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Easy Kimchi Recipe – Foolproof & Delicious

This easy kimchi is a beginner-friendly, small-batch recipe that delivers all the bold, tangy flavors of traditional kimchi with a simplified method.
Using pre-cut napa cabbage speeds up fermentation, while a balanced seasoning mix ensures a perfect blend of spice, umami, and crunch. Whether you're new to kimchi-making or just want a quick and foolproof version, this recipe makes the process effortless and delicious!
Prep Time3 hours
Cook Time20 minutes
Fermentation3 days
Total Time3 hours 20 minutes
Course: Kimchi
Cuisine: Asian, Korean
Keyword: Easy Kimchi, Kimchi, Napa Cabbage Kimchi
Servings: 1.7 liter-container (1.8 quarts)

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!)

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