Homemade Kimchi Recipe (So Easy!) (2024)

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Easy Korean kimchi recipe, homemade with simple ingredients. Napa cabbage, green onions are fermented in a tangy, spicy red sauce.

If you have never eaten this, you are missing out on an unbelievable, flavor packing, traditional Korean dish! While this version is technically not one pot, I kept the number of bowls to a minimum. You only need 1 bowl and 1 food processor. Trust me, it will be worth the extra dish. If you are looking to expand your condiment world, then try the Best Chimichurri Sauce (Blender) or this Tzatziki Sauce (One Bowl) while you are at it.

Homemade Kimchi Recipe (So Easy!) (1)

What Is Kimchi? What Does It Taste Like? Is It Spicy?

It is a traditional Korean dish made from cabbage that is salted and seasoned, packed into a jar and left to ferment. Each recipe is unique to each family and the length of fermentation varies from days to years. It tastes tangy and sour from the fermentation process, and is traditionally spicy.

Making Kimchi Cabbage is Super Easy!

  • Cost-effective
  • Simple ingredients
  • Fresh
  • Can modify to your liking
  • Makes a great homemade gift for family and friends

How To Make Homemade Kimchi Recipe From Scratch?

  1. Mix sea salt and water– Until salt has dissolved.
  2. Wilt cabbage– Add cabbage and let it sit in this salted water.
  3. Make a red pepper paste– Blend onion, garlic, ginger, fish sauce, sugar, red pepper powder, water until smooth.
  4. Drain/ Rinse cabbage-In cold water.
  5. Coat cabbage– With red pepper paste, green onions.
  6. Pack into jar– Keep stuffing it until it’s completely full.
  7. Let it sit– At room temperature for 3-4 days.
  8. Refrigerate– When it tastes ripe enough to your liking.

Kimchi Ingredients/Base

  • Kosher salt– Sea saltthat is iodine-free is used in this base.
  • Water– 1 cup needed to wilt the cabbage initially
  • Napa cabbage– 4-5 pounds needed that should be cut into 1-2 inch pieces.

Spicy Kimchi Sauce/ Paste

Blend together the following ingredients to create a smooth paste:

  • 1/2cupOnionSliced
  • 2clovesGarlicPeeled
  • 1tspGingerFreshly grated
  • 1tbspFish sauceOr shrimp paste, Optional
  • 1tspGranulated sugar
  • 1/2cupKorean red pepper powder
  • 1/4cupWater

Fermentation Time

It needs at least 24 hours to ferment. Taste it the next day with a clean spoon or fork and if you want it more sour and ripe, leave it out for another 3-4 days. Check daily until you are satisfied with the flavor. You may see bubbles inside the jar and some brine may seep out of the top of the lid. That’s normal and means the fermentation is working. For me, 2 days of fermentation is best.

What to Serve with Korean Kimchi?

It is traditionally served with Korean BBQ, in soups, Bibimbap, with dumplings, or by itself.

Rice is an excellent pairing. You can use it as a topping on the rice, or as a side with the rice. Make any of the following for a wonderful pairing:

  • Kimchi Fried Rice (One Pot)
  • Chicken Fried Rice (One Pot)
  • Vegetable Fried Rice (One Pot)
  • Garlic Rice (One Pot)
  • Cauliflower Fried Rice (One Pot)

It would also be delicious with these Asian inspired dishes:

  • Instant Pot Mongolian Beef
  • Egg Drop Soup (One Pot)
  • Mango Chicken (One Pot)
  • Black Pepper Chicken (One Pot)

Variations for Korean cabbage/ Fermented red cabbage/ Pickled cabbage

Cucumber kimchi– Add very thinly sliced cucumbers. Using a mandolin slicer would be ideal. You can also stuff cucumbers with the paste and then ferment them instead of cabbage.

Radish kimchi– Add thinly sliced radish for additional vegetable and flavor.

Vegetarian/vegan kimchi– Omit the fish sauce, although it does add a lovely umami flavor and aroma.

Add carrots– Make sure to thinly slice them before adding them to the jar.

Use Bok choy– Instead of Nappa Cabbage for another variation.

Homemade Kimchi Recipe (So Easy!) (2)

Tips And Techniques for Kimchi

What cabbage to use? You can not use American cabbage. It has to be Napa cabbage!

Seal the mason jar as tightly as you can- Because this allowed fermentation process to do it’s best job.

Can I use regular salt? NO, because it wilts the cabbage too much and removes too much moisture. Also, most table salts have iodine which can affect the fermenting process.

How to make kimchi more sour? Less sour? To make it more sour leave it out at room temperature for longer. To make it less sour leave it out at room temperature for less time.

Can you use gochujang instead of Korean red pepper powder? No, it will not work. It has to be Korean red pepper powder.

Adjust spice– Add more or less according to your desire for mild or spicy version.

What to use in place of fish sauce? You can use shrimp paste instead of fish sauce, or simply leave out the fish sauce entirely.

Do I have to soak the cabbage first? Yes! Do not skip this step. This step begins to soften and brine the cabbage so that the bad bacteria dies off, and good fermentation can occur.

Storage

Refrigerate– In the sealed mason jar for up to 2 months. Make sure to always use a clean utensil so that bad bacteria doesn’t contaminate the jar.

