How to Make Kimchi in 5 Easy Steps

Kimchi is a traditional Korean fermented vegetable dish, known for its spicy, tangy, and umami-rich flavors. Making homemade kimchi is simpler than you might think! Follow these five easy steps to create your own delicious batch.

Ingredients:

1 medium Napa cabbage
1/4 cup sea salt
2 cups water
1 tablespoon sugar
3 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons Korean red pepper flakes (gochugaru)
2 tablespoons fish sauce (or soy sauce for a vegan option)
4 green onions, chopped
1 medium carrot, julienned
1/2 daikon radish, julienned

Step 1: Prepare the Cabbage

Cut the Napa cabbage into quarters lengthwise, then chop into bite-sized pieces. Dissolve the sea salt in water and soak the cabbage for 1–2 hours, tossing occasionally to ensure even salting. Rinse thoroughly and drain.

Step 2: Make the Kimchi Paste

In a bowl, mix the sugar, garlic, ginger, Korean red pepper flakes, and fish sauce (or soy sauce). Stir until a thick paste forms.

Step 3: Add the Vegetables

Mix the green onions, carrot, and daikon radish into the paste. Coat everything evenly with the seasoning mixture.

Step 4: Combine and Pack

Massage the paste into the cabbage thoroughly. Pack the mixture into a clean, airtight jar, pressing down to eliminate air pockets. Leave about an inch of space at the top.

Step 5: Ferment and Enjoy

Leave the jar at room temperature for 1–2 days to ferment. Check daily, pressing the cabbage down if needed. Once it reaches your desired taste, refrigerate it to slow fermentation. Enjoy your homemade kimchi with rice, noodles, or as a flavorful side!