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How to Make Easy Kimchi at Home

Kimchi does not always have to be made in a large batch. This easy kimchi recipe uses 1 kg of kimchi cabbage (napa cabbage or Chinese cabbage) and fits comfortably into a standard 1.7-litre container.

The cabbage is cut into bite-sized pieces before brining rather than kept in whole quarters. This style is often called mak-kimchi in Korean. It is easier to mix and serve, and it usually begins fermenting a little faster than whole-cabbage kimchi.

I have used versions of this recipe in many of my kimchi workshops. Although the batch is small and the process is approachable, it still follows the essential principles of kimchi-making: properly brining the cabbage, preparing a balanced seasoning, mixing gently and allowing time for natural fermentation.

Growing up in Korea, kimchi was simply something that was always in the refrigerator. Making it myself initially felt much more complicated than eating it. Once I understood the purpose of each step, however, the process became much easier to manage.

This recipe is a good place to begin learning those foundations.

What Makes This Easy Kimchi Different?

This recipe uses pre-cut kimchi cabbage, so there is no need to season and wrap individual cabbage leaves. The smaller pieces are easy to brine evenly and simple to pack into a container.

It is also designed as a small batch. You only need 1 kg of cabbage rather than preparing several large heads at once.

The process remains traditional where it matters. The cabbage is properly salted, the seasoning includes a cooked flour slurry, and the finished kimchi is allowed to ferment naturally before being transferred to the refrigerator.

How Much Kimchi Does This Recipe Make?

This recipe makes approximately 1.7 litres or 1.8 quarts of kimchi.

A container of around 1.7 to 2 litres works well. Leave a little room at the top because the liquid level may rise as the kimchi begins to ferment.

Choosing Kimchi Cabbage

Choose a moderately firm kimchi cabbage with fresh-looking leaves. The outer leaves do not need to be perfectly green, but they should not feel limp or excessively dry.

Check the cut root at the base of the cabbage as well. A fresh root should be pale in colour. If it is very dark brown or dried out, the cabbage may have been stored for a long time.

The cabbage core is also edible. Instead of discarding it, slice it thinly and include it in the kimchi. It remains pleasantly crunchy after fermentation.

What Kind of Salt Should You Use?

Coarse sea salt is traditionally used when brining kimchi. Korean sun-dried sea salt, called cheonilyeom, is ideal, but a natural coarse sea salt such as sel gris also works well.

Different salts vary considerably in crystal size and weight. For the most consistent result, weigh the salt when possible rather than relying only on volume measurements.

Avoid heavily iodised table salt if you have another option. Fine salt also dissolves and penetrates the cabbage more quickly, so it should not be substituted cup for cup for coarse salt.

Choosing Gochugaru

Gochugaru is Korean red chilli powder. For kimchi, use a coarse or medium-coarse variety rather than finely ground chilli powder.

Fresh gochugaru should have a clear red colour and a slightly sweet, fruity aroma. Once opened, store it in an airtight container in the freezer to help preserve its colour and flavour.

Korean-grown gochugaru gives the most traditional result. When it is genuinely unavailable, a coarsely ground mild red pepper can be used, but the flavour and colour will be different.

Gochujang is not a direct replacement for gochugaru in kimchi. It already contains fermented soybean powder, grain and sweetener, which changes both the seasoning and the fermentation.

Korean Radish and Local Substitutes

Korean radish, or mu, is traditionally used in this style of kimchi. It has a firm texture and a mild natural sweetness.

Daikon can be used when Korean radish is unavailable. In Europe, I often use kohlrabi. Its clean flavour and crisp texture make it one of the most reliable local substitutes for Korean radish.

Cut the radish or kohlrabi into thin matchsticks so that it mixes evenly through the seasoning without becoming soft too quickly.

Why Kimchi Seasoning Uses a Flour Slurry

A cooked flour slurry helps the seasoning cling evenly to the cabbage. The starch also provides carbohydrates that support lactic acid fermentation.

