kimchi recipe

A quick and easy recipe for authentic Kimchi, full of healthy probiotics that will keep for months in the fridge. Easy, flavorful and adaptable! Vegan adaptable!

How to Make Kimchi

napa cabbage,

sea salt

daikon radish,

scallions,

ginger,

garlic,

shallot, quartered (optional)

Korean-style red pepper flakes (gochugaru) See notes!

fish sauce

sugar

glutenous rice powder (see notes)

SALT THE CABBAGE (6-8 hours): Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use (wrap in plastic). Cut the remaining cabbage and place it in a large bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.

Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl,  adding the daikon radish and scallions.

Make the PASTE: Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Add optional rice powder (see notes!) Process until well combined, pulsing, until it becomes a thick paste.

MASSAGE: Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.

PACK the cabbage into a large, two-quart jar (or two, quart jars)  or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit ( so they are submerged) Place the whole cabbage leaf over top, pressing down- this should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top of the whole leaf to keep it submerged. Or a small zip lock filled with water.  Basically anything that touches air may mold &#8211; but no worries if this happens (see notes) it is not ruined. 

 FERMENT (3-4 days) Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish (or big bowl) to collect any juices that may escape. (The idea though, is to keep as much of the flavorful juice in the jar, so don&#8217;t overfill.) Leave this somewhere dark and cool (55F-65F is ideal) for 3 days. A basement or lower cooler cabinet in the pantry or kitchen away from appliances works best. 

EVENING OF DAY 3: Check for fermentation action or bubbles. Tap the jar and see if tiny bubbles rise to the top. Check for overflow (which also indicates fermentation).  If you see bubbles, it is ready to store in the refrigerator where it will continue to ferment and develop more flavor slowly. For a softer tangier kimchi, you can continue to ferment for 3 more days or longer.  If no action, give it another day or two. If you don&#8217;t see bubbles when tapping the jar, it just may need a couple more days- especially in cooler climates. Be patient. See the troubleshooting section below. 

REFRIGERATE: After you see bubbles (usually 3-5 days) the kimchi is ready, but it won&#8217;t achieve its full flavor and complexity, until about 2 weeks (in the fridge) slowly fermenting. The longer you ferment, the more complex and tangy the taste.  If you like a fizzy brine, tighten the lid, burping every week or so. If you don&#8217;t want to think about it, give the lid one loose twist, so it&#8217;s on there, but gases can escape. 

Maintenance: This will keep for months on end in the fridge (as long as it is submerged in the brine)  and will continue to ferment very slowly, getting more and more flavorful. Feel free to remove the cabbage leaf and just press kimchi down under the brine, after each use. ( See notes for adding more brine.) 

SERVE

Serve it as side dish: scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil , toasted sesame seeds, and fresh scallions. Or Use it in Kimchi Fried Rice, Kimchi Burritos, Seoul Bowls, Kimchi Soup!

Thank you for your detailed descriptions before he recipe! I made your sourdough recipe yesterday and just placed my ready to ferment kimchi In my pantry... which looks like it’s going to turn out as perfectly as my sourdough did!

https://content.jwplatform.com/videos/YKmUPv5r.mp4

How to make Kimchi, an easy step-by-step video and guide!

How to Make Kimchi Video – V3

Kimchi is a spicy Korean side dish that is traditionally fermented, similar to sauerkraut. It is usually made with napa cabbage along with other vegetables like carrots, onions, ginger, and garlic. Korean chili flakes give it a spicy kick! Kimchi is surprisingly easy to make and so delicious!

Kimchi

Napa cabbage (about 1-2 medium cabbage)

Tbsp Ball® Salt for Pickling and Preserving (plus more as needed to make extra brine)

garlic

Korean chili flakes ((gochugaru))

Tbsp fresh ginger (grated)

Tbsp fish sauce

Tbsp lite soy sauce

carrot

onions

Remove any bruised outer leaves of the Napa cabbage, then cut it into quarters. Remove the core and cut the cabbage quarters again lengthwise into long 2.5 inch (6 cm) wide ribbons.

