This quick and easy homemade kimchi recipe means you can be adding freshly made kimchi to your soft tofu soup or kimchi pancake in days.
Kimchi is a necessity in our household. Kimchi, a spicy fermented cabbage, is usually served as a side dish in Korean cuisine, but is also used in this quick and easy kimchi fried rice recipe and in a piping hot bowl of kimchi tofu stew. Homemade kimchi allows you to adjust the spice and umami levels by playing around with the amount of hot pepper flakes and fish sauce.
There is definitely a traditional way to make kimchi that involves large tubs and creating a glutinous rice paste. The time and energy that goes into creating traditional kimchi is what makes the ones you find in Korean restaurants unbeatable. I've been told that one doesn't merely judge a Korean restaurant by how good their food is, but by how well their kimchi is made. Having eaten Korean food from Atlanta to LA all way to Korea, itself, I can definitely say that's true.
Fortunately, I can still make a quick and easy kimchi at home that's just as delicious. The paste includes gochugaru (hot pepper flakes), fish sauce, and some sugar. I love adding in scallions and julienned Korean radish for the added crunch.
Ingredients
- Napa cabbage
- Coarse sea salt: The sea salt is used in the initial brining and pulls excess water out of the napa cabbage
- Korean red pepper powder: Also called gochugaru, this is a coarse red pepper powder made from sun-dried chili peppers, commonly used in Korean recipes to impart both heat and flavor to dishes.
- Fish sauce: Often used in Vietnamese cuisine, fish sauce is pungent, salty condiment made from fermented fish or krill that adds depth of flavor and umami.
- Sugar
- Minced garlic
- Scallions
- Julienned daikon or carrots
Instructions
- Cut 1 large napa cabbage in half lengthwise. Then cut each half into quarters. Wash each piece throughly and place into a sieve with a large bowl underneath.
- Add ½ cup coarse sea salt to 2 cups water and pour the mixture over the sliced napa cabbage. Let cabbage sit for 2 hours. The salt helps to draw water out of the cabbage
- After 2 hours, rinse the cabbage several times under cold water. You want to do this so the kimchi isn't too salty. Let cabbage drain while you prepare the spice paste.
- In a separate bowl, make the spice paste. Mix ½ cup hot pepper flakes, ⅓ cup fish sauce, 1 tablespoon sugar, 3 cloves minced garlic, 3 stalks of scallions, and a handful of julienned daikon. Mix well until it forms a thick paste. If you need more liquid, add more fish sauce.
- Put on a pair of gloves and use your hands to spread the paste on the cabbage. Ensure that each piece is evenly and well coated.
- Store in a jar (I like using mason jars or old pasta glass jars)
You can enjoy immediately for a more fresh kimchi or let it sit on the counter for 2-3 days to ferment and move to the fridge.
Storage
Store kimchi in an airtight container (such as a mason jar), ensure cabbage is fully submerged in the liquid. Keep in the fridge. The longer it stays in the fridge, the more fermented (and sour) the kimchi will become.
FAQs
While Korean red chili powder (gochugaru) is traditional and provides a distinct flavor, you can substitute it with regular chili powder if necessary, although the taste may differ slightly.
Fish sauce adds a unique umami flavor to the kimchi, but if you prefer to omit it, you can substitute with soy sauce or tamari for a vegetarian option, though the flavor profile will be slightly different.
Properly sealed and refrigerated, homemade kimchi can last for several weeks to months. The flavor will continue to develop over time. Ensure the kimchi is always submerged in its liquid to prevent spoilage.
Absolutely! Kimchi is versatile, and you can customize it to your taste. Common additions include carrots, onions, ginger, or even fruits like apple or pear for added sweetness.
While you can eat it fresh, kimchi typically tastes better after fermenting for a few days to allow the flavors to meld. However, if you can't wait, feel free to enjoy it right away!
📖 Recipe
Quick and Easy Kimchi
Equipment
Ingredients
- 1 large napa cabbage
- ½ cup coarse sea salt (mixed with 2 cups water)
- ½ cup Korean red chili powder
- ⅓ cup fish sauce
- 1 tablespoon sugar
- 3 stalks scallions
- 3 cloves garlic (minced)
- ¼ cup Korean radish (julienned)
Instructions
- Cut 1 large napa cabbage in half lengthwise. Then cut each half into quarters. Wash each piece throughly and place into a sieve with a large bowl underneath.
- Add mix coarse sea salt with water and pour evenly over cabbage. Let sit for 2 hours.
- After 2 hours, rinse the cabbage several times under cold water. Let cabbage drain.
- In a separate bowl, make the spice paste. Mix hot pepper flakes, fish sauce, sugar, minced garlic, scallions, and a handful of julienned daikon. Mix well until it forms a thick paste.
- Put on a pair of gloves and use your hands to toss the brined cabbage in the paste. Ensure that each piece is evenly and well coated.
- Store in sealed jar. Eat fresh or keep refrigerated.
Tyanne Johnson says
Pictures are glorious and look super tasty!
Angela says
Thank you for the great recipe! I've always wanted to make my own at home.
Audrey says
One of my favorite things at Korean bbq restaurants is the kimchi. I never knew it was so easy to make!! I can now enjoy this at home.
Estee says
I needed this!!! Been wanting to make kimchi fried rice for ages but haven’t found kimchi! Thank you!
Jamie says
Fast and easy indeed! I love this with everything!
Lilly says
My Kimchi turned out perfect! Thanks for the recipe!
Swathi says
This quick and easy kimchi looks yum.
Debra says
So easy...and super tasty too. Thanks.
Leslie says
Super easy kimchi recipe! LOVE!
maur says
I love Kimchi, and this flavor sounds so tasty. I will try making a batch this weekend.
Amy says
I love kimchi but I have never tried making my own as I've never really found a recipe that I was happy with. But I love this one! Quick and easy are music to my ears!
Sangita says
This is a very easy and refreshing recipe.
Linda says
Oh yum! I love kimchi, especially when combined with ramen. This quick and easy version will be a new addition at our home
Julia says
Kimchi is great with any type of noodles!
Natalie says
I always wanted to make my own kimchi at home. Your recipe sounds easy to follow. I will definitely make it now. Thanks!
Ayngelina Brogan says
Something I have always wanted to learn how to make, thank you!
Alexandra says
Thank you for sharing this - I am so excited to try this - love kimchi!
Paul says
I know this post is over a year old but...
"You can enjoy immediately for a more fresh kimchi or let it sit on the counter for 2-3 to ferment and move to the fridge."
2-3 minutes? hours? days? weeks? months? years? etc?
Julia says
Great catch, it's 2-3 days!
Nancy Miller says
Thank you for this recipe! The Korean meal, kimchi, usually contains Korean radishes, Napa cabbage, and various flavors such as ginger, garlic, pepper, and fish sauce. Drying and salting are the oldest food conservation methodology’s most well-known practices. Likewise, the most common way of making kimchi includes tenderizing the vegetables to draw out the water.
Nina says
We loved the flavor of this, and that we could eat it quickly! Didn't want to wait too long with the traditional process.