quartered (optional)
- 2–6 tablespoons Korean-style red pepper flakes (gochugaru) See notes!
- 2 tablespoons fish sauce ( or use vegan fish sauce, miso paste, or soy sauce), more to taste
- 2 teaspoons sugar ( or an alternative like honey, brown rice syrup)
- OPTIONAL:1 tablespoon glutenous rice powder (see notes)
Instructions
- SALT THE CABBAGE (6-8 hours): Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use (wrap in plastic). Cut the remaining cabbage and place it in a large bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
- Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl, adding the daikon radish and scallions.
- Make the PASTE: Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Add optional rice powder (see notes!) Process until well combined, pulsing, until it becomes a thick paste.
- MASSAGE: Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.
- PACK the cabbage into a large, two-quart jar (or two, quart jars) or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit ( so they are submerged) Place the whole cabbage leaf over top, pressing down- this should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top of the whole leaf to keep it submerged. Or a small zip lock filled with water. Basically anything that touches air may mold – but no worries if this happens (see notes) it is not ruined.
- FERMENT (3-4 days) Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish (or big bowl) to collect any juices that may escape. (The idea though, is to keep as much of the flavorful juice in the jar, so don’t overfill.) Leave this somewhere dark and cool (55F-65F is ideal) for 3 days. A basement or lower cooler cabinet in the pantry or kitchen away from appliances works best.
- EVENING OF DAY 3: Check for fermentation action or bubbles. Tap the jar and see if tiny bubbles rise to the top. Check for overflow (which also indicates fermentation). If you see bubbles, it is ready to store in the refrigerator where it will continue to ferment and develop more flavor slowly. For a softer tangier kimchi, you can continue to ferment for 3 more days or longer. If no action, give it another day or two. If you don’t see bubbles when tapping the jar, it just may need a couple more days- especially in cooler climates. Be patient. See the troubleshooting section below.
- REFRIGERATE: After you see bubbles (usually 3-5 days) the kimchi is ready, but it won’t achieve its full flavor and complexity, until about 2 weeks (in the fridge) slowly fermenting. The longer you ferment, the more complex and tangy the taste. If you like a fizzy brine, tighten the lid, burping every week or so. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.
- Maintenance: This will keep for months on end in the fridge (as long as it is submerged in the brine) and will continue to ferment very slowly, getting more and more flavorful. Feel free to remove the cabbage leaf and just press kimchi down under the brine, after each use. ( See notes for adding more brine.)
- SERVE: Serve it as side dish: scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil , toasted sesame seeds, and fresh scallions. Or Use it in Kimchi Fried Rice, Kimchi Burritos, Seoul Bowls, Kimchi Soup!
Notes
For milder kimchi, start with 2 tablespoons Korean chili flakes ( you can always stir in more). I like a spicy version with 6 tablespoons. 4 tablespoons is medium spicy.
If you like your kimchi, thick, and less watery, you can use sweet glutenous rice powder to thicken. This is not the same as rice flour! Cook 1 tablespoon glutenous rice powder with ½ cup water, in a small pot over medium heat, stirring constantly until it boils. Let cool, still whisking occasionally. Add to the chili paste in the food processor. Continue with recipe.
BRINE If you need or want to add more salt brine to the kimchi, to keep it submerged, mix water and salt at this ratio: 1 cup water and 1 1/4 teaspoon fine sea salt. Stir it together first, pour over the kimchi.
TROUBLESHOOTING:
- MOLD If your cabbage leaf that is holding the kimchi down, happens to mold, just remove it, wipe out the rim of the jar as best you can, and replace it with a fresh one. Basically, if cabbage touches air here, it will mold, so after each use, press the kimchi down under the brine.
- NO BUBBLES: Check the temp of the kimchi using a kitchen thermometer. Ideally, you want this between 50-70F. 60-65 is best. To much heat may kill it off. Too much salt may kill it off.
Nutrition
- Calories: 39
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Hi, I made this kimchi and it tastes super great! However, I put 3 teaspoons of red pepper flakes, and it was hella spicy. But after being in the fridge for 2 days, it had become less spicy. How do I retain the spice level for next time?
★★★★★
The spice mellows with time, I’d just add more.
Hi there.
The last few months I’ve been making sourdough, kombucha, and lacto fermented vegetables.
