Korean Kimchi Recipe (2024)

Author: Peter Kolesnichenko · Published: · Modified:

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It's really easy to follow this Fermented Korean Kimchi Recipe, and your health will thank you. Naturally fermented, full of probiotics and vitamins. Made with spicy Gochujang Red Chili Paste.

Korean Kimchi Recipe (1)
Korean Kimchi Recipe (2)
Korean Kimchi Recipe (3)

It's really easy to follow this Fermented Korean Kimchi Recipe, and your health will thank you. When I wasyoung I feltinvincible, eatingwhatever I liked, usually. As Igrew older and maybe wiser and couldn't keep up with the twenty-somethings anymore, myinterest in health miraculously came alive. So how can I combine my love of cooking with the added benefits of probiotics and natural health?

A Korean Kimchi recipe. I love spicy foods and Asian foods, so this isa marriage made in heaven for me!Koreans have eaten Kimchee for over a thousandyears, and annually eat over 40 pounds per person! Lucky for me, it's not hard to make, lasts a long time, and I believe will improve my health and boost my immune system. The best part is because I made it, I know exactly what went into it. And it makes a delicious Kimchi Fried Rice recipe.

Kimchi Recipe with Gochujang Paste

Traditionally Kimchi is made by covering the whole pieces of napa cabbage with the spicy Gochujang paste, or Gochugaru (red pepper flakes). Either spice will work, I use the paste.I prefer to chop the cabbage into small manageable pieces. This doesn't impact the fermentation in any way, it's just easier to use as a condiment. You can find Gochujang at any Asian grocer. More and more supermarkets are carrying it in stock now.

In my pantry I had a 1kg bag of Himalayan Salt, and that is perfectly acceptable to use instead of regular salt. As I always say, use what you've got! If sodium levels are a concern in your diet, use kosher salt, as it has a lower milligram amount of sodium vs regular salt. I think there's no escaping the salt required in this recipe.

Korean Kimchi Recipe (4)

Kimchi Recipe with Apple

I love this recipe because it doesn't add sugar or honey like some recipes, but naturally adds sweetness with a grated apple. (You could substitute grated pear or nashi pear instead). That's the secret to an authentic Kimchee. I used a lot of carrots in this recipe, asthe carrots I bought were somegiant carrots, so I used them all as I don't like wastage. The photos are very carrot heavy, in hindsight, I should have used less carrot due to the physical size of the carrots.

So what do I do with all this Kimchi? I love adding my Korean Kimchi recipe to my chicken burgers, or you can just eat it as a side with your meal. Plus it makes a killer Kimchi Fried Rice which tastes amazing.

Check Out My Other Fermented Foods

  • Kombucha - Russian Mushroom Tea
  • Real Beet Kvass
  • Fermented Tomatoes
  • Bread Kvass

When you eat this Homemade Korean Kimchi Recipe, your healthwill thank you. Don't be scared to make this, and definitely don't pay supermarket prices for Kimchi. Homemade Kimchi is tastier anyways.Bon Appetit! Приятного аппетита!

Korean Kimchi Recipe (5)
Korean Kimchi Recipe (6)

Korean Kimchi Recipe (7)

Korean Kimchi Recipe + Video

Homemade Kimchi will boost your immune system! Koreans have eaten Kimchee for over a thousand years. Raw and naturally fermented Napa Cabbage, full of natural probiotics and vitamins. An authentic, fermented Korean Kimchi Recipe made with Gochujang Red Chili Paste

4.36 from 37 votes

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Prep Time: 1 hour hour

Fermenting time: 2 days days

Total Time: 1 hour hour

Course: Condiment

Cuisine: Korean

Keyword: kimchi recipe, Korean Kimchi recipe

Author: Peter Kolesnichenko

Ingredients

  • 1 large Napa Cabbage or 2 smaller Napa cabbages
  • 4 carrots grated
  • 6 garlic cloves minced
  • 1 knob of ginger, grated approx 75 grams (2.5oz)
  • 1 cup garlic chives (optional) chopped
  • 4 spring onions chopped
  • 1 small daikon cut in 2 inch match sticks
  • ¼ - ⅓ cup Gochujang paste or Korean red pepper powder*
  • 1 apple peeled, cored, and grated
  • 2 tablespoons of fish sauce or soy sauce
  • ¼ cup sea salt

Instructions

  • Remove the cabbage leaves individually, and cut the cabbage leaves into 2 inch pieces, and put into a large bowl.

  • Put ¼ cup of salt into a small bowl of warm water and stir until dissolved.Add the salt water to the bowl of cabbage leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.

  • Leave the cabbage in the bowl at room temperature for 3-4 hours. The salt will start to draw out the water from the cabbage. You will see a brine in the bottom of the bowl.

