Simple Kimchi Recipe (2024)

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Simple Kimchi Recipe (1)

Spicy and complex in flavor, this easy kimchi recipe is a tasty (and affordable) way to add gut-nourishing probiotics to your plate.

Kimchi is the oldest traditional food in Korea, dating to around 37 BC – 7 AD. It’s actually the countries national food, and if you’ve ever tasted it before you know why. If not, you’re in for a treat!

Once your batch is ready, you can eat it straight or try it with:

  • Asian beef noodle soup
  • Stir fry’s
  • Soups and stews (stir some in to spice things up)
  • Rice bowls
  • Fried rice
  • Scrambled eggs
  • Dumplings
  • Pork tenderloin with kimchi and apples (use avocado oil instead of canola)

Tips for Making Good Kimchi

Though this recipe is simple, there is some science to it. Here are some tips for making amazing kimchi:

  • Use what’s fresh and in-season – Like with any recipe, the fresher the food is, the better.
  • Check the kimchi often – The temperature of the room affects how long it takes to ferment. To get the perfect taste, wait one week and then test every day or every other day.
  • Be sure to keep the cabbage fully submerged in the brine to avoid mold growth.

If you follow these tips, you’ll have a tasty and healthy side dish to share with family and friends!

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3.55 from 11 votes

Simple Kimchi Recipe

A spicy fermented vegetable dish to serve with meat, rice, or vegetables.

Course Condiments, Side Dish

Cuisine Korean

Prep Time 30 minutes minutes

Total Time 3 days days 1 hour hour

Servings 4 cups

Calories 81kcal

Author Heather Dessinger

Equipment

  • quart-size mason jars or Weck jars

  • glass fermenting weights

  • lids with airlocks (optional, you can also use regular lids and burp the jars)

Ingredients

  • 1 large napa cabbage*
  • 2 tbsp sea salt
  • 1 bunch green onions (minced)
  • 3 medium carrots (peeled and grated)
  • 1 small small daikon radish or Korean radish
  • 4 cloves garlic (minced)
  • 2 inch fresh ginger (peeled and minced)
  • 3/4 tsp fish sauce
  • 1 tsp crushed red pepper flakes

Instructions

  • Remove one of the outer leaves of the Napa cabbage and set aside.

  • Core the cabbage and cut into approximately 2-inch by 2-inch pieces.

  • Place cabbage pieces in a large bowl, sprinkle salt on the leaves, then toss to mix.

  • Set aside and allow to rest 30 minutes so the salt can pull moisture from the cabbage.

  • While the cabbage is resting, mince the green onion, peel and grate the carrots and daikon radish, and peel and mince the garlic and ginger.

  • After the 30 minutes are up, use a wooden pounder or clean hands to gently mash the cabbage leaves to further release juices.

  • Add the remaining vegetables, the fish sauce, and the red pepper flakes to the bowl of cabbage and mix.

  • Pack the kimchi mixture tightly into a sterilized quart-sized wide-mouth jar, filling to 1 inch below the top.

  • Fold the reserved outer leaf of the cabbage to fit on top of the kimchi mixture and press it down so that the brine covers the leaf.

  • Top with a glass fermenting weight to keep the mixture below the brine.

  • If you need more liquid to cover the cabbage, simply add a little filtered water to the top.

  • Seal the jar, place it out of direct light, and allow it to ferment for 3 to 21 days, occasionally opening the lid to release pressure. Add or remove brine as needed throughout fermentation if the level is not maintained at 1-inch below the lip of the jar. You should see occasional tiny bubbles rising along the inner sides of the jar as the veggies begin to ferment.

  • Refrigerate the finished kimchi after fermenting. If you're using a lid with an airlock, replace it with a regular lid before storing it.

  • Serve with beef, chicken, pork, seafood or alongside rice or other vegetables.

Notes

  • Chinese, or Napa, cabbage is the traditional choice for making kimchi, but you can use regular green cabbage as well if you’d like.

If you’re using a regular lid (no airlock) you will need to “burp” your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day – if you can’t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars.

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3656mg | Potassium: 931mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8567IU | Vitamin C: 84mg | Calcium: 226mg | Iron: 1mg

Have you ever fermented food? What’s your favorite fermentation recipe?

