This easy cabbage kimchi recipe is easy to make and takes only 30 minutes of hands-on time before Mother Nature takes over! Video.
We are never in as much joy as when we are engaged in the well-being of others. ~ Adyashanti
With over 100 5-star reviews, this Kimchi Recipe is one of the most popular recipes on the blog. As a chef and caterer, I’ve made this kimchi dozens of times and have spent years simplifying this easy process so anyone can make it at home; it’s practically foolproof!
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”.
The bride’s mother was kind enough to give me her family’s secret kimchi recipe, handed down for generations! After several attempts, I anxiously awaited her feedback.
Her reaction blew me out of the water. She loved it so much that she got teary and allowed me to share her family’s recipe here!
Kimchi is essentially fermented cabbage -similar to sauerkraut in how it is made, but using napa cabbage and seasoned with Korean spices: garlic, fish sauce, ginger & Korean chilies. Kimchi is the heart and soul of Korean cooking, and delicious with so many things!
Want to know the best thing about Kimchi? Kimchi is alive! Full of living, healthy, good bacteria or probiotics that support the gut, boost immunity, energize the body, and aid digestion, it is believed to fight cancer, lower cholesterol, and regulate blood sugar.
Why you’ll love this Easy Kimchi Recipe
- Simple ingredients. Familiar, whole-food ingredients like cabbage, spices, optional fish sauce, salt, dried Korean chilies, and sugar are called for here. Nothing processed!
- Vegan-adaptable. This recipe calls for fish sauce but can easily be made vegan. You can also leave out the sugar if you prefer.
- Incredibly nutritious! Kimchi is full of gut-healthy probiotics (specifically lactobacillus bacteria) that support a diverse gut microbiome. It also boosts the immune system, energizes the body, lowers cholesterol, and regulates blood sugar- along with so many other benefits!
Kimchi Recipe Ingredients
- Napa Cabbage: This is the main ingredient and the heart of the recipe. Opt for organic or locally grown. Yes, you can substitute other cabbage, but Napa Cabbage is traditional.
- Fine Sea Salt– salt is key to fermenting, inhibiting bad bacteria growth while promoting good bacteria.
- Ginger: Adds a fragrant and subtly spicy taste.
- Garlic: Aromatic and pungent, garlic is key to enriching the flavor.
- Scallions (green onions): Brings in a bit of onion-like flavor, crunchy texture and color!
- Daikon: Subtly sweet and crunchy, daikon radish adds substance and texture.
- Fish Sauce, Shrimp paste, or Miso paste: Adds salt, umami, and depth of flavor. Shrimp paste is traditional, but fish sauce and miso (vegan option) both work too.
- Korean Chili Flakes: We use dried chili flakes (called Gochugaru)here for the purest, cleanest flavor(no preservatives, oils, or flavorings). Feel free to sub Gochujang paste if you prefer.
- Optional: Glutenous rice flour can be added to thicken.
- Equipment: An 8-cup mason jar and a fermentation weight are handy.
This easy kimchi recipe makes enough to fill a large two-quart jar (about 8 cups).
How to make Kimchi
*See the recipe card and video below!
Step one: Save 1-2 outer leaves of napa cabbage and place them in the fridge while you prep the recipe. (You will use these later). Using a cutting board, cut the napa cabbage into 1-inch cubes with a sharp knife.
Step two: Place the chopped napa cabbage in a bowl and toss with 1/4 cup sea salt.
Step three: Fill the bowl with filtered water and stir, and soak the napa cabbage for 6-8 hours, stirring every couple hours.
Place plate over the napa cabbage to keep it submerged.
Step Four: After 6-8 hours, drain (making sure to save the brine) and rinse, pressing the liquid out.
Step Five: 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 red chilies to make the paste.
In a food processor, make a paste with 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 with miso paste.
Step Six: Peel and cut the daikon radish (or carrots) into match sticks, about 2-3 inches long. Cut the scallions.
Step Seven: Cut the scallions into 1-2 inch pieces.
Step Eight: Combine the Kimchi. Place the drained cabbage along with the daikon, scallions and chili paste into the bowl. Massage the cabbage with gloved hands.
FYI: This is a very mild version shown below, so not very red in color, (2 tablespoons chili flakes). You can add more chili flakes if you want it spicier – I normally add 4-6 tablespoons.
Step Nine: Pack the Kimchi.
Pack 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.
TIP: I have had great success with this Fermentation Kit that has crystal weights that fit perfectly in a wide-mouth mason jar. It is so convenient for small-batch ferments. This fermentation kit includes the jars which is a great option too!