  • Strain the cabbage through a colander. Some people quickly rinse it once or twice with water, but not necessary. Put your cabbage back into the bowl.

  • Add the grated carrot, match stick daikon, crushed garlic, grated ginger, garlic chives, grated apple and mix together.

  • Measure ⅓ cup of Gochujang and 2 tablespoons of fish sauce OR soy sauce, and vigorously mix thoroughly until completely covered. I suggest wearing disposable gloves, so the peppers don't burn.

  • Pack Kimchi tightly into glass jars, leaving a few inches from the top. Close lid and allow to sit in a cool dark place for at least 48 hours (longer to increase sourness).Periodically open up the jars to release the pressure that builds up. Bubbles will likely appear, this is normal.When its ready, place in the fridge, where it should last 2 months or more.

Video

Notes

Optional - to give kimchi a redder look with a spicier taste, add 2 tablespoons of the Korean red pepper powder.

The warmer your room is, the quicker the Kimchi will start to ferment. Keep and eye on it and taste it as per your preference. It will keep slowly fermenting in the fridge but at a slower rate. I prefer a fresher and less sour Kimchee, so tend to put it in the fridge after about 48 hours on the counter.

Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!

©PetersFoodAdventures.com

Korean Kimchi Recipe (8)
Korean Kimchi Recipe (9)
Korean Kimchi Recipe (10)

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Reader Interactions

Comments

  1. Kolyo

    Korean Kimchi Recipe (16)
    Hey Peter,

    I just made a batch with just 2 large heads of napa, and instead of grating, I blitzed the apples, garlic, ginger, gochujang and soy sauce in my nutribullet. After letting the cabbage sit for a couple of hours with some korean sea salt, I drained it, poured over the mix and massaged it for a few minutes before packing it in some glass jars.

    I tasted it while I was doing that, which inspired this comment. Like Shannon from Kim's Convenience would say - it was AMAHZING!!! I can't wait for it to be ready, and luckily I'll be out of town for 6 days, which is exactly how long I was planning to let it do its thing for - that way at least I won't finish it before it even starts fermenting!

    I loved your recipe and you've definitely gained a new follower!

    Reply

    • Peter Kolesnichenko

      Oh wow, you got my mouth watering! and Kim's Convenience... LOVE IT! Great the NutriBullet tip. Enjoy your time away while it ferments!

      Reply

  2. Roger Talbot

    Love the Kimchi recipe. I live in the UK and our cup sizes are different to American ones. Can you give me the weight in grams of the Gochujang you use in your recipe please. I prefer a hot Kimchi.

    Reply

    • Peter Kolesnichenko

      Hi Roger, the difference in UK or US cup sizes won't make a difference for this recipe as it is minimal. I don't have it in grams, but ⅓ cup is just over 5 tablespoons. The heat from spiciness is subjective, I suggest taste it after mixing and adjust to your preference.

      Reply

      • Samantha

        Hey Peter
        I have red Korean powder, Guess I can use that in place of the Gochujang?
        Also can I use green vegetables like Kale in it too?

        Reply

        • Peter Kolesnichenko

          Yup, the red Korean powder is more traditional in kimchi, can definitely use! And Kale can be added as well 🙂

          Reply

  3. Olga

    Korean Kimchi Recipe (17)
    Thank you so much for this amazing easy recipe! Not only I am now hooked but also my whole family. I keep saying to myself this it is healthy cause I eat it literally with every meal. Winner winner recipe!

    Reply

    • Peter Kolesnichenko

      So glad you loved it! Thanks so much for the feedback! 👍🏻

      Reply

    • Gina Crank

      Once you put it in your canning jars & let sit several days to ferment, can you leave it in your jars if the lids seal from the fermentation? I do this for regular saurkraut or would u suggest to water bath? Because I want it shelf stable

      Reply

      • Peter Kolesnichenko

        This recipe isn't intended to be shelf stable, as you want to keep the probiotics alive. People do use a water bath to make Kimchi shelf stable, but need to add vinegar to acidify the kimchi. I have never done this before, but here are some links from the USDA for safe canning advice. https://nchfp.uga.edu/publications/usda/GUIDE06_HomeCan_rev0715.pdf https://nchfp.uga.edu/questions/FAQ_canning.html#gsc.tab=0 Hope that helps.

        Reply

  4. Marisha

    Korean Kimchi Recipe (18)
    Hello Peter, thank you so much for the great recipe!
    Unfortunately I live in Mexico now and it’s very difficult to find the Napa cabbage here, I bought the Gochuang paste from Amazon but I can’t find the Napa cabbage for the life of mine 😭!
    Is it possible to use the normal cabbage or maybe the lettuce with long leaves?
    Thank you for your possible help!