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  • Easy Breakfast Sausage Recipe

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Simple Kimchi Recipe (6)

About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.

Leave a Comment

26 thoughts on “Simple Kimchi Recipe”

  1. Is this supposed to be lacto-fermented? Shouldn’t there be some whey in there? Just wanted to clarify as at the bottom of the recipe you mentioned lacto ferments. Thanks!

    Reply

  2. PLEASE PLEASE tell me where you got those awesome jars with the glass lids and side clasps!!!!
    I would do anything to find those!!!!!!

    and great recipe 🙂
    Much love,
    Sarah

    Reply

    • Sarah, the jars are made by Weck. I have several of them and they’re awesome 🙂

      Reply

  3. So happy to see my native food, Kimchi, being featured as healthy food everywhere. And great to see it here on Mommypotamous!

    Despite the westerners’ criticisms about the foul smelling and strange looking veggie, kimchi has been our staple food for centuries. I can’t even eat pizza without kimchi, which, by the way, is to die for…kimchi topped pizza. Yum! Oh, and on hot dogs, instead of sour kraut! And hamburgers…so on…

    Anyway, I love Carolyn’s recipe and is very similar to the one I have on my blog. Yay! http://www.eco*karen.com/2010/08/kimchi-recipe-demystified/

    The only thing I’d suggest is to wash the cabbage before using. Even though the leaves are tightly grown, dirt, and, sometimes, dead bugs can be found in between the leaves. (especially organic napas) Ewwww, I know. And, you don’t have to grate radish. In fact, I love radish kimchi with just radish. They become crunchy and delicious after being fermented! You can even make cucumber kimchi too! (shown in my post)

    Great job Carolyn! My grandma would be proud of this recipe! 🙂

    Reply

    • Thanks! I was wondering what I’d put it ON since I don’t really do starches, so I appreciate your examples!

      Reply

  4. I’ve been looking for a good kimchi recipe for a while and I’m excited to try this!
    Could I leave out the fish sauce or would that throw off the fermentation somehow?
    Thanks!

    Reply

    • Hi Erica!
      Yes, you can omit the fish sauce. 🙂 The salt and naturally-occuring lactobacilli will take care of the fermentation. Hope you enjoy the kimchi!
      -Carolyn

      Reply

    • Erica,
      Heather says it will change the flavor but not affect the fermentation process.

      Reply

  5. How do you sterilize the jars?

    Reply

  6. I am unable to eat dairy, not even yogurt with this pregnancy, which usually I can tolerate. So since I know the benefits of probiotics to myself and to my growing baby I have tried eating lacto fermented veggies but I always end up with digestive problems afterwards. Is there a reason for this?

    Reply

  7. YES! Finally I find a recipe that doesn’t use sugar to make Kimchi. Thanks!

    Reply

    • You can grate some apples instead of using sugar 🙂

      Reply

  8. Once made, how long does it last in the fridge. And can you freeze it?

    Reply

  9. Another wonderful recipe! I know that I can always trust your food recipes and also your DIY. I do have one question. Should this be in the dark or just on the counter away from direct sunlight?

    Thank you so much Heather and also your dedication to us all! Lori

    Reply

    • Aww, thank you for the kind word, Lori! And great question. I usually cover mine with a kitchen towel or keep it in a cabinet 🙂

      Reply

      • Thank you so much!

        Reply

  10. Wouldn’t some added whey help with fermentation? Like 2 T. Would it hurt to add to this recipe?

    Reply

  11. Our family really enjoyed this recipe and I want to keep making it. It was very salty for us so I was wondering if one tablespoon of salt would be enough for the fermenting process to happen.

    Thank you so much. Lori

    Reply

  12. Made this and love it! Here’s what I did differently, based on what was available to me:

    Used green cabbage from garden, not Napa.
    Used sweet onion from garden, not green.
    Did not peel garden carrots.