Today I’m trying my hand at your kimchi recipe. I’m wondering if I’m missing anything in the recipe or in the comments because I’m not sure there’s going to be adequate salt / brine in the jar when we’re done. I know we soaked the cabbage in salt water but all that got washed away and rinsed several times. Usually when I lactose ferment I’m making a 2% to 2.5% brine for each individual vessel. Should I just not be concerned about this? Thanks so much.
Don’t overly rinse it. Save the brine to line the top. There is salt in the fish sauce too. 🙂
Hi, I am in the 3rd day of leaving the jars out on counter at room temp (air conditioner on in other room) with a loose lid. I still have an inch left on top but no bubbles. What if I can’t get bubbles in the next few days. Also do I have to make the lid tight in fridge. Thank you for recipe. Was fun too make. I am going to share your recipe with a zoom “munch” meeting we will be having the end of this month. Thank you.
Loose lid ALWAYS. 🙂 Give it a couple more days, and let me know… Look for tiny bubbles when you tap the jar.
Hi. Thanks for this recipe.
After day 3 when i our in the fridge, do I tighten the lid or keep it loose?
Thanks!
Loose!
Thanks!
This looks wonderful, am going to try it. Do you think there any real difference between red pepper flakes and the Korean red pepper flakes? Have you even made really large batches and canned them for long shelf life? thanks 🙂
I have not tried with regular chili flakes, but I’m guessing they are different in heat level and flavor. I’m sure it could work with regular but not sure how hot this would end up being.
I made a mistake!
In step too, I neglected to rinse the cabbage after draining off the brine.
I’m at day 3 and it tastes great but super salty. Can I go back to step 2, pour off the brine which now has the paste as well, rinse and squeeze, add brine back and wait a couple days again?
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Hi David- I’m so sorry. At this point, if you replace the brine, I worry that you will lose that lovely flavor from the paste? Maybe you could add a little more paste to compensate?
Can I use 4 pint-sized jars instead of 2 quarts?
I suppose so! It might be harder to keep the brine over the kimchi, but try!
I have an excellent Kim chi recipe that leaves this one for dead. Handed down through a couple of generations. Why make it simple when you can do complicated.
Have at it. 🙂
Best kimchi ever! I never used to like kimchi and always thought that I might change my mind if I tried a good recipe for a homemade one. This was it! I made 2 jars as I wanted to gift one away but have now changed my mind. I will keep them both as the whole family loved it! Thanks for sharing and for changing my mind
★★★★★
Thanks so much Rebecca!
This recipe is great. Aside from the varieties I’ve gotten at some international markets, I’m usually underwhelmed with kimchi available at the grocery. This really delivers that pungent, umami, tangy flavor my husband and I crave. I’ve made it twice and added a little anchovy paste the second time. Both batches were great. Thanks!
★★★★★
Awesome- thanks!!!
Can I keep the jar to ferment at room temperature throughout? Can I store it outdoors instead of storing in the fridge as my fridge is small and have no space 🙁
What is the temperature there outdoors?
Tropical climate. Around 30 degrees Celsius
Also, since I live in India and under lock down, it’s difficult to find Napa cabbage. Can normal Indian local cabbage work for this recipe?
yes, that would be fine!
I think it might be too warm to leave out on a regular basis?
I had a roommate in college who was Korean. Her family, who spoke only Korean, used to bring us an extraordinary Korean feast every single weekend. This Kimchi tastes EXACTLY like the Kimchi her parents made from scratch and buried in her backyard to ferment! That was the real deal. I am sooooooo excited to have found a recipe that takes me back to that very special time in my life. This recipe is perfect!
★★★★★
Awesome! Thanks Tamar!
Can I use Sambal Oelek chili paste instead of chili flakes
I bet that would work fine!
If I close the jars with a screw top lid for the refrigeration fermentation will the fermentation cause the jars to break?
It could. I dont screw the lids on, just place on top for air to escape.
I didn’t have jars so put this into a stainless bowl. Should I get jars and transfer it on day 2 as how will I know when it’s ready to to refrigerate as I won’t be able to see bubbles?
I would!
If I choose to use the gochujang, do I still need to mix it with ginger garlic sugar and fish sauce or is the gochujang the paste that would have been created if i opted for the korean chilli flake??
