Homemade Kimchi

The Crispy Chef

This Homemade Kimchi is crunchy, spicy, tangy, and full of probiotics. A traditional Korean staple that’s surprisingly easy to make at home, it’s perfect as a condiment, side dish, or flavor booster for everyday meals.

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Prep Time 30

Total Time 30

Course Condiment, Side Dish

Cuisine Korean

Servings servings

Calories 25 kcal

Equipment

Large mixing bowl
Knife
Cutting board
clean jar or airtight container
Measuring cups and spoons
gloves (optional for handling chili paste)

Ingredients

1 large head Napa cabbage, chopped
1/4 cup sea salt (for salting cabbage)
1/4 cup gochugaru (Korean chili powder)
4 cloves garlic, grated
1 tbsp fresh ginger, grated
1/2 medium onion, grated
1 tbsp sugar
2 tbsp fish sauce (or soy sauce for vegan)

Instructions

Chop Napa cabbage into bite-sized pieces. Place in a large bowl and sprinkle generously with salt. Massage with hands and let sit 1–2 hours until wilted. Rinse well and squeeze out excess water.
In a separate bowl, mix gochugaru, garlic, ginger, onion, sugar, and fish sauce into a smooth paste. Add a splash of water if too thick.
Add paste to cabbage. Massage until every piece is coated. Pack tightly into a clean jar, pressing down until liquid covers cabbage. Leave headspace at the top.
Cover and let ferment at room temperature 1–2 days. Transfer to fridge. Flavor will deepen as it continues fermenting.

Notes

Massage salt into cabbage to draw out water before mixing. Rinse very well to avoid overly salty kimchi. Ferment at room temperature 1–2 days, then refrigerate. Flavor deepens over time and lasts up to 3 months. For vegan kimchi, swap fish sauce with soy sauce or vegetarian fish sauce. Add daikon, carrots, or cucumbers for variety.

Nutrition

Calories: 25kcalCarbohydrates: 5gProtein: 2gSodium: 240mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Keyword fermented cabbage, homemade kimchi, kimchi, Korean side dish