    Reply

    • Peter's Food Adventures

      Hi Marisha, it's possible but won't be quite the same. I haven't tried it before, but the concept is the same. Give it a try with regular cabbage and let us know how it went! I'm thinking it will be tougher to eat in texture (compared to using napa), but the flavors should be similar. Might even be better to use when making Kimchi Fried Rice! Good luck with it! hola a mexico!

      Reply

      • Marisha

        Korean Kimchi Recipe (19)
        Hola 😁! Thank you so much for the reply! I will try the regular cabbage, will choose the young one and then will let you know the result! Big hugs and keep up the great work! Love your recipes!

        Reply

        • Peter's Food Adventures

          @Pamela Bock - I don't have a yield for this recipe, it mostly depends on the size of your cabbages you use. You can see the small jars I filled in the video, and I have also put it into one large jar before too. Hope that helps.

          Reply

        • Alin Scaueru

          Hi Marisha, a lady commented here that she has used regular cabbage, swiss chard and even kale and they all turned great. I would suggest to look for cabbage with softer/ thinner leaves if using the regular one or cut it smaller as its a lot tougher than Napa Cabbage. Also in UK where I leave they have other types of cabbage with thinner tender leaves that are more similar to Napa cabbage, I suggest look around and try whatever version you can find, I bet it will be delicious!!!

          Reply

      • Alina Scaueru

        Korean Kimchi Recipe (20)
        Hi Peter, your recipe is the easiest I could find. It sounds ds great, I also love your video and your pictures. Keep up the awesome work!!!

        Reply

        • Peter Kolesnichenko

          Thanks Alina! Glad to hear, hope you love this recipe!

          Reply

          • Alina scaueru

            Hi Peter, I do! It was easy and fun, I'm waiting g for it to ferment now. I can't wait to use it in some recipe like pork belly and kimchi stir fry (my favourite).
            I will definitely try some of your other recipes too, I've got my eye on a few already!
            Best Wishes!

      • Gwanma

        I haven’t made your kimchee yet but friends say it’s very good. Regarding the use of regular cabbage…it will probably have a more crunchy texture like the Japanese pickled vegetables. In Hawaii a company makes it both ways and they taste great especially if you like crunchy.

        Reply

    • Pamela Bock

      How much does this yield so I can buy the correct jars...

      Reply

    • Trish Sloan

      I've used regular cabbage, kale and even Swiss chard. All a little different but delicious!

      Reply

      • Alina

        That's amazing, thank you for sharing!

        Reply

    • Susan

      Marisha, I buy seeds for nappa cabage online and grow it on my apartment balcony. If you cant find it in your area, Asian greens are super easy to grow from seed and you'll have a cabbage ready to use in under two months. I start them indoors under a grow light and when they are big enough, I bring them outside. Grow a few and you can make a supply of kimchi that lasts you a few months. 🙂

      Reply

    • Scott

      Korean grocery store in Mexico City w/ Napa Cabbage:

      Good People

      Hamburgo 215
      Mexico city
      Mexico

      Phone: 5525-6144

      Reply

    • Gabriel A Cook

      Hi Marisha,
      You can use other leafy veggies as told by other commenters but you could also use cucumber. Cucumber Kimchi is one of my favorites to have as a side dish or even just as a snack! You can use thin slices of the small pickling cucumbers (Pickle 3A Cucumber) or even a large Mexican Cucumber if cut in smaller pieces. Enjoy!

      Reply

  5. Erin

    Can I use regular green cabbage instead of nappa cabbage?

    Reply

    • Peter's Food Adventures

      I suppose fermented cabbage is fermented cabbage. However, regular cabbage is tougher, and that would make it sauerkraut, instead of kimchi. It's close but not cigar for me, but definitely possible. Try to use Napa cabbage is my suggestion.

      Reply

      • Mukasa

        Korean Kimchi Recipe (21)
        Hello. I had seen other recipes that used sugar and I didn't try them out, but now with this recipe I'm definitely trying it out. Thanks.

        Reply

        • Peter's Food Adventures

          Thanks! Hope you love enjoy it!

          Reply

  6. Derrick

    Korean Kimchi Recipe (22)
    Hi. I’m looking to lower my sodium intake. And I love Kim Chee. Is there a way to reduce the salt and still get safe fermentation? Do you know the sodium content for your recipe? Would love to make this as it sounds delicious. Thanks!!!

