How To Make Kimchi

Kimchi is a versatile condiment that can be used in a variety of dishes, such as Korean pancakes, fried rice, stews, and sandwiches. It is also a great source of probiotics and nutrients, such as vitamins A and C, calcium, and iron.

Don’t be afraid to experiment with different ingredients and spice levels to find the perfect kimchi recipe for your taste. Once you’ve made your own homemade kimchi, you’ll never want to go back to store-bought varieties again.

Kimchi is a traditional Korean dish made with fermented vegetables and spices. Here are the steps to make your own homemade kimchi:


  • 1 head of Napa cabbage
  • 1/4 cup of sea salt
  • 4 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 1 tablespoon of sugar
  • 3 tablespoons of fish sauce
  • 1/2 cup of Korean chili flakes (gochugaru)
  • 4 scallions, sliced
  • 1/2 cup of daikon radish, peeled and julienned
  • 1/2 cup of carrots, peeled and julienned


  1. Cut the Napa cabbage into quarters and remove the core. Cut each quarter into 2-3 inch pieces.
  2. In a large bowl, dissolve the sea salt in 12 cups of water. Add the Napa cabbage to the bowl and make sure it is completely submerged. Let it sit for 2-3 hours, turning the cabbage occasionally.
  3. Drain the cabbage and rinse it under cold water. Squeeze out as much water as possible and transfer it to a large bowl.
  4. In a separate bowl, mix together the minced garlic, grated ginger, sugar, fish sauce, and Korean chili flakes. Add the sliced scallions, julienned daikon radish, and julienned carrots. Mix well.
  5. Add the spice mixture to the Napa cabbage and mix everything together with your hands. Make sure the cabbage is completely coated with the spice mixture.
  6. Transfer the cabbage and spice mixture to a large, clean jar or crock. Press down on the mixture to pack it tightly into the jar, making sure there are no air pockets.
  7. Cover the jar loosely with a lid or plastic wrap and let it sit at room temperature for 1-5 days, depending on how tangy and sour you want the kimchi to be. Check the kimchi daily and press down on the cabbage to keep it submerged in the liquid that forms.
  8. Once the kimchi has reached the desired level of fermentation, transfer it to a clean jar or container and store it in the refrigerator. The kimchi will continue to ferment slowly in the refrigerator and can be enjoyed for up to several months.

Homemade kimchi is a delicious and healthy addition to any meal. Enjoy!

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