simple kimchi recipe
The Best simple kimchi recipe
I love making kimchi because it’s so versatile—you can eat it straight from the jar with rice, stir it into soups, or even mix it into fried eggs for breakfast. It’s the kind of dish that works for everyday meals or when you want to impress someone with something fresh and flavorful. My family loves it because it’s always there, ready to be used in different ways, and it never gets boring. The kids especially enjoy it because it’s tangy and spicy in a way that feels like a little adventure on their taste buds. And honestly, it’s one of those recipes that’s so easy you can even let the kids help with the prep—just let them wash the cabbage and mix the ingredients, and you’ll be golden. It’s that kind of simple, satisfying dish that makes cooking feel less like a chore and more like a joy.
Classic Korean Kimchi (Baechu Kimchi)
A traditional fermented cabbage dish packed with flavor, spice, and probiotics. Perfect for side dishes, stews, or as a fermented snack.
🥘Ingredients
- 1 large Napa cabbage (about 2 lbs)
- 1 tbsp salt
- 4 cloves garlic, minced
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp sugar or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger, grated
- 1 green onion, chopped
👨🍳Directions
-
1
Wash the cabbage thoroughly under cold water. Remove the outer leaves and cut it into quarters, separating the core. Rinse the core and separate the leaves. -
2
Place the cabbage leaves in a large bowl. Sprinkle salt evenly over the leaves and massage for about 10 minutes until the water starts to drain out. Rinse and repeat until the water runs clear. Drain well. -
3
In a separate bowl, mix all the kimchi paste ingredients together until well combined. -
4
Place the drained cabbage leaves in a clean plastic container. Pour the kimchi paste over the cabbage, ensuring all leaves are coated. Mix gently to distribute the paste evenly. -
5
Cover the container tightly with the lid and let it ferment at room temperature for 12-24 hours. Once the fermentation is complete, store it in the refrigerator for up to 2 weeks.
🔧Equipment
- Large mixing bowl
- Clean plastic container with lid
- Colander
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra tanginess, let the kimchi ferment longer.
- Adjust the spice level by changing the amount of gochugaru.
- Use only clean utensils and containers to avoid contamination during fermentation.
Watch Video Of How Classic Korean Kimchi (Baechu Kimchi) Works
❓ Frequently Asked Questions About Korean Kimchi (Baechu Kimchi)
What is the basic ingredient ratio for making traditional homemade kimchi?
For a classic 4-5 servings of kimchi, use approximately:
– 1.5 lbs (700g) napa cabbage, finely chopped
– ½ cup (120g) Korean red pepper flakes (gochugaru), adjusted to taste
– ¼ cup (60g) rice flour (or all-purpose flour) for binding
– 2 tbsp (30g) salt, dissolved in 1 cup (240ml) warm water
– 2 tbsp (30ml) fish sauce (or 1 tbsp soy sauce + 1 tbsp rice vinegar for a vegetarian option)
– 1 tbsp (15g) sugar (or 1 tsp salt substitute)
– 1–2 cloves garlic, minced
– 1 tbsp (15ml) fresh ginger, grated
– 1 tbsp (15ml) sesame oil (optional, for extra flavor)
– 1 tbsp (15ml) toasted sesame seeds (for garnish)
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How long does it take to make kimchi, and what’s the fermentation process?
Homemade kimchi typically takes 2–3 days for full fermentation, but you can start tasting it after 12–24 hours. The process involves:
1. Prep (10–15 min): Soak cabbage in salted water for 15–30 min, then drain and chop.
2. Mixing (5 min): Combine cabbage with gochugaru, garlic, ginger, fish sauce, sugar, and rice flour until well coated.
3. Pressing (1–2 hours): Pack into a jar, pressing down to remove air bubbles, then seal with a tight lid.
4. Fermenting (2–3 days): Leave at room temp (68–75°F/20–24°C) for 12–24 hours, then refrigerate to slow fermentation. Taste after 2 days—it should be tangy but not overly sour.
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Can I use store-bought kimchi as a shortcut, and how does it differ?
Yes, you can use store-bought kimchi as a base, but homemade kimchi has a fresher, more vibrant flavor and texture. Key differences:
– Store-bought kimchi often contains preservatives (like sodium nitrate) and may lack the crispness of fresh kimchi.
– Homemade kimchi ferments naturally, developing deeper umami and probiotic benefits.
– If using store-bought, reduce gochugaru by ½ and add extra garlic/ginger for freshness.
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What if my kimchi isn’t fermenting properly—how do I fix it?
If your kimchi isn’t fermenting well, try these fixes:
– Too sour? It may have fermented too long. Reseal and refrigerate to slow fermentation.
– Too bland? Add ½ tsp extra gochugaru or 1 tbsp rice vinegar to the mix.
– Moldy? Discard the kimchi and start fresh—mold indicates contamination.
– Weak flavor? Ensure you used fresh gochugaru and enough salt/acid (fish sauce or vinegar).
– Air pockets? Press the cabbage tightly when packing to prevent gas buildup.
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Can I make kimchi without fish sauce, and what’s a good substitute?
Absolutely! Use these vegetarian-friendly substitutes:
– 1 tbsp soy sauce + 1 tbsp rice vinegar (for saltiness and acidity)
– 1 tbsp miso paste + ½ tsp sugar (adds umami)
– 1 tbsp nutritional yeast + ½ tsp garlic powder (for a plant-based “fishy” depth)
– 1 tbsp lemon juice + ½ tsp salt (for tang, but less complex flavor)
For best results, reduce gochugaru slightly (½ cup) and add extra garlic/ginger to compensate.
