5 from 1 vote
Prep: 30 minutes
Cook: 15 minutes
Rest Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8
Discover the art of making authentic, mouth-watering kimchi right in your own kitchen! With just a handful of simple ingredients like Napa cabbage, Korean red pepper flakes, and a variety of sauces and spices.

Nutrition: per serving



  • 1 Napa Cabbage About 1.5 kg
  • 100 g Salt
  • 1.5 litre Water
  • 1 tbsp Ginger Grated
  • 4 cloves Garlic Minced
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Korean Red Pepper Flakes Gochugaru
  • 2 tsp Sugar
  • 4 Green Onions Chopped
  • 1 Carrot Julienned


  • Begin by halving the Napa cabbage lengthwise and then quartering it, ensuring you remove the core.
  • Proceed to cut each quarter into bite-sized pieces crosswise.
  • In a large bowl, dissolve sea salt in 1.5 litres of water.
  • Place the cabbage pieces in the salted water, ensuring they are fully immersed.
  • Place a plate on top to weigh down the cabbage, and allow it to soak for 1-2 hours, occasionally tossing it.
  • Thoroughly rinse the cabbage under cold water to remove any excess salt.
  • Drain the cabbage in a colander for approximately 30 minutes to eliminate excess water.
  • In a bowl, combine grated ginger, minced garlic, fish sauce, soy sauce, Korean red pepper flakes, and granulated sugar to create a paste.
  • In a large mixing bowl, mix the drained cabbage, kimchi paste, chopped green onions, and julienned carrot.
  • Put on disposable gloves and massage the paste into the cabbage leaves, ensuring they are well coated.
  • Pack the kimchi mixture firmly into clean glass jars, pressing down as you go.
  • Leave about 1 inch of space at the top to allow for expansion.
  • Loosely cover the jars and let them ferment at room temperature for 6 hours to 2 days, depending on your desired level of fermentation. Check daily and press down the kimchi if it releases any liquid.
  • Once the kimchi reaches your desired level of fermentation, seal the jars and refrigerate to slow down the fermentation process.
  • Kimchi is at its best after a few days of refrigeration but can be consumed immediately.
  • Enjoy your homemade kimchi as a side dish, in stir-fries, soups, or any way you prefer!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Sweet Potato Black Bean Quesadilla

Gajar Methi

Moroccan Zaalouk

Fennel Salad

Baingan Bharta

Bombay Potatoes

Potato Leek Soup

Onion Bhaji