Put the cabbage ribbons into a large bowl and sprinkle them with salt. Massage the salt into the cabbage (this works best by using your clean hands), squeezing to release the liquid. Cover the bowl and let it stand for 1-2 hours.

Meanwhile, process the garlic, ginger, Korean chili flakes, soy sauce, and fish sauce in a food processor until a paste forms.

After the salted cabbage has sat for 1-2 hours, add the grated carrot, green onions, and chili paste. Massage everything in the bowl to combine, wearing gloves if desired.

Pack the kimchi into a Ball® Wide Mouth Quart Jar, pressing it firmly down with your hands or a spoon. Leave at least 2 inches (5 cm) of headspace. Pour any liquid from the bowl over the kimchi, pressing down firmly to help the liquid cover the cabbage. There may or may not be a lot of natural brine, but the cabbage will continue to release it as it ferments.

Place the fermentation spring on top of the kimchi, flat side down, then twist the lid on. 

Wipe the jar down and cover it with a cloth. Store in a cool place for 24-36 hours.

After this time, if the brine is still not covering the cabbage by one inch (2.5 cm), remove the lid and spring and add some additional brine to cover. You can make more brine by dissolving one teaspoon Ball® Salt for Pickling and Preserving into one cup of water. Wipe the jar rim before replacing the spring and lid, and discard any unused brine.

Check daily to make sure that the cabbage and vegetables stay under the brine.

Let the kimchi ferment for one week, then do a taste test. If you like the mild tangy flavor, proceed to the next step. If you prefer a stronger flavor, you can ferment for one more week, tasting every 3 days, until the desired flavor develops.

Once it has finished fermenting to your liking, remove the spring and add fresh brine as necessary to cover. Wipe the jar rim before replacing the lid. Store in the refrigerator for up to 6 months.

sea salt (60 grams)

Korean-style red pepper flakes (gochugaru)

Thank you this was an easy recipe. Did go to the Asian Market &amp; bought Korean chili pepper flakes. Really good. I am a Spice Girl! 2 quarts gone working on the 3rd one. No left😫

Great tasting recipe everyone I give it to loves it third batch stuff is great

Kimchi is a traditional side dish and staple of Korean cuisine. It consists of fermented and salted vegetables, most commonly Napa cabbage and Korean radishes with a variety of flavorful and spicy seasonings. Learn how to make it!

Homemade Kimchi Recipe

Napa cabbage or purple cabbage

salt

water

ginger

coconut sugar

seafood flavor

Korean red pepper

Korean radish

Slice the cabbage lengthwise into quarters and remove the cores. Then slice into fine strips.

Add your salt to the cabbage in a large bowl. Use your hands to massage the salt into the cabbage until it starts to become soft and give off water. This might take several minutes.

Let the cabbage stand for 1 to 2 hours, then rinse it under water for several minutes. Combine the garlic, ginger, coconut sugar and fish sauce (or water) in a small bowl. Mix to form a smooth paste, then add it to the bowl with cabbage.

Add the chopped radish, scallions and seasoning paste. Then massage all the ingredients together using your hands until they are coated. Pack the mixture into a large glass jar and press down on it until the brine rises to cover the vegetables.

Make sure to leave at least 1–2 inches of space and air at the top of the jar (important for fermentation). Tightly close the lid and keep the jar standing at room temperature for 1 to 5 days.

Check your homemade kimchi once a day, pressing down on the vegetables if need be to keep them submerged under the liquid brine. Taste it after several days to see how if it has become sour enough to your liking. If not, let it continue for several more days before storing in the refrigerator sealed for up to 3 months.

My family loves this kimchi recipe. It’s spicy and crunchy and salty. Kimchi is a great side dish for those nights you don’t have time to make a salad.

