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Top-down view of kimchi recipe in glass jar
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Kimchi Recipe

Making your own kimchi is easier than you think! This step-by-step kimchi recipe is delicious, customizable, and packed with probiotics.
Prep Time2 hours
Total Time2 hours
Course: Condiment, Side Dish
Cuisine: korean
Keyword: homemade kimchi, homemade kimchi recipe, kimchi recipe
Servings: 6 servings
Calories: 174kcal
Author: Alyssa

Ingredients

For the cabbage:

  • 1 napa cabbage around 2.5lb.
  • ¼ cup kosher salt
  • 3-4 cups water filtered or distilled (or as much as needed to cover the cabbage)
  • ½ cup shredded leeks
  • 64 ounces carrots peeled and cut into matchsticks

For the seasoning sauce:

  • 6 garlic cloves finely chopped
  • 1 ½ teaspoon fresh ginger finely grated
  • 1 teaspoon plum sauce
  • 3-4 tablespoons Korean chili
  • 2 tablespoons fish sauce
  • ½ teaspoon shrimp paste

Instructions

  • Prepare the cabbage: cut the cabbage in half lengthwise, then into quarters starting from the stem.
  • Cut each quarter crosswise into 1 ½-inch wide strips.
  • Place the cabbage into a large bowl, adding salt between the layers of the cabbage. Use more salt closer to the stems, where the leaves are thicker.
  • Add enough water to cover the cabbage, and let the cabbage rest for 2 hours. Stir and turn the cabbage every 30 minutes so they get well-salted.
  • After 2 hours rinse the cabbage under cold water. Set the cabbage in a colander to drain well.
  • Prepare the seasoning sauce; combine garlic, ginger, plum sauce, Korean chili, fish sauce, and shrimp paste in a large bowl.
  • Gently squeeze water from the cabbage and add it to the bowl with the seasoning sauce.
  • Add leeks and carrots as well. Mix all by hand, wearing disposable gloves.
  • Transfer the kimchi to an airtight container or jar. Press the kimchi so it is well-packed.
  • Allow the kimchi to ferment for a few days before serving, or serve it just chilled.

Notes

  • Use distilled or filtered water, because the water with chlorine may inhibit fermentation.
  •  Use iodine-free salt, which will not interfere with fermentation. Kosher salt, Himalayan salt, or sea salt are great options.
  • You can cut the cabbage into 1 ½-inch wide strips or just cut the cabbage into quarters.

Nutrition

Calories: 174kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 5501mg | Potassium: 1451mg | Fiber: 12g | Sugar: 17g | Vitamin A: 52306IU | Vitamin C: 60mg | Calcium: 249mg | Iron: 2mg