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A jar of homemade kimchi with sliced green onions on top is placed on a light-colored surface, next to a small plate with additional green onions, under natural sunlight.

Homemade Kimchi - Spicy, Fermented Recipe

A woman in a tan jacket standing in a kitchen.Emily White
A labor of love, this homemade kimchi is a staple in the kitchen, bringing a taste of fermented goodness with every meal.
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Prep Time 30 minutes
Cook Time 7 days
Total Time 7 days 30 minutes
Meal Type Side Dishes
Cuisine Korean
Servings 1 large jar
Calories 205 kcal
Difficulty Medium
Ingredient Cost $6
Shopping Cost$15.50

Equipment

  • Large mixing bowl
  • Knife
  • Cutting board
  • Jar with lid

Ingredients
 
 

  • 1 medium Napa cabbage
  • ¼ cup sea salt
  • 2 cups water
  • 1 tablespoon ginger grated
  • 2 cloves garlic minced
  • 2 tablespoons Korean red pepper flakes gochugaru
  • 1 tablespoon fish sauce optional
  • 1 carrot julienned
  • 4 green onions chopped

Instructions
 

Prepare the Cabbage:

  • Cut the cabbage into quarters, remove the core, and chop into bite-sized pieces.
    1 medium Napa cabbage
  • Place cabbage in a large bowl, sprinkle with sea salt, and massage until it starts to soften. Add water and let sit for 1-2 hours, stirring occasionally.
    1/4 cup sea salt, 2 cups water

Rinse and Drain:

  • Rinse the cabbage under cold water to remove excess salt. Drain and squeeze out excess water.

Make the Kimchi Paste:

  • In a small bowl, combine grated ginger, minced garlic, Korean red pepper flakes, and fish sauce (if using). Mix well.
    1 tablespoon ginger, 2 cloves garlic, 2 tablespoons Korean red pepper flakes, 1 tablespoon fish sauce

Combine Ingredients:

  • Add the cabbage, carrot, and green onions to the bowl with the kimchi paste. Mix thoroughly until the vegetables are evenly coated.
    1 carrot, 4 green onions

Pack into Jar:

  • Pack the mixture tightly into a jar, pressing down to remove air pockets. Leave about 1 inch of space at the top.
  • Seal the jar and leave it at room temperature for 3-7 days, opening daily to release gases and press down the vegetables.

Refrigerate and Serve:

  • Once fermented to your liking, refrigerate the kimchi. It will continue to ferment slowly in the fridge and develop flavor over time.

Notes

Kimchi can be enjoyed on its own, as a side dish, or incorporated into various recipes.

Nutrition

Calories: 205kcalCarbohydrates: 42gProtein: 14gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 31488mgPotassium: 2582mgFiber: 14gSugar: 18gVitamin A: 13534IUVitamin C: 258mgCalcium: 801mgIron: 4mg
Keyword Fermented Food, Homemade Kimchi, Kimchi, Probiotic-Rich

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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