Learn how to make kimchi at home with this simple step-by-step guide. This Easy Fermented Kimchi recipe is loaded with spicy and tangy flavors and crunchy texture.
Prep cabbage: Rinse the napa cabbage, ensuring to get between the leaves. Run it through a salad spinner to dry it well. Cut it into quarters, lengthwise, removing the core. Then cut crosswise into 1" pieces.
Massage: Add the cabbage to a large bowl and sprinkle salt over it. Gently massage until juices start to release, about 3-5 minutes. Set aside.
Prep vegetables: Meanwhile, shred or julienne the carrots and daikon radish. Cut the green onions into 1" pieces. Mince ginger and garlic.
Combine: Add carrots, radish, green onion, ginger and garlic, gochugaru, and fish sauce to the cabbage and toss to combine well.
Transfer: Pack kimchi mixture into clean wide-mouth jars, pushing it down firmly to remove any air pockets and ensuring all vegetables are submerged in the brine.
Ferment: Place a fermentation weight over the kimchi, leaving headspace for pressure buildup. Seal the jar tightly and place it over a small plate to catch any overflow. Let it sit at room temperature for a few days to initiate fermentation.
Burp kimchi: Open the jar daily to release carbon dioxide. Ferment at room temperature away from direct sunlight for up to 8 days. Then transfer to the refrigerator.
Notes
Recipe makes 2 quarts or 16 servings. Serving size is ½ cup.
Storage: Allow the kimchi to ferment at room temperature away from direct sunlight to your liking, up to 8 days. Afterwards, transfer to the refrigerator. Kimchi will be good in the fridge for up to 12 months.
Use weight measurements instead of volume for more consistent results. Weight measurements are included in the ingredient notes for your convenience.
To accurately weigh kimchi ingredients: Turn on your kitchen scale and set it to weight in grams. Place your prep bowl on scale and zero/tare it out. Add chopped cabbage, and other ingredients until you reach the approximate weight.
Substitutions:
Daikon radish - use turnip or radishes instead.
Fish sauce - anchovy paste, mashed anchovies, or coconut aminos will work.
Gochugaru - this is an excellent gochujang substitute but you can use the paste if you desire a more robust flavor. Or use dried red pepper flakes and paprika in lieu of gochugaru.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.