Cover with the cabbage leaf you saved in the fridge, and press down. Pour a little of the brine into the jar, just enough to cover the cabbage.
The cabbage leaf will help keep the chopped pieces of cabbage contained and submerged. Add a fermentation weight, pressing down to keep the cabbage leaf submerged under the brine. Anything that floats to the top and touches air can mold. So remove with a slotted spoon. Cover lightly with a lid (do not screw on tight) and place on a rimmed pan or bowl ( to collect any overflow).
Step Ten: Lacto-Fermentation
Set the jar somewhere dark and cool like the basement for 3-5 days. 60F-70F is ideal. Use a thermometer! A lower kitchen cabinet away from the stove or appliances can also be a cool spot. Fermentation happens faster in warmer climates and slows in cooler climates.
Check daily, pushing down the cabbage under the brine if need be and removing floaters. Remember, anything that touches air can mold.
After 2 days, the salt will have inhibited the bad bacteria enough to make more room for the good bacteria to feed on the cabbage and grow. As they “eat” the cabbage, they create gas and a tangy byproduct. This is how you know it is fermenting!
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!
- Sugar is optional- some people add it, some don’t!
- Matchstick carrots would make a nice addition if you want more vegetables.
Probiotic Benefits of Kimchi!
There are so many reasons to consume fermented foods and probiotics daily, like this gut shot that contains strains of live probiotic cultures. Here are the benefits of consuming live active cultures:
- Improved Digestion: Probiotics can help maintain a healthy balance of gut bacteria, preventing dysbiosis or leaky gut. Probiotics aid in digestion and nutrient absorption. Read more.
- Enhanced Immunity: A healthy gut contributes to a strong immune system, and probiotics can help support this by promoting a balanced gut microbiome. Further information.
- Mental Health Support: Some studies suggest that probiotics may have a positive impact on mental health, potentially helping to reduce symptoms of anxiety and depression. Explore the study.
- Metabolic Health. Adding fermented foods to the diet can play a role in preventing and managing metabolic conditions, such as obesity and diabetes. The metabolites produced during fermentation can help regulate appetite and improve insulin sensitivity. Some fermented foods have been associated with better weight management.
- Cardiovascular Health. The bioactive peptides produced during the fermentation process have been recognized for their role in cardiovascular health. These substances can lower blood pressure and have anti-thrombotic properties, which are important in the prevention of heart disease. Check out the research.
How to use this Kimchi Recipe
We add napa cabbage kimchi to so many things! It is a huge flavor booster, and FULL of natural, gut-healing bacteria that support your microbiome, boost your mood, and bolster your immune system!
Here are a few of our favorite ways to use kimchi!
- Kimchi Fried Rice
- Kimchi Noodles
- Kimchi Burritos
- Kimchi Soup Recipe
- Seoul Bowl!
- On Buddha Bowls
- As a side dish with dinner, simply drizzled with toasted sesame oil and with a sprinkle of sesame seeds!
Storing Kimchi
Keep fermented kimchi in the refrigerator. Kimchi can not be made shelf-stable without killing the probiotics. Store 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!
Popular Ways to Serve Kimchi
- Make Kimchi Chili Mac and Cheese
- Try our Kimchi Noodles
- Kimchi Burritos!
- Kimchi Fried Rice
- Make our Vegan Bulgogi Bowl
- Serve with Korean Tofu Rice Bowls
- Alongside our Korean BBQ Chicken
Homemade Kimchi FAQs
The ideal temperature for fermenting kimchi is 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 softer the kimchi will get. I prefer slightly crunchy kimchi, so ideally, 3-5 days at 65F is my favorite! Going too much over 70 degrees can actually have negative effects on the flavor.
If your kimchi is too watery for your taste, you can thicken it. To thicken kimchi, stir in a little glutenous rice powder. Some traditional recipes also use soybean powder.
Kimchi tastes sour, tangy, salty, spicy, and pungent! It’s similar to sauerkraut in that it is fermented cabbage, but kimchi is packed with flavor, umami and a little (or a lot) of heat! The fermentation process is what gives kimchi its sour flavor.
Because kimchi is naturally fermented, it is full of healthy bacteria, good for the gut and good for immunity. But besides being a healthy thing to incorporate into our diets, Kimchi adds so much flavor to things we are already making at home!
1. After 3 days, tap the jar to see if any bubbles rise to the top; bubbles indicating that it is fermenting. If there is any overflow, this is also a good sign of fermentation.