    Reply

    • Peter's Food Adventures

      Hi Derrick, I haven't made it with reduced salt before. I am thinking that less salt would be possible as sauerkraut doesn't use this much salt in it's recipe. The fermenting concept is the same. If it was me, I would keep it refrigerated just after it starts to ferment, and maybe make a smaller batch so you eat it faster. Regular Kimchi lasts a long time. If you are ever unsure, throw it out and start again, as even with high salt content, there are things that can go wrong in fermenting. Trust your nose and smell it. If in doubt, throw it out.

      Reply

      • Carol Young

        Generally for sauerkraut, the less salt you use, the faster it will ferment

        Reply

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Korean Kimchi Recipe (2024)

FAQs

What is the ingredients of Korean kimchi? ›

Image of What is the ingredients of Korean kimchi?
Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage".
Wikipedia

What is kimchi made of in Korean? ›

Kimchi is a traditional Korean dish made with salted and fermented vegetables. Baechu kimchi is the most iconic and is made with napa cabbage, salt, garlic, ginger, scallions, fish sauce and gochugaru (Korean chili flake), which gives it its trademark spiciness and red color.

Is kimchi difficult to make? ›

Kimchi is expensive in stores, but it's cheap if you make it yourself. Kimchi may seem complex to make, but it's no more difficult than making a salad. Summary: Kimchi is typically made with cabbage, radish, garlic, onion, ginger, carrot, fish sauce, and chili flakes.

How long do Koreans ferment kimchi? ›

Kimchi fermentation time can take anywhere from a few days to several weeks. In any case, it will be safe to eat and delicious. After 5 days of fermentation, kimchi will be slightly tangy and firm. After several weeks, it will be more acidic and tender.

What is the most important ingredient in kimchi? ›

The key ingredient in the Korean dish kimchi is napa cabbage (also known as Chinese cabbage). Traditional kimchi preparation involves fermenting this cabbage along with Korean radishes, garlic, ginger, red chili pepper flakes, and other seasonings.

What does kimchi do for your body? ›

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Is it OK to eat kimchi everyday? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

What are the mistakes with making kimchi? ›

Let us guide you through making your crunchiest, funkiest, spiciest, and most delicious batch yet.
  • Using store-bought kimchi paste. ...
  • Buying low-quality ingredients for your kimchi paste. ...
  • Forgetting to taste your kimchi paste. ...
  • Settling for low-quality produce. ...
  • Not brining your produce. ...
  • Over-salting your produce.
Jan 27, 2024

Should I rinse kimchi before eating? ›

Rinse it. For the benefit of the many over the tastes of the few, it's quite common in certain facilities to fully rinse mature kimchi and the serve accordingly, ensuring a mild flavor profile for all.

Why is my homemade kimchi so sour? ›

Why is the kimchi so sour tasting? Kimchi will always have a high level of acidity. This is caused by gut-healthy bacteria in the kimchi, which create acid during their lifetime, lowering the pH of the kimchi and preserving it naturally. If the kimchi was not acidic (read: sour) it would go bad!

Why is my kimchi so fishy? ›

Why Does Kimchi Taste Fishy? Traditional kimchi is often made with Korean fish sauce and salted fermented shrimp, which is why it has a fishy taste. However, there are also vegetarian and vegan versions of kimchi that do not use fish sauce, which means they don't have that fishy flavor.

Why is my kimchi not crunchy anymore? ›

My kimchi is mushy, not crunchy like it should be, what went wrong? It's possible your kimchi fermented in a room that was too hot. Higher temperatures can lead to the bacteria becoming a bit overactive, breaking down the structure of the vegetables.

Is it okay to make kimchi without radish? ›

Common vegetables are Napa Cabbage and Daikon radish, but you can make kimchi from cucumber, cauliflower, and even seaweed. Salt is important to keep vegetables nice and crunchy, add flavor, preserve vitamin content and keep out bad bacteria.

What is the lifespan of kimchi? ›

It ferments in 3–4 days at room temperature or 2–3 weeks in the fridge. During this process, it develops lactic acid bacteria, as well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 week after opening.

How often should I burp kimchi? ›

The longer you ferment, the more sour the kimchi will become. Burp the container 1-2 times a day during the ferment by opening the jar and tamping down the kimchi to release air bubbles. Once fermentation is complete, tighten the lid securely, refrigerate overnight, and enjoy!

How much kimchi should you eat a day? ›

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

Does Korean kimchi have meat? ›

According to the 2022 iteration of the Codex Alimentarius international food standards, kimchi is vegetarian in that it's simply “prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation”.

Why is Korea obsessed with kimchi? ›

Kimchi has become a unifying emotional link among Koreans because many ate it during their childhood. This explains why there are still many people who head to their hometowns to make their own kimchi before the winter, even though it is easy to buy cheap kimchi at local markets and on the internet.

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