Homemade Kimchi: A Spicy Korean Fermented Cabbage Recipe
Easy Homemade kimchi: Spicy Fermented Cabbage
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Kimchi is a sweet-spicy fermented cabbage dish flavored with gochugaru (Korean chili powder) that’s easy to make at home with this recipe.
Ingredients for Authentic Korean kimchi
- 2 heads napa cabbage (about 4–5 lbs total)
- 1/4 cup kosher salt or sea salt
- 1/2 cup gochugaru (Korean chili powder)
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sugar or honey (optional)
- 4 green onions, thinly sliced
- 2 carrots, julienned (optional for extra crunch)
Step-by-Step Instructions
- Prep the Cabbage: Cut each head of napa cabbage in half lengthwise and trim the core. Rinse under cold water, then chop into 2-inch squares.
- Salt Soak: Place cabbage pieces in a large resealable bag. Sprinkle with kosher salt, massaging leaves to distribute evenly. Seal the bag and let it rest at room temperature for 6 hours, flipping halfway.
- Rinse & Drain: After salting, rinse the cabbage thoroughly to remove excess salt. Drain in a colander for 15 minutes—this step ensures a crisp, probiotic-rich ferment.
- Make the Spice Paste: In a bowl, combine gochugaru, fish sauce, minced garlic, grated ginger, and sugar. Stir into a smooth paste that coats every leaf.
- Mix & Massage: Return drained cabbage to a clean bowl. Add the spice paste, sliced green onions, and carrots. Use gloves to massage the paste into the cabbage until well coated.
- Pack for Fermentation: Transfer the kimchi into a sanitized glass jar or fermentation crock, pressing down to remove air pockets. Leave about 1 inch of headspace.
- Ferment & Store: Seal the jar and let it ferment at room temperature for 1–2 days until bubbling appears. Then, transfer to the fridge and ferment slowly for up to 2 weeks for deeper flavor.
- Enjoy: Serve your homemade kimchi as a tangy Korean side dish, add to stews, bibimbap, or rice bowls. It stays fresh for several months refrigerated.
Pro Tips for Perfect kimchi
- Use filtered water: Chlorinated tap water can inhibit fermentation.
- Adjust spice level: Add more gochugaru for extra heat or reduce for a milder taste.
- Keep it airtight: Fermentation works best in an anaerobic environment.
- Watch the bubble: Bubbles forming in the jar mean good lactic acid activity.
Nutritional Information (per 1/4 cup)
- Calories: 12 kcal
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 1917 mg
- Sugar: 1 g
- Fat: 0 g
Ready to transform simple cabbage into a gut-friendly, probiotic powerhouse? With this kimchi recipe, you’re on your way to crunchy, spicy perfection!
Kimchi
Kimchi is a sweet-spicy fermented cabbage dish flavored with gochugaru (Korean chili powder) that's easy to make at home with this recipe.
Ingredients
Method
- Cut each head of napa cabbage in half lengthwise and trim the core. Rinse under cold water, then chop into 2-inch squares.
- Place cabbage pieces in a large resealable bag. Sprinkle with kosher salt, massaging leaves to distribute evenly. Seal the bag and let it rest at room temperature for 6 hours, flipping halfway.
- Rinse the cabbage thoroughly to remove excess salt. Drain in a colander for 15 minutes.
- In a bowl, combine gochugaru, fish sauce, minced garlic, grated ginger, and sugar. Stir into a smooth paste.
- Return drained cabbage to a clean bowl. Add the spice paste, sliced green onions, and carrots. Massage the paste into the cabbage until well coated.
- Transfer the kimchi into a sanitized glass jar, pressing down to remove air pockets. Leave about 1 inch of headspace.
- Seal the jar and let it ferment at room temperature for 1–2 days until bubbling appears. Then transfer to the fridge to ferment slowly for up to 2 weeks.
- Serve your homemade kimchi as a tangy Korean side dish, add to stews, bibimbap, or rice bowls.
Tried this recipe?Let us know how it was!
Recipe source: AllRecipes Spicy Cabbage Kimchi