2. Smell, or taste the kimchi for tanginess. If it tastes sour or tangy, this is a sign of fermentation. If it just tastes salty, it is not fermented. Let it it sit a few more days.
3. Continue to ferment for 2 to 3 more days. If you want it tangier or softer, ferment longer, and when satisfied, place it the fridge, keeping in mind it will continue to ferment and create lactic acid, albeit more slowly. It will develop more flavor and complexity over the next two weeks in the fridge, and the spice level will mellow with time!
More Favorite Fermented Foods!
Enjoy the process of making Kimchi! Please ⭐️ rate the recipe (always appreciated) and tell us how it goes in the comments below.
xoxo
How to make Kimchi | step-by-step video
Homemade 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
- Diet: Vegan
Description
This easy Kimchi recipe is simple to make and takes only 30 minutes of hands-on time before Mother Nature takes over! Full of healthy, gut-healthy probiotics, this authentic kimchi is vegan-adaptable, gluten-free, and can be made as spicy or as mild as you like! Includes a video.
Ingredients
- 2 pounds napa cabbage, (large napa cabbage)
- 1/4 cup sea salt (60 grams)
- 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) or sub gochujang – see notes!
- 2 tablespoons fish sauce (or use vegan fish sauce, shrimp paste, 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. Core and cut the remaining cabbage into 1-inch pieces and place in a large bowl with the salt and toss well. 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 this 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 substituting with gochujang paste, add 2-6 tablespoons. You can always start conservatively and add more to taste after fermentation.
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.
Nutrition
- Serving Size: ¼ cup
- Calories: 20
- Sugar: 1.6 g
- Sodium: 822.5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 3.9 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 0 mg
I made the kimchi several weeks ago. I followed the instructions exactly. Excellent. I am so glad I found your recipe. Thank you so much for sharing. This is the best kimchi we have ever eaten.
Yay Anne, I’m so happy it worked for you!!!
Gochugaru is not available instead Gochujang is, can I use it instead?
Yes, totally!
thanks, will try to make one. how will I know if its starting to ferment? or if i made it wrongly?
You should see bubbles when you tap the jar. 😉
My first time making kimchi and it turned out great!
Awesome Laurie! 🙌
Hi. Just wondering if regular red pepper flakes can be substituted. Can’t wait to make this ! Thanks !
They are much hotter. You can definitely use but go lightly.
I made almost 2 days ago and just realized that I forgot the sugar. Is this going to affect the fermentation? Should I pour it all in a bowl, add sugar and repack in jars?
Hey Brenda, it is more of a flavor thing. I will not affect fermentation. 🙂
I’ve put it in a fermentation crock that won’t fit into my fridge … can I move it into plastic or glass Pyrex containers when it’s time to put it in the fridge? I see you mentioned here the lid needs to be loose. Or can I leave the crock on the kitchen counter for the 2+ weeks to ferment (I live in Sydney Australia – btwn 5-18C atm)? Thanks!
Hi Simon, either way! You can ferment longer on the counter, it seems pretty cold there! Or put in a pyrex in the fridge. Just ferment long enough until you see some bubbles and action. It may take longer with cold weather.
Made this for the first time a few weeks and just finished eating it. It turned out 100% perfect, thanks for the recipe.
Gonna make it again in a few days when I stock back up on stuff.
I keep seeing your recipes online so congrats on the success, I know they will be good when I see they are made by you.
Thanks so much Patrick- appreciate this!
Mine has been at room temp for 3 full days and I don’t see any bubbles yet. Perhaps this is because we keep our house quite cool from running the AC all the time. How many more days should I wait? Also, I don’t have a weight or leaf in the jar, but the cabbage is completely submerged in water so I think it should be fine. Do you agree?
If the Cabbage is submerged you should be fine!
Mine has been at room temp for 3 full days and I don’t see any bubbles yet. Perhaps this is because we keep our house quite cool from running the AC all the time. How many more days should I wait?
Also, I don’t have a weight or leaf in the jar, but the cabbage is completely submerged in water so I think it should be fine. Do you agree?
Wait until you see some activity – it may take longer. 🙂
I love this recipe! Been making it every few weeks. Thanks for sharing!
Awesome Deb- glad you liked it! 🙌
Can I find out where you got the glutinous rice powder? I can not find it anywhere. I checked Amazon and don’t see it
I put a link in the recipe card- Amazon carries it. 😉
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?
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. 🙂