Name: Homemade Korean Kimchi Recipe
Prep time: 20 min
Total time: 12 h 20 min
Cuisine: Korean
Ingredients: 30 g finely ground sea salt; 2 liters cold water; 1.20 kg Chinese cabbage, cut into 5 x 5 cm squares; 40 g finely ground sea salt; 370 g spring onion, cut into 5 cm pieces; 49 g fresh ginger (about 9 cm piece), finely grated; 10 cloves garlic, crushed or minced; 30 g dried Korean chili powder (kochukaru) or other fine dried chili powder; 1.5 tbsp granulated sugar

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Introduction

Homemade kimchi is a flavorful and tangy Korean staple that’s surprisingly easy to make at home. This fermented cabbage dish combines spicy, garlicky, and slightly sweet notes for a delicious side or condiment.

The image shows a large glass jar filled with kimchi, containing layers of white cabbage and green onions covered in red chili flakes and sauce. Next to the jar is a square wooden plate with a small serving of the same kimchi, showing the white cabbage pieces and green onion strands mixed with red seasoning. Behind the jar is a white bowl with blue wave patterns, holding a white and blue ceramic spoon. There are also two pairs of black chopsticks with gold decorations resting on a woven mat made of thin sticks, all placed on a wooden surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 g finely ground sea salt, divided
1.2 kg Chinese cabbage, cut into 5 x 5 cm squares
370 g spring onion, cut into 5 cm pieces
49 g fresh ginger (about 9 cm piece), finely grated
10 cloves garlic, crushed or minced
30 g dried Korean chili powder (kochukaru), or other dried chili powder
1.5 tbsp granulated sugar
2 liters cold water

Instructions

Step 1: Dissolve 30 g of the salt in 2 liters of cold water in a large jug.
Step 2: Place the cabbage in a non-reactive container (glass, porcelain, or earthenware) of at least 2.5 liters capacity. Pour the salted water over the cabbage to fully submerge it. Cover with a plate and leave at room temperature for about 12 hours to start fermenting. You will notice bubbles and a slight sour smell.
Step 3: Drain the cabbage, reserving the brine for later use.
Step 4: In a bowl, mix the drained cabbage with spring onion, grated ginger, crushed garlic, chili powder, granulated sugar, and the remaining 10 g of salt.
Step 5: Transfer the mixture into a sterilized 2-liter jar. Pour enough reserved brine over the cabbage to keep it submerged.
Step 6: Pour some of the remaining brine into a plastic bag, seal it tightly, and place it on top of the cabbage to keep it submerged in the brine.
Step 7: Store the jar in a room with a temperature below 20°C to ferment for 4 to 6 days, or until it reaches your preferred level of sourness.
Step 8: Remove the plastic bag, seal the jar, and refrigerate. Homemade kimchi can last up to 3 months in the fridge.

Tips & Variations

If you prefer less heat, reduce the amount of chili powder or use a milder variety.
Add julienned carrots or radish for extra crunch and flavor.
Ensure cabbage is fully submerged during fermentation to prevent mold growth.
Use clean, sterilized jars and utensils to avoid unwanted bacteria.

Storage

Store homemade kimchi in a sealed jar in the refrigerator. It can keep for up to 3 months, developing deeper flavors over time. Refrigeration slows fermentation but does not stop it entirely. Before serving, stir well, and you can enjoy it cold or slightly warmed.

How to Serve

A glass jar filled with layers of kimchi shows white and pale green napa cabbage leaves covered in a rich red spicy sauce mixed with bright green scallion pieces, resting on a wooden surface with a woven mat underneath. Next to the jar, a square wooden plate holds a small pile of kimchi, with the same textured layers of cabbage and sauce, topped with visible red pepper flakes and green scallions. To the back left, a white bowl with a blue patterned rim contains a porcelain spoon. Two pairs of black chopsticks with beige holders lie diagonally across the mat near the jar. The whole setup is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chili powder instead of Korean chili powder?

Yes, you can substitute with other dried chili powders, but the taste and heat level may vary. Korean chili powder (kochukaru) offers a unique flavor that’s slightly smoky and fruity.

How do I know when my kimchi is ready?

After 4 to 6 days of fermentation at room temperature (below 20°C), the kimchi should develop bubbles and a pleasantly sour aroma. Taste it during fermentation to find the flavor you prefer—longer fermentation means stronger sourness.