Green Cabbage Kimchi Recipe

green cabbage

bok choy

green onions, sliced

daikon,

carrots,

salt (non-iodized)

red pepper flakes

sesame seeds, optional

Reserve one outer leaf of cabbage. Chop the...

Reserve one outer leaf of cabbage. Chop the remaining cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients with your hands. This step helps the cabbage release its juices. The bulk of the greens will reduce by about half as you work it.

Set greens aside; mince the garlic and ginger...

Set greens aside; mince the garlic and ginger and stir into the cabbage along with the pepper flakes.

Transfer mixture to a half gallon jar (or...

Transfer mixture to a half gallon jar (or two quart jars). Push the greens down until they’re covered by juices.

Place the retained cabbage leaf over the top...

Place the retained cabbage leaf over the top of the kimchi to help keep the small bits under liquid. Place one or two glass weights on top of cabbage. If the solid ingredients are not entirely covered by juices, top it off with a bit of filtered water. It’s essential that the ingredients for this kimchi recipe are completely submerged.

Let sit at room temperature for a several...

Let sit at room temperature for a several days or a week, then refrigerate or store in a cool, dry place.

Cucumber Kimchi (Oi Kimchi)

cucumbers,

garlic (or 2 tbsp grated garlic)

Korean chili pepper flakes (gochugaru)

tbsp fish sauce

Trim the ends off. Cut the cucumbers in half lengthwise. Using a spoon, scrape out those watery bits. Cut each cucumber in half again lengthwise. Chop them into bite-sized pieces. Transfer to a mixing bowl.

Sprinkle the salt over the cucumber pieces. Gently toss them together. (This salting process will draw out the moisture so the cucumbers will become nice and crunchy.)

Let them sit for 10 minutes. Put them in a colander and let them drain for another 20 minutes. Rinse them in cold water. (Grab a piece and taste. If it’s too salty, give them another rinse.) Drain well.

Salt Cucumbers

Cut the green onions into strips, about 2 inches (5 cm) long.

Finely chop (or blend/grate) the garlic cloves. This will go into the kimchi paste, so make sure to chop them really fine. Grate a small knob of ginger, about 1 teaspoon.

Make the kimchi paste: Combine all the kimchi paste ingredients in a small container and mix well.

Prep Other Ingredients

Take out the largest mixing bowl. Add the salted cucumbers, along with the kimchi paste. With gloved hands, toss them together. 

Add the green onions. Gently toss everything together until thoroughly mixed. (Give it a quick taste. If you want it to be saltier, add a little bit more fish sauce.)

Place the cucumber kimchi into an airtight container. Leave it at room temperature for 3 to 4 hours and move it to the fridge. Serve once chilled.

Assemble

Golden brown, pan-fried Kimchi Grilled Cheese is on the menu! Melty cheese with a caramelized kimchi and bacon filling sit between two thick slices of sourdough bread. Yum, friends. YUM! 

Kimchi Grilled Cheese

bacon, chopped

brown sugar

black pepper

sourdough bread

American cheese

Gruyere cheese

(or 1 stick) butter

Cook the bacon in a large pan over medium high heat until crisped and fat is rendered. Add the kimchi to the pan with the brown sugar. Pan fry for a few minutes, leaving it undisturbed for a few minutes at a time so it dries out and gets a little bit caramelized. Season with black pepper. Transfer to a bowl and wipe the pan clean.

Layer your sandwiches: a slice of sourdough, two slices gruyere cheese, kimchi mixture, two slices American cheese, and a second slice of sourdough. Spread butter or mayo over the top and bottom of the sandwich.

Heat the same skillet to medium heat; add the sandwich and cook for a few minutes on each side until golden brown. Cut and serve. Magic.

Oh my gosh, delicious, totally sinful, and decadent! Lol. Made this for lunch today for my husband and myself. Definitely a keeper. 😊

Lindsey, this was delious.  Not a combination I would think of but it paired well.  PS - American is the only way to go with grilled cheese.

