Simple homemade kimchi recipe turns a napa cabbage and a daikon radish into the spicy, sour, umami-rich Korean staple. The cabbage brines for up to a day, then gets massaged with gochugaru, ginger, garlic, fish sauce, and salted shrimp before fermenting on the counter. It's a gut-friendly condiment that keeps for weeks.
Discover the Magic of Homemade Kimchi!
I’ll never forget the day my friend Julie told me to put kimchi on my breakfast eggs. I was skeptical, but one bite and I was hooked! This traditional Korean staple, made from fermented napa cabbage and daikon radish, is a flavor explosion—spicy, sour, and packed with umami. Beyond its incredible taste, kimchi is a powerhouse of probiotics, fantastic for digestion and overall gut health. If you’re ready to dive into the world of fermentation, this simple homemade kimchi recipe is the perfect place to start.
Ingredients
• 1 napa cabbage, about 2 pounds / 900g (31.7 oz)
• ½ cup / 150g (5.3 oz) Celtic sea salt
• 12 cups / 2.8 liters cold filtered water, plus more as needed
• 8 ounces / 225g (7.9 oz) daikon radish, peeled and cut into 2-inch matchsticks
• 4 medium scallions, trimmed and cut into 1-inch pieces
• ⅓ cup / 45g (1.59 oz) Korean red pepper powder (gochugaru)
• ¼ cup / 60ml fish sauce
• ¼ cup / 25g (0.88 oz) peeled and minced fresh ginger
• 1 tablespoon / 15g (0.53 oz) minced garlic
• 2 teaspoons / 10g (0.35 oz) Korean salted shrimp (saeujeot), minced
Instructions
1. Directions
2. Prepare the Cabbage: Cut the napa cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root. In a large bowl, toss the cabbage with the sea salt until it’s evenly coated.
3. Brine the Cabbage: Pour enough cold water (about 12 cups / 2880 ml) over the cabbage to fully submerge it. Place a plate or baking sheet on top to keep it submerged. Let it sit at room temperature for 12 to 24 hours.
4. Rinse and Drain: Drain the cabbage in a colander and rinse thoroughly with cold water. Gently squeeze out any excess liquid and place the cabbage in a large, clean bowl.
5. Make the Kimchi Paste: In a separate medium bowl, combine the daikon radish, scallions, Korean red pepper powder, fish sauce, ginger, garlic, and salted shrimp. Stir until you have a well-combined paste.
6. Combine: Add the kimchi paste to the bowl with the drained cabbage. Using your hands (we recommend wearing gloves!), toss and massage the paste into the cabbage until every piece is thoroughly coated.
7. Pack and Ferment: Tightly pack the kimchi into a clean 2-quart / 2-liter glass jar, pressing down to remove air bubbles. Seal the jar with a tight-fitting lid and let it sit in a cool, dark place for 24 hours. You may notice some bubbling, which is a good sign!
8. Refrigerate: After 24 hours, open the jar to release any built-up gases (this is called “burping”). Reseal the jar and refrigerate for at least 48 hours before enjoying. The flavor deepens and improves over time, with the peak flavor around 1 week.
9. Store: Keep the kimchi refrigerated for up to one month.
Nutritional Information
• Serving Size: ¼ cup
• Servings Per Recipe: 16
• Calories: 15
• Fat: 0g
• Carbohydrates: 2g
• Protein: 1g
• Fiber: 0g
Pro Tips
• Don’t Toss the Brine: Once your kimchi is gone, drink the leftover liquid! A ¼ cup shot about 15 minutes before a meal can aid digestion, help with acid reflux, and even curb sugar cravings.
• Wear Gloves: When mixing the kimchi paste with the cabbage, wear food-safe gloves. The gochugaru can stain your hands and cause a burning sensation on sensitive skin.
• Serving Suggestions: Kimchi is a fantastic side dish (banchan), but don’t stop there! Try it on scrambled eggs, in fried rice, on tacos, or as a bold sauce for braised short ribs.
