Kimchi is a staple in Korean cuisine, known for its bold flavors, vibrant colors, and healthy probiotic benefits. While it can seem intimidating to make, this easy kimchi recipe for beginners simplifies the process, allowing anyone to enjoy homemade kimchi with minimal effort.
This guide will walk you through the steps to make authentic kimchi at home, even if you’re completely new to fermenting foods. With a few basic ingredients and a little patience, you’ll have delicious kimchi ready to enjoy in just a few days.
1. Easy Kimchi Recipe for Beginners
Ingredients
- 1 medium napa cabbage (about 2-3 pounds)
- ¼ cup sea salt (for salting the cabbage)
- 4 cups water (for soaking the cabbage)
- 1 tablespoon sugar
- 4-5 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons Korean red pepper flakes (gochugaru; adjust to taste)
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 1 small daikon radish, julienned (optional)
- 4 green onions, chopped
Instructions
Step 1: Prepare the Napa Cabbage
Cut and salt the cabbage: Cut the napa cabbage lengthwise into quarters, then cut out the core from each quarter. Slice the quarters into bite-sized pieces. Place the cabbage pieces in a large bowl.
Salt the cabbage: Sprinkle the cabbage with ¼ cup of sea salt, tossing to ensure the salt is evenly distributed. The salt draws out moisture from the cabbage, helping it become tender and preparing it for fermentation.
Soak the cabbage: Pour 4 cups of water over the salted cabbage and let it sit for 1-2 hours. Every 30 minutes, toss the cabbage to ensure even salting. The cabbage should wilt and soften during this time.
Step 2: Rinse and Drain the Cabbage
Rinse the cabbage: After the cabbage has softened, drain the salted water and rinse the cabbage thoroughly under cold water to remove excess salt. Rinse the cabbage at least twice to ensure the kimchi isn’t too salty.
Drain the cabbage: Once rinsed, let the cabbage drain in a colander for about 10-15 minutes. It’s important to remove excess water, as too much moisture can dilute the flavors during fermentation.
Step 3: Make the Kimchi Paste
Prepare the paste: In a small bowl, combine 1 tablespoon of sugar, 4-5 minced garlic cloves, 1-inch piece of grated ginger, 2 tablespoons of Korean red pepper flakes (gochugaru), and 2 tablespoons of fish sauce. Stir everything together until it forms a smooth paste. Adjust the amount of gochugaru depending on your spice preference—use less for a milder kimchi or more for extra heat.
Add the vegetables: If using, add the julienned daikon radish to the paste along with the chopped green onions. These vegetables add texture and flavor to the kimchi.
Step 4: Mix the Kimchi
Coat the cabbage: In a large bowl, combine the drained cabbage with the kimchi paste. Using clean hands (or gloves to protect your skin from the chili), gently massage the paste into the cabbage leaves, making sure each piece is well coated.
Pack the kimchi into jars: Once the cabbage is thoroughly coated in the paste, pack it tightly into clean, sterilized glass jars. Press down firmly to remove any air pockets, leaving about 1 inch of space at the top of the jar. This space allows for expansion as the kimchi ferments.
Step 5: Fermentation Process
Ferment at room temperature: Seal the jars loosely with lids to allow gases to escape during fermentation. Leave the jars at room temperature, away from direct sunlight, for 1-3 days. The length of time depends on how tangy you like your kimchi. After the first 24 hours, you can taste the kimchi and decide if you want to let it ferment longer.
Check for bubbles: During fermentation, you should start to see bubbles forming as the kimchi ferments. This is a sign that the beneficial bacteria are doing their work. If you notice a lot of pressure building up in the jars, you can “burp” them by briefly loosening the lid to release the gases.
Step 6: Store and Enjoy Your Kimchi
Move to the fridge: Once the kimchi has reached your desired level of tanginess, transfer the jars to the refrigerator. The cold temperature will slow the fermentation process, and your kimchi will continue to develop flavor over time.
