How to Make Kimchi at Home

If you want to make your own kimchi right at home, this step-by-step guide is for you! A traditional Korean recipe, kimchi adds a tangy and bold flavor to any meal. Carrots, garlic, radish, and scallions enhance the fermented cabbage, creating a vibrant side dish.

Why I Love to Make This Easy Kimchi Recipe

Fermenting is one of my favorite pastimes! I love the funky flavor it can add to anything. And that couldn’t be more true than when it comes to homemade kimchi. If you’ve never had kimchi, it’s a traditional crunchy Korean side dish made from fermented vegetables with a tangy, spicy, and somewhat sour flavor. Since it’s left to ferment for days, I love the beneficial lactic acid bacteria it provides, which is great for overall gut health. Fermenting scares a lot of us, but it’s easy! And one of the easiest ways to get started is by making kimchi right at home.

If you haven’t eaten kimchi before, I suggest buying a few types to know what it should taste like and what flavors you like! Then, when you’re ready to make your own, you can add more ginger, fewer chili flakes, or even add other flavors. What I love most about making kimchi is the control over every ingredient, from the thickness of the sliced cabbage to the amount of spice, creating a personalized version that suits my taste perfectly. No matter how it’s used, whether eaten right from the jar or added to any number of dishes, this cabbage recipe delivers an unmatched complexity to any dish.

Kimchi Ingredients

There are ten unique ingredients that make up this recipe:

• Cabbage, especially Napa cabbage, is traditional when it comes to making kimchi. It’s the perfect vessel for this spicy dish because it provides the perfect amount of crisp texture while absorbing all of the flavors of the added spices.
• Carrots add a bit of additional crunch and bright orange color to the kimchi. As an added benefit, carrots have a slightly sweet flavor, which is a perfect contrast to the spiciness of the other ingredients.
• Garlic has a strong flavor, but it works so well with all of the other ingredients. A traditional component, the garlic balances everything when combined.
• Granulated sugar works to aid in the fermentation process. Plus, white sugar adds some additional sweetness to the end result.
• Daikon radish has a crispy, crunchy texture and is traditional in kimchi. Like other radishes, daikon radish has a slightly spicy, pepper-forward flavor that goes so well with all of the other additions. Korean radish can be used instead of daikon radish, if preferred, but daikon is usually easier to find.
• Scallions, also known as green onions, have a mild flavor and a crisp texture, which pairs well with the softness of the cabbage.
• Fresh ginger adds a fresh, pungent flavor and scent to the recipe while helping to aid in the fermentation process.
• Fish sauce adds a super unique flavor to the recipe, along with additional saltiness. Trust me that this is needed, but refrain from smelling it before adding!
• Gochugaru, which is Korean red chili pepper flakes, imparts the spicy yet sweet flavor that is characteristic of traditional kimchi. With it’s bright red color, Gochugaru works to control the bacteria during the fermentation process.
• Kosher salt helps to draw out the moisture from the cabbage during the salting process. It’s also preferred in fermentation recipes because it has no additives that appear in other types of salt.

How to Make Kimchi at Home

There are four steps to make this kimchi recipe:

1. Prepare the cabbage
2. Pack the vegetables and spices
3. Ferment the cabbage
4. Pack the jars

Step 1: Prepare the cabbage. Break down the cabbage into the desired size. Bite-sized pieces are often the most versatile. Place the pieces into a colander to make sure the entirety of the cabbage will fit, then transfer to a larger bowl. Add the salt and massage into the cabbage. Once the cabbage appears shiny and somewhat wilted, add it back into the colander and place it in the bowl to catch any liquid. Let rest for 1 to 2 hours. Rinse in water and drain well, placing the cabbage back into the bowl.

Step 2: Prepare the vegetables and spices. Chop the carrots and Daikon radish into even matchsticks. Mince the garlic. Chop up the scallions. Add all to the cabbage. Add in the Gochugaru, sugar, and fermented fish sauce. Using your hands, incorporate the ingredients. Knead the cabbage until liquid begins to form in the bottom.

Step 3: Ferment the cabbage. Pack the cabbage into a non-transparent fermentation crock. Press down on the cabbage to squeeze out liquid, covering the cabbage. Add in any remaining liquid from the bowl. Place a weight, cabbage leaf, or plastic wrap directly on the top of the cabbage, encasing the cabbage and providing downward pressure to ensure the liquid fully covers all of the cabbage. Cover the top of the vessel with a cheesecloth and a loosely fitting lid. Place in a cool, dark location for 4 to 7 days. After the first two days, taste each day after to check for the desired flavor level.

Step 4: Pack the jars. Once the desired fermentation level is reached, place the kimchi into smaller, individual jars. Pack each jar full to ensure the lid presses down onto the kimchi, fully encasing the cabbage in liquid. If a jar cannot be fully packed, pour additional liquid overtop to cover it. Place the jars in the refrigerator.

Pro Tips for Success

• The type of salt used in this recipe is important. You can use whatever you prefer, as long as it has no additives. Otherwise, it will prohibit the fermentation process. I prefer kosher salt, but sea salt works as well.
• Use fresh garlic, not the jarred variety. Similar to some types of salt, jarred garlic can contain additives that will prohibit the fermentation process, creating issues in the recipe.
• Use both the green and white parts of the scallion. Discard the tenuous tops, but the rest can be used.
• Making sure the cabbage is weighed down is essential to the fermentation process. It needs to be covered in the liquid to fully form safely.

Variations and Adjustments

While this is not a completely traditional kimchi recipe, it is pretty close! That said, there are some variations that can be made to suit your taste.

• Add shrimp paste in addition to the fish sauce. Personally, I omit the traditional shrimp paste because I find that fish sauce has the perfect amount of umami that I like in kimchi. And while I generally refrain from smelling fish sauce, I definitely avoid shrimp paste because of its strong odor. At times, I feel like that strength can also be imparted into the kimchi, and it’s just not my personal favorite.
• Julienne Asian pear and add it with the vegetables. Asian pear, while different than a traditional pear, can be found in many kimchi recipes. Personally, I find it hard to find, so I usually skip adding it. If you do want to add it, simply add it alongside the other vegetables.
• Korean radish can be used instead of daikon radish. The two are different types of radish, with Korean radish being rounder and smaller.
• Leave the cabbage whole, open it up, and ferment it that way. Some people prefer larger pieces of cabbage for their kimchi, so rather than chopping it, the vegetable can be fermented whole.

Frequently Asked Questions

Other Preserving Recipes

• How to make homemade sauerkraut
• How to make mustard pickles
• Quick pickled carrots
• Refrigerator dill pickles
• Tomato jam
• How to freeze tomatoes
• Bread and butter quick pickles

Watch How to Make This Kimchi Recipe