by Erin
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This easy Kimchi recipe will teach you to make authentic Kimchee at home. It’s easy to do with these simple steps!
Jump To
What is Kimchee?
Kimchi ingredients
How to make it
Equipment needed
Optional add-ins
Recipe FAQs
What to eat with kimchi
Easy Kimchi
Ingredients
Instructions
Notes
Nutrition
What is Kimchee?
Kimchee is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.
Kimchee is actually the national food of Korea. And, it should be noted that the proper spelling of kimchi is “kimchee.” In this post, I occasionally refer to it as kimchi, but that is the Japanese spelling for this beloved Korean dish.
In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes like kimchi fried rice or kimchi quesadillas.
I love topping theseKorean (Bulgogi) Beef Tacos with it – they’re amazingly delicious!
The ingredients in kimchee will give you an excuse to check out your local Asian market. I had so much fun tooling around my local store and trying to figure out what everything was.
There are so many fresh and exotic ingredients. I could spend hours just looking around and soaking everything in.
If you don’t have an Asian market near you, I’ve included some links below.
🌟 All of the specialty ingredients can be ordered off of Amazon. 🌟
Kimchi ingredients
- Napa cabbage
- Salt + Sugar
- Scallions
- Fresh Ginger & Garlic
- Korean Red Pepper Powder – Or, kochukaru, is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
- Fish Sauce – This is my favorite brand.
- Dried Shrimp – Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
How to make it
Plan Ahead: Kimchi needs time to ferment, so I would recommend starting a batch about a week before you plan to use it. It will last about a month in the refrigerator.
- Cut the cabbage in half lengthwise, then crosswise into 2-inch bite-sized pieces, discarding the root end.
- Place the cabbage in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is well coated with the salt.
- Add enough cold water to just cover the cabbage (about 12 cups). Cover and let sit at room temperature at least 12 hours (up to 24 hours).
- Drain the cabbage and rinse it well with cold water. Gently squeeze out the excess water.
- Place the remaining ingredients in a large bowl and stir to combine.
- Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
- Pack the mixture tightly into a glass jar with a tight fitting lid and seal.
- Let the kimchi ferment for 24 hours (the mixture may bubble).
- Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week).
- Refrigerate for up to 1 month.
Equipment needed
You will need a couple of liter glass jars with tight fitting lids to hold the kimchi while it ferments. It’s preferable to not use plastic, as the odors from the kimchi can be hard to remove after the fermenting process. You can also use a crock like this.
Optional add-ins
- Daikon Radish – Add about 8-ounces of daikon radish that is cut into matchstick sized pieces.
- Carrots – You can add in about 8-ounces of shredded carrots.
- Garlic Cloves – Add in a few minced garlic cloves to your mixture.
Recipe FAQs
Can I eat kimchi without fermenting?
Kimchi can be eaten immediately after preparing it, however, it is usually fermented for at least a few days to a few weeks before serving, so that the flavors can develop fully. Store fermented kimchi in the fridge for up to one month. You will know when it is past its prime when it becomes overly sour and the cabbage turns mushy.
How healthy is kimchi?
Kimchi is great for you! It’s packed with probiotics and antioxidants and is also a great source of vitamins A and C.
What is the difference between kimchi and kimchee?
While they are both the same dish, kimchee is the traditional way that South Koreans spell it.While, kimchi is the standard Japanese spelling.
What exactly does kimchi taste like?
Kimchi is a bit like a cross between a pickle and sauerkraut. The fermentation process gives kimchi its umami, salty + sour flavors, with a bright acidity. It’s can often be quite spicy as well, depending on the type and how much Korean red pepper powder is used.
What to eat with kimchi
Wondering what to eat with kimchi? Try one of these dishes:
- Fried Rice
- Udon Noodles
- Tan Tan Ramen
- Korean Tacos
- More → 21+ Dishes to Eat with Kimchi
Plus, be sure to check out these 30+ BEST Asian Side Dishes.
Did you try this homemade kimchi recipe?
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Easy Kimchi
This easy Kimchee recipe will teach you to make authentic kimchi at home. It's easy to do with these simple steps!
4.75 from 40 votes
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Prep Time: 25 minutes minutes
Total Time: 25 minutes minutes
Servings: 16 people
Created by Platings and Pairings
Ingredients
- 3 pounds napa cabbage
- 1/2 cup kosher salt
- 12 cups cold water (plus more as needed)
- 4 medium scallions (ends trimmed, cut into 1-inch pieces (use all parts))
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup fresh ginger (minced)
- 7 cloves garlic (minced)
- 2 teaspoons dried shrimp (minced)
- 1 1/2 teaspoons granulated sugar
Instructions
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine.
Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.
Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
Notes
You can refrigerate kimchee for up to 2 months. You’ll know when the kimchi is past its prime when it becomes overly sour and the cabbage becomes mushy.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Cholesterol: 7mg | Sodium: 3846mg | Potassium: 42mg | Vitamin A: 5IU | Vitamin C: 3.2mg | Calcium: 10mg | Iron: 0.2mg
This post was originally published in 2015. It was updated in 2023 to add new photos and information. The spicy kimchi recipe remains the same. Enjoy!
PS – Here’s the old images from 2015…