I would still add the other ingredients. 🙂
Excellent recipe! I’m on my second batch, I mowed through the first one during the confinement. I’m out of house jail so I headed down to my favo chinese market (which lies outside of our 1km limit so I couldn’t go there for two months!) to grab a massive cabbage and a daikon; salted, soaked, spiced and smelling fantastic. So easy and so very good. Thanks so much for posting this I just happened upon it a few short months ago and I’ve been sending peeps here ever since!
★★★★★
Thanks so much!
This looks yum I can’t have anything spicy is there any way I can make it without the chilli and anything that’s spicy in it?
Hey Karen- You could try making this without the chilies, yes, just season with the ginger and garlic.
Dear Sylvia, I have subscribed to your recipes, but now please help,I am going to make the Kimchi, I havn’t heard of Napa Cabbage in Australi we have all sorts, but can I use just the ordinary one (common cabbage) also today with a lot of searching found the gochugaru, but the bag is so huge it could feed a million, can I keep it in the freezer for when I need the rest of it? Thank you…….
Hi Margaret, I think most cabbage would work- napa cabbage feels like it has thinner leaves though. Yes, the dried chilies will last forever- no need to freeze, just wrap- or you can also substitute a smaller jar of the paste.
Napa cabbage is a chinese cabbage in Australia, it is everywere
So far so good. Smells right and looks right. Going through the process there were a couple items that I had to guess that I wasn’t sure of. First off is the strength of the brine. If you would specify the amount of water that should be used, then we could have a consistent ratio on our brine. As it stands, it could be anything from 2% to 30% depending on how much water you add. I imagine this will greatly affect not only the taste, but also how fast it will ferment. Second, and more minor is when we refrigerate, do we want to hard seal the lid? I looked into this further and it seems like if you want a more bubbly ferment, then close the lid tight and leave it alone for a couple weeks, but if you want a “flatter” ferment, then open the lid daily to let the CO2 escape. Other than that, I thought it was a great recipe and a good one for a first time kimchi effort (for me). Looking forward to munching.
★★★★★
OMG I am about to make this and wanted to know did you hard seal the lid when you put it in the fridge? and how was it?! Thanks!
I made this recipe but it didn’t ferment as in bubbles. I’ve had it in the fridge now for 3 weeks after previously sitting it in the bench for 3 days. It smells okay but no bubbles
is it tangy?
Does the kimchi bubble in the 3 days fermenting on the counter and do you keep the outer cabbage leaf on the top when you put it in the fridge?
Yes you should bubbles when you tap the jar. If it is cold it may take more time. I take off the outer cabbage leaf.
Excellent
★★★★★
It was such a simple recipe to follow and the ingredients required were available and affordable. I loved the spicy taste of it – cant wait for it to sit for as long as possible.
Also, I was curious about why in the picture the kimchi seems liquidy and not so red, whereas most Kimchi I’ve seen seems a lot more red in colour and more pasty vs liquidy. Is there a reason for that? I have yet to try it, but I will go for it as the comments seem to suggest it’s a good one!
Thank you!
I use the actual Korean flakes ( dried) here, which ferments along with the kimchi- not the gochujang paste is often filled with preservatives. Feel free to use the paste for that redder thicker look along with glutinous rice flour. ( See notes)
Hi! I don’t have a mason jar or jars with lids for storage in the fridge, can i just store it in a large bowl covered by a towel and plate as a ‘lid’?
thanks
Yes, you would still need something to weigh it down though.
I love that this recipe is totally from scratch ( not using the store bought Korean chili paste) because my family is highly sensitive to additives of any kind. This turned out perfect.
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Hi, i really want to make this! Just wondering though, do you leave it on the counter for 3 days without closing the lid all 3 days? And then you close the lid when you out it in the fridge? 🙂
Just place the lid on top, don’t screw tight. Lightly screw it on to go in the fridge.
Thanks for the recipe! I just made it and after the three days there is a bit of mold at the top of my jars- can i simply remove the moldly parts? Or is the whole thing no good to eat now?
It will mold if cabbage touches the air. Yes discard the top, it should be fine underneath. Maybe after, pour it out, clean the jar and put back in?
Delicious, thank you for the recipe
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Very good not Korea 1960 good but very good!
Thanks
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