Enjoy: Kimchi can be eaten right away, but it’s best after at least a week in the fridge. Serve it as a side dish with rice, noodles, or baked meats, or use it as a condiment in sandwiches, tacos, or stir-fries. The flavors will continue to deepen the longer it sits in the fridge, and kimchi can last for several months when stored properly.
2. Tips for Making the Best Authentic Kimchi
Use Fresh Napa Cabbage: For the best results, choose fresh, crisp napa cabbage. Fresh cabbage will retain its texture better during fermentation and provide a more satisfying crunch.
Adjust the Spice Level: Gochugaru (Korean red pepper flakes) is the key ingredient for authentic kimchi, but you can adjust how much you use based on your spice tolerance. If you prefer a milder kimchi, start with 1 tablespoon and increase as desired.
Fermentation Time: The longer you let the kimchi ferment, the more sour and intense the flavor will become. For a mild, fresher-tasting kimchi, ferment for 1-2 days. For a more traditional, tangy kimchi, let it ferment for 3 days or longer.
Use Gloves for Mixing: When mixing the kimchi paste with the cabbage, it’s a good idea to wear gloves to avoid irritation from the chili peppers and garlic. This also helps prevent staining your hands.
Sterilize the Jars: To ensure your kimchi ferments properly and stays fresh for longer, sterilize the glass jars before filling them. You can do this by boiling the jars in hot water or running them through the dishwasher on a sterilization cycle.
Don’t Overfill the Jars: Leave some space at the top of the jar to allow the kimchi to expand during fermentation. Overfilling can cause the liquid to overflow and create a mess.
3. Variations of Kimchi
Vegan Kimchi: To make a vegan version of kimchi, simply substitute the fish sauce with soy sauce or tamari. You can also use miso paste for a deeper umami flavor while keeping the recipe plant-based.
White Kimchi (Baek Kimchi): For a non-spicy variation, try making white kimchi, which omits the chili flakes. This version is milder in flavor but still tangy and full of probiotics. Instead of gochugaru, you can add extra vegetables like jicama or Asian pear for a refreshing crunch.
Cucumber Kimchi: For a quick and refreshing kimchi, use cucumbers instead of napa cabbage. Cucumber kimchi is typically ready to eat in just a few hours, making it a great option when you’re short on time but still want that tangy, spicy flavor.
4. Serving Ideas for Kimchi
Kimchi Fried Rice: Stir-fry leftover rice with kimchi, vegetables, and a splash of soy sauce for a quick and flavorful meal. Top it with a fried egg for extra richness.
Kimchi Pancakes (Kimchijeon): Mix chopped kimchi into a simple pancake batter and fry until crispy. These savory pancakes are a popular Korean snack or appetizer.
Kimchi Soup (Kimchi Jjigae): Use older, well-fermented kimchi to make a rich and spicy stew with pork, tofu, and vegetables.
Kimchi Grilled Cheese: Add a few spoonfuls of kimchi to a grilled cheese sandwich for a tangy, spicy twist on this classic comfort food.
Tacos or Wraps: Use kimchi as a topping for tacos or wraps to add a burst of flavor and crunch. It pairs particularly well with grilled meats or tofu.
5. Storing Kimchi
Refrigeration: Once your kimchi is fermented to your liking, it can be stored in the refrigerator for several months. The flavors will continue to develop over time, and well-made kimchi can last up to 6 months or more in the fridge.
Fermentation Smell: Be aware that as kimchi ferments, it releases a strong smell, especially when opened. Keeping it in an airtight jar will help minimize the odor in your fridge.
Making kimchi at home doesn’t have to be complicated, even for beginners. This easy kimchi recipe uses a handful of simple ingredients and walks you through the process step by step. With just a little patience, you’ll have a jar of tangy, spicy, and probiotic-rich kimchi ready to enjoy in a matter of days. Homemade kimchi is not only delicious but also a great way to explore the world of fermentation and add a healthy, flavorful side dish to your meals.
