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Are you a kimchi lover who’s wondered how to make kimchi at home? I’m walking you through my easy process for making your own kimchi! As a lover of all things fermentation, I’ve perfected this beginner’s kimchi over the years. It has easy-to-find ingredients, step-by-step photo instructions, and dozens of five-star reviews. Let’s ferment!
save this recipe!At its core, kimchi is fermented cabbage. But it’s so much more. It’s spicy and umami and sour and perfect for adding zing to everything from fried rice to tacos!
But making kimchi is anything but a mystery. It’s truly so easy! After years of making it for our family, I’ve developed a method for making kimchi that’s straight-forward, using ingredients that can be found in most Western grocery stores.
Reader rating
“We have tried so many kimchee recipes, and this one is definitely the best! Thank you!!” —Wendy
Kimchi 101
Kimchi is made by lacto-fermentation of napa cabbage, which is fermentation by Lactobacillus bacteria (the same kind of fermentation that gives us tangy fermented yogurt and dill pickles!). Basically, bacteria are converting sugars into lactic acid!
Kimchi…but make it vegan
Traditional kimchi isn’t vegetarian. Most authentic kimchi recipes include fish sauce, which adds umami taste.
To make this kimchi plant-based, I tried two variations without fish sauce: in the first, I simply omitted it, and in the second, I used miso paste instead. Both vegan kimchi variations were delicious, and the recipes are included below!
Key Ingredients
This is just an overview–jump to the recipe for full instructions!
- Napa Cabbage: Otherwise known as Chinese cabbage, this will form the base of the kimchi.
- Non-Iodized Salt: Aim for iodine-free or kosher salt (iodized salt may prevent fermentation and can lead to a metallic taste).
- Korean Pepper Flakes: Otherwise known as gochugaru. Find it online or check out your nearest Asian supermarket. If you’ve looked everywhere and can’t find gochugaru, you can sub hot paprika powder (but I recommend giving gochugaru a try if possible).
- Garlic, Ginger, Green Onions: Our flavor makers! You only have to be in the general vicinity of kimchi to know it contains garlic. That smell 😅
- Sugar: Just a dash of sugar is enough to kickstart the fermentation, giving the bacteria something to “feed” on.
- Carrot or Daikon Radish: Traditional kimchi uses daikon radish for added crunch, though carrot works just as well (use whichever you have access to).
Easy Beginner Kimchi (No Fish Sauce)
Ingredients
- 1 large head napa cabbage, 3 to 5 lbs, 1.3 to 2.2 kg
- ¼ cup non-iodized salt, 60 g
- ¼ to ½ cup gochugaru, Korean pepper flakes, depending on your spice tolerance, 30 to 60 g
- 7 to 10 cloves garlic
- 3 to 4 inches ginger, 7½ to 10 cm
- 1 tsp sugar
- 3 to 4 Tbsp water, 45 to 60 mL
- Optional: 3 Tbsp miso paste
- 2 carrots, cut into strips, or 8 oz daikon radish
- 4 green onions, cut into 1-inch pieces
Instructions
- Sterilize: Wash your hands well before every time you touch the ingredients. Wash all supplies with hot water.
- Brine: Cut 1 large head napa cabbage into large chunks, then rinse well. Place in a large bowl and cover completely with ¼ cup non-iodized salt, working the salt between all the leaves. Let sit for about 2 hours, massaging and turning the cabbage every 30 minutes, until cabbage has wilted down. When finished, drain and rinse the cabbage very well (until a torn-off piece no longer tastes overly salty). Squeeze out excess water.
- Flavor: While cabbage is in the brine, add the ¼ to ½ cup gochugaru, 7 to 10 cloves garlic, 3 to 4 inches ginger, 1 tsp sugar, and 3 to 4 Tbsp water* to a clean food processor. If desired, add miso paste as well (for umami taste). Blitz until smooth.
- Mix: Combine the well-rinsed cabbage, pepper paste, 2 carrots (or daikon radish), and 4 green onions in a large bowl, mixing well with clean hands (you may choose to use gloves here to prevent your hands from smelling).