To make it, combine 1 tablespoon of plain flour with ¾ cup water. Whisk until smooth, then cook while stirring until it comes to a boil. Continue cooking gently for 2 to 3 minutes, then allow it to cool completely.

For a gluten-free version, the slurry can be made with rice flour or glutinous rice flour. Different rice flours thicken differently, so add a little more water when necessary. The finished slurry should be smooth and lightly thickened rather than stiff.

Ingredients for Easy Kimchi

(Makes about 1,7 liters (1.8 quarts) of kimchi)

For Brining the Cabbage:

Napa cabbage (baechu), 1kg (around 2.2 lbs) – The base of this napa cabbage kimchi, providing natural sweetness and crunch. Choose moderately firm heads with fresh green outer leaves and check the root color. It should not be brown. A brown root indicates the cabbage has been sitting on the shelf for too long.
Coarse sea salt, ½ cup – Essential for proper brining, helping to draw out excess moisture while preserving the cabbage’s crisp texture. I recommend sun-dried (solar) sea salt like Sel Gris de Guérande or Cheonilyeom Salt from Korea, as their natural minerals help boost kimchi’s crunchiness.
Water, 2 cups – Used to dissolve the salt and brine the cabbage evenly.

Seasoning (Yangnyeom):

Flour slurry (1 tablespoon flour + ¾ cup water) – Helps bind the seasoning and evenly distribute flavors while aiding fermentation. The starch breaks down into sugar, feeding lactic acid bacteria for proper fermentation.
For a gluten-free option, use 1½ tablespoons of glutinous rice powder or rice powder.
Gochugaru (Korean red chili powder), ⅓ cup(40g) – The key ingredient for spice and vibrant red color. Coarse (regular) gochugaru is used for making most types of kimchi. Look for Korean-grown gochugaru for the best quality—it should be bright red and fresh.
If unavailable, coarsely ground Hungarian paprika or Aleppo pepper can work as alternatives, though Aleppo pepper is milder in heat.
Korean radish (substitute with Kohlrabi or daikon), 250g (½lb), cut into matchsticks – around 2 cups – Adds crunch and a mild sweetness. In Korea, Korean radish (mu) is traditionally used, which is sweeter and crunchier than daikon. After years of testing, I found kohlrabi to be the best substitute for Korean radish.
Red apple, ½, cored & diced (100g)– Naturally sweetens the kimchi and balances acidity. Use sweet, crisp, and juicy varieties like Fuji or Gala. No need to peel!
Onion, ¼, diced (40g) – Enhances natural umami depth in the seasoning.
Garlic, 3 cloves, crushed (15g) – Adds bold, savory flavor. For a refreshing, well-balanced kimchi, you don’t need too much—just three cloves is enough!
If using pre-minced garlic, add 1½ tablespoons.
Ginger, 1 thin slice, grated (3g) – Provides warmth and complexity to the kimchi. You only need a small amount, as too much can overpower the flavors.
If using pre-minced ginger, add 1 teaspoon.
Fish sauce, 3 tablespoons – Deepens the umami and saltiness. You can use any fish sauce, including Korean anchovy sauce, Vietnamese Nuoc Mam, or Thai Nam Pla.
For a vegan alternative, replace it with guk-ganjang (Korean light soy sauce). Check out my Easy Vegan Kimchi Recipe here.
Green onion, 1 stalk, sliced (around ½ cup) (20g)– Adds freshness and mild pungency. Slice diagonally for the best texture.
Water, ½ cup + salt, ½ teaspoon (for finishing) – Used to rinse out every bit of seasoning from the mixing bowl (zero-waste!) and enhance fermentation.

Step-by-Step Guide to Making Easy Kimchi

Step 1: Brining the Cabbage

Cut the napa cabbage into quarters, then slice crosswise into bite-sized pieces.
🔥 Pro-tip #1: Don’t throw away the cabbage core. Thinly slice it and use it for kimchi as well. It gives good crunchy bite!

