Make delicious, probiotic-rich kimchi at home with this easy step-by-step guide.
As someone who grew up in Poland, I’ve always been familiar with fermented foods. But when I discovered kimchi, it was like a revelation—fermentation combined with bold, punchy, spicy flavors that I hadn’t experienced before. Kimchi quickly became one of my favorite additions to meals.
Now that it’s autumn, the best time to make kimchi to have for the winter months, I’m excited to get started on a fresh batch. Made with Napa (or Chinese) cabbage, kimchi is surprisingly easy to make at home, and I truly believe homemade always tastes better.
Kimchi brings a kick to any meal, offering that perfect blend of spice, tang, and crunch that contrasts beautifully with heartier winter dishes.
What Is Kimchi?
Kimchee, which is also spelled kimchi, is a traditional Korean side dish made of salted, seasoned, and fermented vegetables. Although there many kinds of kimchi, the most common one is made with Napa cabbage.
Kimchi is traditionally enjoyed as a side dish, and its versatility means it pairs well with all kinds of meals. It can add a punch of flavor to roasted veggies, omelletes and pancakes. I love using it to top salad bowls, and sandwiches—it gives an instant boost of spice and crunch. One of my personal favorites? Kimchi alongside scrambled eggs!
Is Kimchi Healthy?
Yes! Like other vegetable-based dishes, kimchi is packed with fiber, antioxidants, and essential nutrients that support overall health. Plus, the fermentation process adds probiotics, which promote the growth of the beneficial bacteria in your microbiome, so they are great for your gut health.
However, what about the amount of salt? You'll see that making quality kimchi requires a lot of salt. Does much salt cause high blood pressure? Research has demonstrated that eating kimchi does not cause people's blood pressure to rise.
According to another study, lactic acid, which is present in kimchi, may even help prevent some cancers.
Why You’ll Love This Kimchi Recipe?
Simple ingredients: This recipe uses easy-to-find ingredients like crunchy radish, crisp Napa cabbage (which is in season right now), flavorful onion, pungent garlic, zesty ginger, and basic spices.
Flavorful: Kimchi's unique tangy, spicy, and somewhat sour taste profile makes it highly addicting. Complex fermented cabbage layers, garlic sharpness, and ginger freshness produce a balanced, rich taste. It goes well with rice bowls, noodles, and as a snack or side dish. The strong flavors will linger in your mouth, making it a go-to item in your home for any time you're craving something different and flavorful.
Incredibly nutritious: Kimchi is full of probiotics that are good for your gut, like lactobacillus bacteria, which help keep your gut microbiome diverse. Additionally, it enhances the immune system, regulates blood sugar, lowers cholesterol, and energizes the body, among numerous other advantages.
Vegan-friendly: Although I used fish sauce in this recipe, it's easy to make it vegan by simply swapping fish sauce for a vegan alternative like tamari or soy sauce.
Why Make Kimchi at Home?
One of the best things about making kimchi at home is that it tastes so much better than anything you can buy in the store. Plus, it’s a fun, hands-on process where you can get creative. You can tweak the recipe to suit your taste—whether you like it a little sweeter, saltier, or spicier. I personally love customizing mine, and it's a great way to experiment with different veggies or spice levels.
The cool part? The longer it ferments, the more flavors develop, so you get to enjoy the process as much as the final result. Home-made kimchi gives you that personal touch, making it truly your own.
Making kimchi can be a fun social activity—invite friends over, and it’s the perfect excuse to get together, chat, and do something different. Prepping, salting, and massaging the cabbage is just part of the fun while you catch up and create something delicious together.
How to Make Your Own Kimchi
Here's your Easy Kimchi Recipe with all the details!
INGREDIENTS / 1 l JAR
1 medium head Chinese/napa cabbage
1 small bunch radish, cut into sticks
3 spring onions, trimmed and cut into 2-cm pieces
1/4 cup salt (iodine-free)
Water, preferably filtered
4 cloves garlic, crushed
1 tsp grated fresh ginger (approx. 1.5-cm piece)
1 tsp sugar
2 tbsp fish sauce, or 3 tablespoons water
1 tbsp chilli pepper flakes (for moderate spiciness; 2-4 if you like it very spicy)
PREPARATION:
Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 5-centimeter-wide strips.
Place the cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover, put a plate on top of the cabbage and weigh it down with something heavy. Set aside for 1 to 2 hours.
Rinse well the cabbage under cold water. Set aside to drain in a colander for 15 minutes.
Make the spice paste: stir the garlic, ginger, sugar, and fish sauce (or water) into a smooth paste. Stir in the chilli flakes; set aside until the cabbage is ready.
Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions. Mix until the vegetables are thoroughly coated. (Use the gloves to protect your hands from stains and smells!)
Pack the kimchi into a 1-liter jar. Press down until the liquid rises to cover the vegetables, leaving at least 2.5 cm of space at the top. Seal the jar.
Let it ferment for 1 to 5 days at cool room temperature, out of direct sunlight. You may see bubbles inside the jar and brine may seep out of the lid.
Check the kimchi once a day, opening the jar and pressing down on the vegetables to keep them submerged under the brine. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
You may eat it right away, but it's best after another week or two.
Expert Tips
Rinse Thoroughly: After salting and softening the cabbage, rinse it well under cold water to remove excess salt, or the final kimchi might taste too salty.
Overly Salted: There will be rare occasions when your kimchi is indeed too salty. If this happens, it's likely because you brined your cabbage for too long. Don't worry if you experience this! Just chop up a little additional radish and add it to your kimchi. The radish will absorb the excess salt, and the kimchi will taste delicious in a few days!
Experiment with Vegetables: You can try different veggies such as carrots, bok choy, cucumber, etc. to make your own unique variations of kimchi.
Storing Kimchi
Fermented kimchi should be kept in the refrigerator. It is impossible to make kimchi shelf-stable without destroying the probiotics. After each use, store it in a lidded 1-liter jar or crock and press it down under the brine. When submerged in brine, kimchi can last for months in the fridge and improves in flavor with time.
Why Give This Easy Kimchi Recipe a Try?
Making your own kimchi does take a bit of time and effort, but the results are absolutely worth it. With fresh ingredients and a hands-on process, you’ll create a flavorful, probiotic-rich side dish that adds a tangy, spicy kick to any meal.
While it might not be a quick activity, the satisfaction of enjoying your homemade kimchi—and watching the flavors develop over time—makes it well worth the effort!
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