• Burp Your Jar: During the initial 24-hour fermentation, pressure can build up inside the jar. Opening it briefly to release the gas prevents potential overflow and ensures a happy ferment.
FAQ
Q: How long does homemade kimchi last
A: According to the recipe, homemade kimchi should be kept refrigerated and will last for up to one month.
Q: Why do I need to burp my kimchi jar
A: During the initial 24-hour fermentation, gases build up inside the jar. Burping the jar by opening it briefly releases this pressure, which prevents overflow and ensures a successful ferment.
Q: How soon can I eat the kimchi after making it
A: After a 24-hour fermentation at room temperature, the kimchi needs to be refrigerated for at least 48 hours before it’s ready to eat. The flavor will continue to deepen, reaching its peak in about one week.
Q: What is gochugaru
A: Gochugaru is Korean red pepper powder. It is an essential ingredient in this recipe that gives the kimchi its signature spicy flavor and vibrant red color. The recipe recommends wearing gloves when handling it.
Pro Tips
- Wear food-safe gloves when massaging the paste into the cabbage — gochugaru stains hands and can burn sensitive skin.
- During the initial 24-hour room-temperature fermentation, briefly open the jar to "burp" it: the gas buildup can otherwise cause overflow.
- Keep the cabbage fully submerged under a plate or baking sheet during the 12-24 hour brine so it cures evenly.
- Flavor peaks at around one week in the refrigerator, and the kimchi keeps for up to a month.
- Don't toss the leftover brine — a ¼ cup shot about 15 minutes before a meal is a traditional digestive aid; the kimchi itself is also great on scrambled eggs, in fried rice, on tacos, or with braised short ribs.
Frequently Asked Questions
How long does homemade kimchi last?
Kept refrigerated, it lasts for up to one month, and the flavor deepens the whole time.
Why do I need to burp my kimchi jar?
Gases build up during the initial 24-hour fermentation. Opening the jar briefly releases the pressure and prevents overflow.
How soon can I eat the kimchi after making it?
After the 24-hour room-temperature ferment, refrigerate it for at least 48 hours before eating. Peak flavor arrives at about one week.
What is gochugaru?
Korean red pepper powder — the essential ingredient that gives kimchi its signature spicy flavor and vibrant red color. Gloves are recommended when handling it.
Recipe card below.
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Simple Homemade Kimchi Recipe
Ingredients
Method
- Directions
- Prepare the Cabbage: Cut the napa cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root.
- In a large bowl, toss the cabbage with the sea salt until it's evenly coated.
- Brine the Cabbage: Pour enough cold water (about 12 cups / 2880 ml) over the cabbage to fully submerge it.
- Place a plate or baking sheet on top to keep it submerged.
- Let it sit at room temperature for 12 to 24 hours.
- Rinse and Drain: Drain the cabbage in a colander and rinse thoroughly with cold water. Gently squeeze out any excess liquid and place the cabbage in a large, clean bowl.
- Make the Kimchi Paste: In a separate medium bowl, combine the daikon radish, scallions, Korean red pepper powder, fish sauce, ginger, garlic, and salted shrimp.
- Stir until you have a well-combined paste.
- Combine: Add the kimchi paste to the bowl with the drained cabbage.
- Using your hands (we recommend wearing gloves!) , toss and massage the paste into the cabbage until every piece is thoroughly coated.
- Pack and Ferment: Tightly pack the kimchi into a clean 2-quart / 2-liter glass jar, pressing down to remove air bubbles. Seal the jar with a tight-fitting lid and let it sit in a cool, dark place for 24 hours. You may notice some bubbling, which is a good sign!
- Refrigerate: After 24 hours, open the jar to release any built-up gases (this is called burping ). Reseal the jar and refrigerate for at least 48 hours before enjoying. The flavor deepens and improves over time, with the peak flavor around 1 week.
- Store: Keep the kimchi refrigerated for up to one month.
- Don't Toss the Brine: Once your kimchi is gone, drink the leftover liquid! A ¼ cup shot about 15 minutes before a meal can aid digestion, help with acid reflux, and even curb sugar cravings.
