How to Make Easy Kimchi at Home
Kimchi is the heart of Korean cuisine, tasty & crunchy fermented vegetables packed with spice, umami, and gut-friendly probiotics! While traditional kimchi-making can seem overwhelming, this easy kimchi recipe simplifies the process, making it accessible for anyone. Even if it’s your first time!
Over the years, I’ve taught countless kimchi-making workshops, guiding people through the process step by step. And this recipe? It’s always a favorite! With just a few key techniques, you can achieve that perfect balance of crunch, flavors without the stress.
I still remember the first time I made kimchi on my own. Growing up, kimchi was always in the fridge, ready to be eaten at any meal. But making it? That felt like a task for the experts. It wasn’t until I started simplifying the process that I realized homemade kimchi can be easy, foolproof, and just as delicious!
Let’s dive into this simple, flavorful recipe that will have you making kimchi with confidence.
What Makes This Easy Kimchi Different?
✅ Beginner-Friendly – No complicated steps, just simple brining and mixing.
✅ Quick Fermentation – Because we’re using pre-cut napa cabbage, this kimchi ferments faster than whole-cabbage kimchi.
✅ Balanced Flavor – This kimchi is not overly salty. Just the right mix of spice, umami, and crunch, using easy-to-find ingredients!
✅ Perfect for Small Batches – No need for a large kimchi-making day, this recipe uses one head of Napa cabbage and fits a standard container.
Ingredients for Easy Kimchi
(Makes about 1,7 liters (1.8 quarts) of kimchi)
Brining:
- 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 – 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 – Naturally sweetens the kimchi and balances acidity. Use sweet, crisp, and juicy varieties like Fuji or Gala. No need to peel!
- Onion, ¼, diced – Enhances natural umami depth in the seasoning.
- Garlic, 3 cloves, crushed – 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 – 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). My Best Vegan Kimchi Recipe is coming soon. Stay tuned! - Green onion, 1 stalk, sliced (around ½ cup) – 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! 😊🥬🔥
🌿Love Korean flavors? Join the seasonal newsletter for recipes & fermentation tips every other week.
Easy Kimchi Recipe – Foolproof & Delicious
Ingredients
Brining the Cabbage:
- 1 Napa cabbage (baechu) around 1kg (2.2 lb.)
- ½ cup Coarse sea salt (kosher salt)
- 2 cups water
Seasoning (Yangnyeom)
- 1 tablespoon flour (for flour slurry) 1 ½ tablespoon glutinous rice powder for a gluten-free option
- ¾ cup water (for flour slurry)
- ⅓ cup gochugaru (Korean red chili powder)
- 250 g Korean radish (kohlrabi or daikon), cut in match sticks ½ lb. (around 2 cups)
- ½ red apple (cored & diced) crisp & juicy variety like Fuji or Gala
- ¼ onion (diced)
- 3 cloves garlic (crushed) around 1 ½ tablespoon minced garlic
- 1 slice ginger around1 teaspoon grated ginger
- 3 tablespoons fish sauce
- 1 stalk green onion (diagonally sliced) around ½ cup
To finish
- ½ cup water
- ½ teaspoon salt
Instructions
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!)