This was such an indulgent, delicious combination that I would've never thought to try!

thank you for this, a great idea for someone like me trying to get kimchi and similar fermented ingredients into my diet for its health benefits but not necessarily for its taste, I have to work my way up to it in its raw form!

This sandwich is incredible! The sweetness with the salty bacon  and briny, crunchy, spicy kimchi is just out of this world. If you’re wondering what to do with leftover kimchi, throw it in a bowl of ramen

This is an amazing recipe! It was the same feeling when I copied the Mediterranean recipe in misspickle.com.au. I will be trying this recipe soon! Thanks for sharing this!

This was a total hit, even without bacon and just regular ol' mild cheddar. Fun way to make grilled cheese a little fancy and it came together super quick.

Sooo good and so easy! Combines my 3 favorite things for a comfort meal that feels like a hug ( bread, cheese, a little spicy).

Do yourself a favor and make this!  Find your favorite kimchi and go for it!!

Such a great sammy!!

Sooo good! We have made this a few times. I am pescatarian and my husband is not, so we cook the bacon separately from the kimchi and still turns out great! Wonderful recipe for a cozy night in.

I don’t know who’s creative and crazy culinary tastebuds came up with this recipe, but I just finished devouring this indulgently fabulous sandwich. I made it exactly as stated in recipe… Magnificent, to say the least!  Definitely a keeper.

Such an easy meal with a great restaurant style taste. Not in our weekly rotation since it’s not very healthy but my fiancé and I love this on Friday night! We also make the sandwiches in the oven to get it nice and crispy

This was AMAZING. We used Munster and American cheese, since that's what we had on hand, and I added a little gochujang to the kimchi/bacon mix. Definitely a 'keeper' recipe for this house - thank you!

Not that I am surprised in any way, but this was fantastic! I was looking for a grilled cheese to serve with a gochujang tomato soup recipe I found and this was PERFECT. We have yet to try one of your recipes that doesn't become a staple in our house.

SO GOOD! Made this today exactly to the recipe and it was incredible. Dipped it in some tomato basil soup too!

https://content.jwplatform.com/videos/mhrbo3Kl.mp4

Golden brown, pan-fried Kimchi Grilled Cheese is on the menu! Melty cheese with a caramelized kimchi and bacon filling sit between two thick slices of sourdough bread. Yum, friends. YUM! 

This Kimchi recipe comes from my mother-in-law, who observed how the Turkish ladies made it in bulk for the European market. It was such a popular side dish and, surprisingly, really easy. Traditional Korean kimchi is made with Gochugaru (Korean chili powder). However, kimchi with jalapeno peppers is so simple, with all the authentic flavors and kick, only slightly milder. This is the perfect beginner&#39;s recipe!

Simple Kimchi Recipe

cabbage

salt ((about a heaping cup))

oz sweet mini bell peppers ((cores trimmed))

jalapeno peppers ((cores trimmed))

Cut the napa cabbage into wedges

Cut the napa cabbage lengthwise into quarters (keeping the cores intact for easier handling). Place in a large bowl or food container.

Make salt brine and ferment

Meanwhile, dissolve the salt in cold water in a separate bowl. Pour the salt brine over the cabbage and weigh it down, with something heavy. Let it sit at room temperature for 2 days.

Drain the cabbage

After fermentation, drain the cabbage quarters from the brine and rinse off the salty brine with cold water. Make the spicy red pepper mixture.

Make the spicy red pepper mixture

To make the pepper mixture, combine the garlic, sweet bell peppers, and jalapeno peppers in a food processor or blender and pulse to finely mince everything.

Rub spicy pepper mixture between each leaf

Rub the pepper mixture between every cabbage leaf and stack it into a large glass gallon jar. Press the kimchi down until the brine covers the cabbage.

Ferment for 1-3 days, then store kimchi in the fridge.

Let it stand at room temperature for 1-3 days. Then, store it in the fridge for up to six months.

