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A green bowl filled with spicy, marinated kimchi cabbage slices on a light-colored surface.

Kimchi

Mandy I My Reliable Recipes
This homemade Kimchi saves you extra store runs and brings all the bold Korean flavors straight to your kitchen with just napa cabbage and a few simple ingredients. Making this is easier than you might think, and once it’s packed up, the fermentation does most of the work for you. You'll love that it can be prepped ahead and left to do its thing—it even lasts well in the fridge and just keeps getting better. Whether it’s for a family meal or something to jazz up your everyday dishes, this one always earns its spot on the table.
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Korean
Servings 4 cups
Calories 118 kcal

Ingredients
 
 

  • 1 medium head napa cabbage chopped big
  • ¼ cup salt
  • 3 garlic cloves sliced
  • 3 tablespoons ginger sliced
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons red pepper flakes
  • ¼ cup chili garlic paste or other pepper Asian paste
  • ½ cup scallions chopped

Instructions
 

  • Place the cabbage in a large coriander and sprinkle with salt. Massage the cabbage with your hands to make it softer.
    1 medium head napa cabbage, ¼ cup salt
  • Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  • In a bowl, mix the garlic, ginger, sugar, fish sauce, pepper flakes, and chili garlic paste.
    3 garlic cloves, 3 tablespoons ginger, 1 tablespoon sugar, 2 tablespoons fish sauce, 3 tablespoons red pepper flakes, ¼ cup chili garlic paste
  • Mix the cabbage with the spices and transfer to a mason jar or other airtight containers. Top with the scallions and close it down. Let it ferment for 7 days.
    ½ cup scallions
  • After that, you can store it in the refrigerator for as long as 2 months.

Notes

  • Use Coarse Salt: Go for kosher or sea salt instead of table salt. It draws moisture out more gently and won’t leave your kimchi too salty.
  • Massage the Cabbage Well: Don’t skip this part—it breaks down the cabbage and helps it soak up all the flavors later on.
  • Glove Up When Mixing: That chili paste is no joke on bare skin, especially if you touch your face afterward. Gloves help keep things clean and painless.
  • Stick to Glass: Plastic can hold onto the smell and stain from the spices. Glass jars with tight-fitting lids work best.
  • Don’t Overfill the Jar: Leave about an inch of space at the top of the jar. Kimchi expands as it ferments and can bubble over if packed too tightly.
  • Use a Tray Under the Jar: During fermentation, liquid might overflow. A plate or tray will save you from cleanup duty.
  • Start Tasting After 5 Days: Depending on how warm your kitchen is, it might be ready sooner. Give it a taste around day 5 and go from there.
  • Chill to Stop Fermenting: Once it tastes how you like it, move it to the fridge. Cold temps slow fermentation and keep it tasting fresh longer.

Nutrition

Calories: 118kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 7926mgPotassium: 659mgFiber: 8gSugar: 13gVitamin A: 2161IUVitamin C: 89mgCalcium: 136mgIron: 3mg
Keyword Kimchi
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