    Fermented for three days in mason jar with new nylon stocking stretched over lid to allow for aeration without infestation. Excellent! Now stored in fridge for further fermentation, but probably won’t be long as I’ll eat it quickly. Warning: this is very addictive 😉

    Reply

  13. This recipe is very different from the ones Koreans consume daily. Although there are many varieties of Kimchi, the common one is a lot hotter due to more hot pepper powder and garlic used. I think this one is modified to fit the non-Koreans’ taste buds.
    I have never had mold problems, and I don’t even sterilize, I just use a clean container and it’s fine. I think the mold might be because the recipe is somehow unbalanced. But then, leave it at room temperature for one day with my recipe, and put it in the fridge.
    Don’t get me wrong, I am not criticizing. I am Korean born and raised and love Kimchi being recognized, but I think this recipe is too different from an ordinary one to be introduced as Kimchi maybe?. I am no food expert though…

    Reply

  14. hi

    so mine got mold on the top . what can and or should I do . such a sad day !!

    Reply

  15. I used half a cup of hot pepper flake, I like it hot like traditional kimchi.
    I am just wondering about the fact that there are no sugar to help fermentation. Wouldn’t it be better to add sugar or some kind of fruit?

    Reply

  16. Simple Kimchi Recipe (7)
    Thank you for this recipe Heather! It looks great. I have never made kimchi personally, but I have made sauerkraut and they seem very similar – I’d just need to throw in some chili powder and boom! Kidding.. but thanks again for sharing this! I can’t wait to try this at home.

    Reply

  17. I’m having difficulty finding fish sauce locally. Could I substitute diluted anchovy paste?

    Reply

Simple Kimchi Recipe (2024)

FAQs

Is one day enough to ferment kimchi? ›

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 kimchi in simple words? ›

The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables. It is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally.

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.

How long does homemade kimchi need to ferment? ›

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.

Does homemade kimchi go bad? ›

For long-term storage of kimchi, just keep the vegetables submerged in the brine, and watch out for visible fuzzy mold on top. So long as the surface of the kimchi isn't allowed to dry out and grow mold, kimchi does not go bad. In fact, I've aged my own homemade kimchi for two years and it only got better and better.

Can fermenting kimchi go wrong? ›

As your JIN Kimchi ferments like any other Kimchi, it starts smelling slightly sour and vinegary, this aroma gets stronger over time and is perfectly normal! However, if your Kimchi starts to smell rotten, it has most likely gone bad.

Can too much kimchi be bad for you? ›

They cautioned, however, that kimchi is high in salt, which is not healthy for the heart. On the other hand, high levels of potassium also found in the fermented vegetable mix might undercut harms from salt, the Korean team theorized.

What happens when you start eating kimchi everyday? ›

Specific kimchi types also showed a positive effect. Three or more daily servings of cabbage kimchi among men was associated with a 10% lower prevalence of overall obesity as well as a 10% lower prevalence of abdominal obesity compared to those who ate less than one serving daily.

What does apple do to kimchi? ›

Apples, not only add another texture element to this small batch ferment, but they add a touch of sweetness which mellows the intense pungency that kimchi is known for. If you are a new or first-time kimchi consumer, this is a great recipe for you because its fast, simple, and not as piquant as a conventional method.

Can I eat kimchi every day? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Is kimchi bad for acid reflux? ›

Probiotic-rich foods like yoghurt, kefir, sauerkraut, or kimchi may help maintain a balanced gut microbiome, improve digestion [121,122], and benefit individuals with GERD. This can help improve overall digestive function and reduce the occurrence of acid reflux [123].

Why add pear to kimchi? ›

Once you have your ingredients, this kimchi could hardly be simpler to make, and the slight sweetness and crunch it gets from the pear make it positively haunting.

Is it cheaper to make your own kimchi? ›

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

Can I add soy sauce to kimchi? ›

In a bowl, combine sesame oil, chilli paste, soy sauce, toasted sesame seeds, spring onion and the solution stored after straining the cabbage - carrot mix. Mix well. Add the cabbage and carrots and mix well until all the veggies are well coated with the dressing.

What is kimchi and how is it made? ›

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

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.

What are the raw materials for kimchi? ›

Kimchi is a Korean traditional fermented vegetable made from Chinese cabbage (beachu), radish, green onion, red pepper powder, garlic, ginger, and fermented seafood (jeotgal), which is traditionally made at home and served as a side dish at meals.

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