Kimchi (Korean Fermented Cabbage) Recipe

Kimchi (김치) is Korea’s most iconic dish. spicy, tangy, and packed with probiotics. Made by fermenting napa cabbage with a seasoning mix of chili flakes, garlic, ginger, and fish sauce, kimchi is more than just a side dish. It’s a superfood known for its health benefits, bold flavor, and versatility.

If you’re looking for an authentic Korean kimchi recipe, a fermented superfood for gut health, or simply a way to bring Korean flavors to your kitchen, this guide will walk you through the process step by step.

Ingredients (Makes 1 medium jar)

• 1 medium napa cabbage (about 2 lbs / 1 kg)
• ¼ cup sea salt (coarse)
• 4 cups water

For the seasoning paste:

• 3 tbsp gochugaru (Korean red chili flakes)
• 2 tbsp fish sauce (or soy sauce for vegetarian version)
• 1 tbsp salted shrimp (optional, for depth of flavor)
• 1 tbsp sugar (or 1 grated Asian pear/apple for natural sweetness)
• 5 cloves garlic, minced
• 1 tsp ginger, minced
• 2 green onions, chopped
• ½ small carrot, julienned
• ½ small radish (daikon), julienned

Instructions

1. Salt the cabbage

• Cut napa cabbage lengthwise into quarters, then chop into bite-sized pieces.
• Dissolve salt in water, soak cabbage, and toss every 30 minutes for 1½–2 hours until leaves soften.
• Rinse thoroughly in cold water (2–3 times) and drain.

2. Make the seasoning paste

• Mix gochugaru, fish sauce, salted shrimp (if using), sugar or grated pear, garlic, and ginger.
• Stir in green onion, carrot, and radish.

3. Combine cabbage and seasoning

• Wearing gloves, gently massage the paste into the cabbage until evenly coated.

4. Pack and ferment

• Pack kimchi tightly into a clean glass jar, pressing down to remove air pockets.
• Leave about 1 inch of space at the top.
• Let it ferment at room temperature for 1–2 days (depending on temperature and desired sourness), then store in the refrigerator.

Serving Tips

• Fresh kimchi can be eaten right away, but flavor deepens after a few days.
• Serve as a side dish with rice, stews, or Korean BBQ.
• Use aged kimchi for recipes like kimchi jjigae (kimchi stew), kimchi fried rice, or kimchi pancakes.

Variations

• Baek Kimchi (White Kimchi): Non-spicy version without chili flakes, often enjoyed by children.
• Radish Kimchi (Kkakdugi): Cubed radish instead of napa cabbage.
• Vegan Kimchi: Replace fish sauce with soy sauce or kelp stock.

✨ Pro Tip: The secret to delicious kimchi is in the fermentation—keep it at room temperature just long enough to start bubbling, then refrigerate to control sourness.

Why You’ll Love This Kimchi Recipe

• ✅ Authentic Korean flavor—spicy, tangy, and umami-rich
• ✅ Healthy superfood—rich in probiotics and vitamins
• ✅ Versatile—enjoy fresh, aged, or cooked in countless Korean dishes
• ✅ Homemade—adjust spice, salt, and fermentation to your liking

If you’ve been searching for the ultimate homemade kimchi recipe, this guide will help you create Korea’s most famous dish right in your kitchen.