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kimchi recipe

Authentic Kimchi Recipe – Easy, Spicy, and Probiotic-Rich

Learn how to make authentic Korean kimchi at home with this easy step-by-step kimchi recipe. Fermented, flavorful, and packed with gut-healthy probiotics!

What Is Kimchi?

Kimchi is a traditional Korean side dish made from fermented vegetables—mainly napa cabbage and radish—seasoned with chili flakes, garlic, ginger, and salted seafood. This authentic kimchi recipe is not only spicy and tangy but also full of gut-healthy probiotics that support digestion and immunity.

Why You’ll Love This Kimchi Recipe

  • 🌶️ Fermented Flavor Bomb – Umami-packed with just the right amount of heat.
  • 🧄 Loaded with Probiotics – Naturally fermented for digestive health.
  • 🥬 Vegan-Friendly Option – Easy swaps for plant-based eaters.
  • 🫙 Great for Meal Prep – Lasts for weeks in the fridge and gets better with time.

Ingredients for Homemade Kimchi

Yields: 1 large jar (about 1.5 quarts) | Prep Time: 30 min | Fermentation Time: 3–7 days

Main Ingredients:

  • 1 medium napa cabbage (about 2 lbs or 1 kg)
  • 1/4 cup sea salt or kosher salt (non-iodized)
  • 1 medium daikon radish, julienned
  • 4 scallions, cut into 1-inch pieces

Kimchi Paste:

  • 2 tablespoons glutinous rice flour (optional, for thickening)
  • 1/2 cup water
  • 1 tablespoon sugar
  • 5 cloves garlic, minced
  • 1 inch ginger, grated
  • 3–5 tablespoons Korean chili flakes (gochugaru), adjust to taste
  • 2 tablespoons fish sauce (or soy sauce for vegan)
  • 1 tablespoon soy sauce

Step-by-Step Instructions

1. Salt the Cabbage

Cut napa cabbage into quarters, remove the core, and chop into 1–2 inch pieces. Toss with sea salt in a large bowl and let it sit for 1.5 to 2 hours, turning occasionally. Rinse thoroughly and drain.

2. Make the Kimchi Paste

(Optional) In a saucepan, combine rice flour and water, bring to a boil, stir in sugar, and cool. Mix with garlic, ginger, gochugaru, fish sauce, and soy sauce to create a thick paste.

3. Mix Vegetables

In a large bowl, combine cabbage, daikon, and scallions. Add the kimchi paste and mix thoroughly using gloves. Every piece should be well-coated.

4. Pack into Jar

Pack the kimchi tightly into a clean, airtight glass jar, pressing down to eliminate air pockets. Leave about 1 inch of space at the top for gases to escape.

5. Ferment

Leave the jar at room temperature (around 65–72°F or 18–22°C) for 2–5 days. Check daily, pressing down to keep vegetables submerged. Once it smells tangy and tastes fermented, move to the fridge.

Kimchi Storage Tips

  • Store in an airtight glass container.
  • Kimchi will continue fermenting slowly in the fridge.
  • Best consumed within 3 months, but safe for longer.

How to Use Kimchi

  • Add to fried rice or noodles
  • Serve with grilled meats or Korean BBQ
  • Make kimchi pancakes (kimchijeon)
  • Use in kimchi stew (kimchi jjigae)
  • Top burgers, tacos, or scrambled eggs

Pro Tips for the Best Kimchi

  • Use gochugaru, not generic chili powder—this gives authentic heat and color.
  • Avoid iodized salt, which can inhibit fermentation.
  • Add a sweet element like Asian pear or apple to balance spice.
  • Don’t overfill your jar—it needs space to breathe!

Frequently Asked Questions (FAQs)

Is kimchi vegan?
Traditional kimchi includes fish sauce or shrimp paste, but you can easily make vegan kimchi by using soy sauce or vegan fish sauce.

How long does kimchi take to ferment?
At room temperature, it typically ferments in 2–5 days. In cooler climates, it may take longer.

Can I use regular cabbage instead of napa cabbage?
Yes! While napa is traditional, green cabbage can be used for a slightly different texture.

Pin This Recipe

📌 Save this easy kimchi recipe to your Pinterest boards and come back to it when you need a spicy, probiotic-packed side dish!


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