- Ferment: Pack the mixture into clean glass jar(s), pressing down so that it’s submerged by the juices and there are as few air pockets as possible. Leave at least an inch of free space at the top of the jar, then seal shut with a lid. Set the sealed jar on a plate or bowl (to catch possible spills), and place somewhere room temperature and out of direct sunlight, letting it ferment for 2 to 5 days.
- Upkeep and storage: Check on the kimchi everyday, pushing the cabbage down with clean fingers or a spoon to release gasses and prevent leaks. It's done when the taste is slightly sour and cabbage is a bit soft (depends on your taste – longer fermentation will result in a more sour, less crunchy kimchi). When finished, store in the fridge to stop the fermentation process.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Serving ideas
Kimchi is great served on its own as a side dish of sorts, but you can also use it as a condiment or topping on a bunch of recipes! Here are our favorite ways to use kimchi, from Korean cooking to unique twists:
Kimchi Tempeh Tacos
20 minutes
Loaded Kimchi Fries
15 minutes
Kimchi Soup Recipe | Kimchi-Jjigae
30 minutes
15-Minute Kimchi Fried Rice
15 minutes
Questions?
Hi, friends! Sarah here, food scientist, nutritionist, and creator if this easy kimchi recipe! If you have any questions, just leave a comment below. I personally answer comments and questions every weekday!
Hi Sarah. I can not (for the life of me) find gochugaru in our asian market! Or any of your other subs. I wondered if I could use Kashmiri chili powder – from an Indian market. If so, how much would you suggest? I’m not a hot/spicy gal – just mild. Thanks!!
You can sue crushed red pepper flakes! They just a bit spicier though, so reduce the amount (probably by about half if you don’t love spicy).
Happy fermenting!
Sarah is on point regarding red pepper flake substitution. I used only 10 grams homegrown Serrano flakes and the ‘chee was HAF.
I bought gochaugara from Amazon
Hello from Guatemala! Napa isn’t available here. Can I use regular cabbage? Thanks
Hi Suzan! Yes, you can use green cabbage for kimchi! While napa cabbage is the traditional choice, green cabbage can be a suitable substitute, the flavor and texture may just be slightly different.
How long does it last & what’s the best way to store it ?
Kimchi that has been made in a sterile environment can be stored in the fridge for several weeks!
Hello from Wyoming.
I too am not finding the pepper flakes anywhere near me. But I do have some
gochujang red pepper paste. Can that be used as a substitute for the flakes? if so what amount would you suggest?
Yes, you can use gochujang as a substitute, just keep in mind it’ll give your kimchi a deeper, slightly sweeter flavor compared to the traditional flakes. Start with about 1 to 2 tablespoons, depending on your heat preference, and mix it in with the other seasoning ingredients. It won’t be quite the same, but it’ll still be delicious!
Do you have to use the pepper flakes to get the nutritional value of kimchi? I can’t do spicy.
If the jar is sealed shut, how can there be any overspill? Does this need to be made in a size jar where it’s almost full? Thanks!
The kimchi becomes quite active and the pressure can cause it to leak out!
Hi, thank you for this recipe. I am on day 3. Would it work to add more cabbage to what I just made? The cabbage I used after the salting rendered down more than I expected. If I prep the the cabbage as directed could I mix it in and let it sit a few more days
You can definitely add more cabbage! Just prep and salt the new batch the same way, then mix it into your existing kimchi so it’s fully coated with the brine and seasonings. Let it sit out for another couple of days to ferment together, then move it all to the fridge once it tastes just right.
I want to try your kimchi recipe, but i’m sugar free. Can I substitute truvia or allulose for the sugar?
The sugar is really actually to feed the good bacteria that make the fermentation happen! The finished kimchi will not have as much sugar in it because the bacteria will have fed on it. I don’t recommend a sugar-free substitute here.
If you are rinsing the cabbage to get the salt off, how much juice will you have left for submersion? What do you do if the mixture is dry once you squeeze out extra water?
It will naturally still have a little juice and it will release more as it sits in the jar!
Hola puedo reemplazar la salsa de pescado por salsa de soja
Yes!
If adding miso which would be bested, the red or white miso?
Either works!