Homemade Kimchi

Kimchi is Korea's iconic fermented side dish, and homemade beats store-bought every time. Salted napa cabbage is coated in a spicy paste of chili flakes, garlic, and ginger, then left to ferment into something tangy, crunchy, and deeply savory. It is a living food — the flavor keeps developing in the fridge for weeks.

Prep time

40 mins

Cook time

0 mins

Total time

40 mins (+ 3 days fermenting)

Servings

16 servings (about 2 quarts)

Calories

45

Ingredients

• 1 large napa cabbage (about 2 lbs / 900 g)
• 1/4 cup kosher salt (not table salt)
• 4 cups cold water, for brining
• 1 tablespoon glutinous rice flour
• 1/2 cup water, for the porridge
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/3 cup gochugaru (Korean chili flakes)
• 2 tablespoons fish sauce
• 4 scallions, cut into 2-inch pieces
• 1 medium daikon radish, cut into thin matchsticks

Instructions

1. Cut the cabbage lengthwise into quarters, then chop into 2-inch pieces. Toss with the kosher salt and 4 cups cold water in a large bowl, making sure every leaf is salted. Let it brine for 6 to 8 hours, tossing once or twice.
2. Rinse the cabbage three times under cold water to remove excess salt, then drain well and squeeze gently.
3. Make a thin porridge: whisk the rice flour into 1/2 cup water and simmer for 2 minutes until it thickens slightly. Let it cool.
4. Stir the garlic, ginger, gochugaru, fish sauce, and the cooled porridge into a thick red paste.
5. Wearing gloves, massage the paste into the cabbage along with the scallions and daikon until every piece is coated.
6. Pack the kimchi tightly into a clean glass jar, pressing out air pockets, and leave 1 inch of headspace. Seal the lid.
7. Ferment at room temperature for 2 to 3 days, opening the lid once a day to release gas and pressing the kimchi back down.
8. Taste it — when it is pleasantly tangy, move the jar to the refrigerator. It keeps for 2 to 3 months and gets more sour over time.

Pro tips

• Use kosher or sea salt, never iodized table salt — iodine can inhibit fermentation and add off flavors.
• If your kitchen is warm (above 75°F / 24°C), ferment for just 1 to 2 days; heat speeds everything up.
• For vegetarian kimchi, swap the fish sauce for soy sauce or salted kelp water.
• Always use clean utensils when serving — introduced bacteria can spoil the batch.

Frequently asked questions