Freeze– Due to the high water content of the vegetables, it does not freeze and thaw well.

More One Pot Cabbage Recipes

  • Fried Sausage And Cabbage (One Pot)
  • Best Cabbage Soup (One Pot)
  • Fried Cabbage with Bacon (One Pot)
  • Thai Chicken Salad (One Bowl)
  • Oil And Vinegar Coleslaw (One Bowl)

Homemade Kimchi Recipe (So Easy!) (3)

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Homemade Kimchi

Prep Time: 2 hours hrs

Fermenting time: 2 days d

Total Time: 2 days d 2 hours hrs

Easy Korean kimchi recipe, homemade with simple ingredients. Napa cabbage, green onions are fermented in a tangy, spicy red sauce.

Yield: 8 People

Ingredients

Cabbage

  • 1/2 cup Sea salt, Or kosher salt, Has to be iodine-free
  • 1 cup Water
  • 4-5 pound Napa cabbage, Cut into 1-2 inch pieces

Spice paste

Instructions

  • Mix together sea salt and water in a large bowl and stir until salt has dissolved.

  • Add cabbage and let it sit in this salted water for about 1-2 hours or until it's significantly wilted.

  • In a blender, add onion, garlic, ginger, fish sauce, sugar, red pepper powder, water and pulse until you have a smooth paste. Keep aside.

  • Drain and rinse cabbage in cold water to remove most of the salt water.

  • Add it back in the same bowl (just rinse it).

  • Add the red pepper paste, green onions and mix until cabbage is coated well.

  • Transfer this seasoned kimchi to a large mason jar and push it down and keep stuffing it until it's completely full. Use another jar, if necessary.

  • Tighten the lid and let it sit at room temperature.

  • Taste it the next day with a clean spoon or fork and if you want it more sour and ripe, leave it out for another 3-4 days. Check daily until you are satisfied with the flavor. You may see bubbles inside the jar and some brine may seep out of the top of the lid. That's normal and means the fermentation is working. For me, 2 days is best.

  • When the kimchi tastes sour and ripe enough to your liking, transfer the jar from room temperature to to the fridge. Enjoy!

Notes

  • Read all my tips above.
  • This can be stored in the fridge for up to 3 months.

Nutrition

Calories: 46kcal, Carbohydrates: 10g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 7274mg, Potassium: 583mg, Fiber: 3g, Sugar: 4g, Vitamin A: 782IU, Vitamin C: 63mg, Calcium: 189mg, Iron: 1mg

Course: Side Dish

Cuisine: Chinese

Calories: 46

Author: Abeer Rizvi

Appetizer Recipes One Pot Recipes Salad Recipes Vegetarian Recipes

posted February 12, 2021 by Abeer Rizvi //1 Comment

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Homemade Kimchi Recipe (So Easy!) (2024)

FAQs

Can I use regular rice flour for kimchi? ›

Rice flour and water - These two ingredients are cooked into paste that makes the marinade stickier so that the marinade can adhere to the napa cabbage. You can use either regular rice flour (red bag) or glutinous rice flour (green bag). Gochugaru - Also known as Korean red pepper flakes.

What is kimchi made of recipe? ›

What Is Kimchi Made Of? This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You'll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru.

How long does homemade kimchi need to ferment? ›

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

What is the most important ingredient in kimchi? ›

In general, kimchi is made using Chinese leaves (Napa cabbage) or radish as the primary ingredient, with red chilli pepper powder, garlic and spring onions used as supplementary ingredients.

Can I skip rice flour in kimchi? ›

If you don't have glutinous rice flour, you can also use cornstarch instead! But do not use all purpose flour.

How many hours does it take to make kimchi? ›

How long does it take to make Kimchi? Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

What can I use instead of napa cabbage for kimchi? ›

Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

Is homemade kimchi good? ›

Homemade kimchi often offers a fresher and more vibrant taste since you can control the fermentation process and adjust the level of spiciness, tanginess, or other flavors to your liking. It can also provide a sense of satisfaction and pride.

Does kimchi go bad? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

How long to salt cabbage for kimchi? ›

The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate. It is best eaten within a month.

Can kimchi become too fermented? ›

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Can you make kimchi in a mason jar? ›

All you need is a mason jar with a fermentation lid. You can either use an airlock device or low profile silicone lid to release the build-up of gases in the jar, and protect your fermentation from oxygen.

What happens if you ferment kimchi for too long? ›

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy. Yet, kimchi may still be safe to eat for up to 3 more months, as long as there's no mold, which indicates spoilage.

Can rice flour be fermented? ›

The fermentation of the whole-rice flour might increase fiber solubility due to enzyme reactions on the cell wall structure [8,20].

What happens if you use rice flour instead of all-purpose? ›

Rice flour cannot normally be used in place of AP without significant alterations to the recipe. Rice flour cannot develop gluten for instance so bread won't work. It has very different starch content so moisture levels or your dough or batter would be off. Cooking times would be very off as well.

Can I use rice flour instead of gram flour? ›

Rice flour can be used as a substitute for gram flour in recipes that require a gluten-free option. It's commonly used in gluten-free baking and can also work well for binding or thickening.

Can you use regular flour instead of rice flower? ›

All-purpose flour will provide a delightful crunchy texture when used for frying. In baking, it will produce baked goods that are lighter and less dense than those made with rice flour.

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