kimchi recipe ingredients

Kimchi Recipe

This kimchi recipe is a traditional Korean fermented vegetable dish known for its bold, spicy, and tangy flavor. Whether you’re looking for an easy kimchi recipe, vegan kimchi recipe, or a traditional kimchi recipe made with gochugaru and fresh vegetables, this method is beginner-friendly and requires no cooking. Kimchi can be enjoyed as a side dish, added to fried rice, or used in soups and stir-fries. This homemade version is naturally vegetarian, healthy, and customizable to suit different spice levels.

kimchi recipe
kimchi recipe

Ingredients

  • 1 large Chinese (Napa) cabbage, washed and cut into bite-sized pieces
  • 50 g fine sea salt
  • 4–6 garlic cloves, peeled
  • 20 g fresh ginger, peeled
  • 20 g gochugaru (Korean chili flakes)
  • 1 medium mooli (Korean radish), cut into thin strips
  • 5 spring onions, sliced
  • 1 carrot, cut into thin strips
  • Filtered water (for soaking)

How to Make Kimchi (Step by Step)

  1. Place the cabbage in a large bowl and sprinkle salt between layers. Leave for 2–3 hours until softened and released water.
  2. Rinse the cabbage with cold filtered water, soak for 10 minutes, then drain well.
  3. Grind garlic, ginger, and gochugaru into a paste using a blender or mortar and pestle.
  4. Add radish, spring onions, and carrot to the cabbage.
  5. Wearing gloves, massage the chili paste thoroughly into the vegetables.
  6. Transfer the mixture into a clean jar, leaving a little space at the top.
  7. Seal and leave at room temperature for 2–3 days to ferment.
  8. Once it reaches your preferred sourness, store in the refrigerator to slow fermentation.
kimchi recipe step by step
kimchi recipe step by step

Preparation Details

Prep Time: 30 minutes
Fermentation Time: 2–3 days
Cook Time: No cooking required
Total Time: Approximately 2–3 days
Yield: About 1 litre kimchi

Tips for the Best Kimchi Recipe

  • Use filtered water to avoid chlorine interfering with fermentation.
  • Gochugaru provides authentic flavor, but chili flakes and paprika can be used as substitutes.
  • Fermentation time depends on temperature — warmer environments ferment faster.
  • The flavor improves over time, making this fresh kimchi recipe even better after a few days in the fridge.