Directions:

Thank you for sharing!! I'm a new fan that just found your site. It's officially in my "recipes/cooking" folder on my phone!
Take care..

This sounds like a good kimchi! I like to add shredded carrots and fresh bean sprouts too

Make my easy kimchi with just one 3-pound head of napa cabbage! This small-batch mak-kimchi is cut into bite-size pieces before salting, making it simple to prepare and easy to serve.

Small-batch easy kimchi (Mak-kimchi: 막김치)

Asian pear (about ½ cup), peeled and cut into chunks

gochu-garu (Korean hot pepper flakes), or

carrot (about ¼ cup),

buchu (Asian chives),

green onions, sliced diagonally

oysters, chopped, optional

sesame seeds, for serving fresh kimchi (optional)

water, divided

onion (about ¼ cup), cut into chunks

Quarter and core the cabbage

Cut the cabbage lengthwise into quarters and remove the core from each quarter.

Cut into bite-sized pieces

Cut each quarter in half lengthwise, then cut crosswise into 1½-inch pieces.

Transfer to a bowl

Salt the cabbage for 2 hours

Add the kosher salt and 1 cup of water and toss well. Let stand for 2 hours, tossing the cabbage every 30 minutes so it salts evenly.

Combine flour and water

Meanwhile, combine the flour and 1 cup water in a small saucepan and stir well.

Cook the porridge

Cook over medium-high heat, stirring constantly, until the mixture begins to bubble, 2 to 3 minutes.

Add sugar and cool

Add the sugar and reduce the heat to medium. Continue stirring until the mixture becomes slightly translucent, about 2 to 3 minutes. Remove from the heat and let it cool completely.

Blend the seasoning base

Combine the fish sauce, cooled flour porridge, saeujeot, garlic, ginger, onion, and pear in a food processor. Process until smooth, then transfer the mixture to a large bowl.

Mix in pepper flakes and vegetables

Add the gochu-garu and stir well with a wooden spoon. Stir in the radish, carrot, chives, green onions, and oysters (if using). Mix well with a wooden spoon.

Rinse and drain the cabbage

Rinse and drain the salted cabbage 3 times under cold running water. Drain thoroughly and gently squeeze out any excess water.

Mix cabbage with seasoning

Add the cabbage to the seasoning mixture. Wearing disposable gloves if you like, gently mix by hand until every piece is evenly coated.

Pack into jars

Transfer the kimchi to one or more glass jars or airtight containers. Press it down firmly to remove air pockets and pack it tightly, then cover.

Serve fresh

You can serve the kimchi immediately, sprinkled with toasted sesame seeds.

Ferment and refrigerate

To ferment it slowly, refrigerate it for about 2 weeks. For faster fermentation, leave it at room temperature for 1 to 2 days, depending on the warmth of your kitchen, until it smells and tastes pleasantly sour. Then store it in the refrigerator.

Store and enjoy

The kimchi will continue to ferment and become more sour over time. You can enjoy it at every stage! Whenever you take kimchi from the container, press the remaining kimchi down with a spoon so it stays covered in its juices and is exposed to as little air as possible.

Top 10 kimchi recipe recipes from across the web

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Top Tags

How to Make Kimchi

Kimchi

How to Make Kimchi

Homemade Kimchi Recipe

Green Cabbage Kimchi Recipe

Cucumber Kimchi (Oi Kimchi)

Kimchi Grilled Cheese

Kimchi Grilled Cheese

Simple Kimchi Recipe

Small-batch easy kimchi (Mak-kimchi...

Top 10 kimchi recipe recipes from across the web

The most viewed kimchi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Kimchi

Kimchi

How to Make Kimchi

Homemade Kimchi Recipe

Green Cabbage Kimchi Recipe

Cucumber Kimchi (Oi Kimchi)

Kimchi Grilled Cheese

Kimchi Grilled Cheese

Simple Kimchi Recipe

Small-batch easy kimchi (Mak-kimchi...

The most viewed kimchi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine