How to Make Kimchi at Home: Easy Beginner's Recipe

Slug: homemade-kimchi-recipe-beginnersPillar: Food and Drink > RecipesKeyword: easy homemade kimchi recipe beginnersExcerpt: Making kimchi at home is easier than you think. This beginner-friendly recipe makes one jar of crunchy, spicy, probiotic-rich kimchi in under an hour.

Why Make Kimchi at Home?

Kimchi is packed with probiotics, vitamins C and K, fibre, and compounds linked to gut health and immune function. Studies published in the Journal of Medicinal Food suggest regular kimchi consumption supports a healthier gut microbiome and may reduce inflammation. Shop-bought kimchi is increasingly available, but homemade kimchi is fresher, cheaper, and you control the spice level. This recipe makes approximately 750ml and takes about 45 minutes of active time.

Ingredients Makes 1 Large Jar

1 medium napa cabbage approximately 1kg, 2 tablespoons coarse sea salt, 1 tablespoon fish sauce or soy sauce for vegan kimchi, 1 teaspoon sugar, 4 garlic cloves minced, 1 teaspoon fresh ginger grated, 3-5 tablespoons gochugaru Korean red pepper flakes, 4 spring onions cut into 2cm pieces. Optional: half teaspoon sesame seeds and 1 medium carrot julienned.

Step-by-Step Instructions

Step 1: Salt the Cabbage

Cut the cabbage into 5cm pieces. Sprinkle the salt evenly between the leaves and massage for 2-3 minutes until it starts to soften and release liquid. Leave for 20-30 minutes — the cabbage will wilt and release water.

Step 2: Rinse and Dry

Rinse the salted cabbage thoroughly under cold water 2-3 times to remove excess salt. Taste a piece — it should be pleasantly salty, not overwhelmingly so. Drain and squeeze out as much water as possible.

Step 3: Make the Paste

Mix together minced garlic, grated ginger, fish sauce, sugar, and gochugaru. Start with 3 tablespoons of gochugaru for mild-medium heat. The paste should be thick and deeply red.

Step 4: Combine

Put on rubber gloves. Combine the drained cabbage, spring onions, carrot if using, and the paste. Using your hands, work the paste thoroughly into every piece of cabbage. This takes about 3-4 minutes of firm mixing.

Step 5: Pack the Jar

Pack the kimchi tightly into your clean glass jar, pressing down firmly with each addition so there are no air pockets. The liquid should rise to cover the vegetables. Leave 2-3cm of headspace at the top.

Step 6: Ferment and Refrigerate

Leave the jar at room temperature for 1-2 days. You will see bubbles forming — that is the fermentation working. Open the jar once or twice a day and press the vegetables down. When it reaches your preferred tang, transfer to the fridge. Kimchi keeps refrigerated for 3-6 months. For more recipes, visit our Food and Drink hub.

FAQ

Is it safe to ferment kimchi at home?

Yes — kimchi is one of the safest fermented foods to make at home. The salt and lactic acid bacteria prevent harmful bacterial growth as long as your equipment is clean and vegetables remain submerged.

Can I make kimchi without gochugaru?

You can substitute mild chilli flakes but gochugaru has a unique fruity heat that is hard to replicate. It is widely available online for £3-£5 per 100g.

My kimchi smells very sour — is that normal?

Yes. Sour smell is a sign of active fermentation. If it smells rotten or develops visible mould, discard it. Properly fermented kimchi should smell tangy and spicy.