Dissolve ½ cup coarse sea salt in 2 cups of water, then pour it over the cabbage. Toss gently to coat.

Weigh it down with a plate & something heavy (like a pot, mortar, etc.) and flip every 30 minutes.

Let it brine for 1.5 hours in summer, up to 3 hours in winter.

Rinse the cabbage 3 times, changing the water each time, then drain in a colander for 10 minutes.

Step 2: Making the Kimchi Seasoning (Yangnyeom)

In a pan, combine flour and water to make a flour slurry. Whisk until smooth and bring to a boil while stirring continuously. Simmer for 2-3 minutes, then let cool.

Stir in half of the gochugaru to create a smooth base.

Blend apple and onion until smooth. Add crushed garlic and ginger, and pulse until finely minced.
🔥 Pro-tip #2: Don’t puree your garlic & ginger too fine, as it can turn bitter during fermentation.

Mix the blended ingredients with the rest of the gochugaru, Korean radish (kohlrabi), fish sauce, and green onion.

Step 3: Mixing & Packing the Kimchi

Gently mix the drained cabbage with the seasoning paste, ensuring every piece is coated.
🔥 Pro Tip #3 : Mix gently. Don’t mash! Keeping the crunch is key.

Pack the kimchi tightly into a clean container or jar.

Add ½ cup water mixed with ½ teaspoon salt to the bowl to rinse out any leftover seasoning, then pour this into the jar.

Step 4: Fermentation & Storage

Let it sit at room temperature for 1-2 days (just half a day in summer), until small bubbles form.

Transfer to the refrigerator, where it will slowly develop deeper, complex flavors.

Try it at different stages! Fresh, tangy, or deeply fermented! Find what you love. (My favorite stage? After around three weeks!)

Frequently Asked Questions (FAQs)

1. How spicy is this kimchi?

You control the spice level! Adjust the gochugaru type & amount to your liking. Use less for a milder kimchi or use spicier gochugaru for extra heat. Keep in mind that the spice level naturally mellows as the kimchi ferments, balancing with the tangy and umami flavors over time.

2. Can I make this kimchi without fish sauce?

Yes! Replace the fish sauce with Korean light soy sauce (guk-ganjang) + salt for a fully vegan version. Check out my Vegan Kimchi recipe.

3. How do I know when my kimchi is fermented enough?

Watch for bubbles forming and the liquid level rising by about 10%. It will taste slightly tangy but still fresh. As it ferments, the smell and taste develop a pleasant acidity, similar to yogurt, indicating that beneficial lactic acid bacteria are actively working. You can also taste it at different stages to find your preferred level of fermentation.

4. How long does homemade kimchi last?

Stored in the fridge, kimchi lasts up to 3 months, developing deeper flavors over time. If it’s your first time making kimchi on your own, I recommend trying all stages of kimchi from fresh to deeply-fermented, a.k.a. sour!

5. Do you have to store kimchi in one big container?

No! You can store kimchi in multiple smaller jars instead of one large container. This helps minimize exposure to air each time you take some out, keeping it fresher for longer. Smaller portions also make it easier to track fermentation progress and enjoy kimchi at different stages.

6. What if my kimchi is too salty?

If your kimchi tastes too salty after brining, pour out the entire container in a bowl and mix it with extra slices of fresh Korean radish (or Kohlrabi, daikon, etc.).

7. What if my kimchi is too bland?

If your kimchi tastes too bland, pour out the kimchi liquid from the container, add salt to taste, and stir to dissolve all salt grains. Pour it back into the container.

Enjoy Your Easy Homemade Kimchi

Making homemade kimchi doesn’t have to be intimidating. This easy kimchi recipe simplifies the process while delivering authentic flavors. Whether you’re a kimchi newbie or a fermentation fan, I hope you enjoy making (and eating!) this delicious Korean staple.

Have you tried making kimchi at home? Let me know in the comments. I’d love to hear how it turned out! 😊🥬🔥

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