Learn how to make kimchi at home with this easy, step-by-step recipe. Get tips for fermenting, storing, and customizing Korea’s most iconic side dish.
Wondering what to serve with kimchi? We’ve got that covered too!
When I First Discovered Kimchi
Before moving to Seoul in 2007 I had never tasted Korean cuisine.
Ok, that’s not entirely true. The week before I left a friend took me out to one of those all-you-can-eat Korean BBQ spots on Yonge Street in Toronto where the food quality leaves something to be desired. I stared down at a wee bowl of kimchi, sniffed it’s funky perfume and my eyes crossed.
Fast forward 12 months and I’d lived and breathed that kimchi life.
In cosmopolitan Seoul, locals love for Kimchi became obvious when I was served the fermented, fishy cabbage at a fine dining Italian restaurant.
In my free time I explored the peninsula which allowed me to experience a variety of regional takes on the iconic staple while skipping down to Suwon, taking the bullet train to Busan and flying to the volcanic isle of Jeju.
Homemade Kimchi
When I found out that my cousin Chris and his girlfriend Kat regularly make their own kimchi at home I asked to tag along so I could document the process and replicate it at home.
Fermented foods often overwhelm the average home cook. The notion of having a living thing bubbling and squeaking in your fridge can feel daunting if you can’t even manage to keep a few succulents alive on your windowsill.
In recent years food writers and dieticians have been raving about the healthful benefits of fermented foods (they do wonders for your gut flora) so having a stock of kimchi in your fridge is a great way to ensure you’re getting your daily dose.
There are a myriad of ways to prepare kimchi at home.
In Korea you’ll find locals raving for their grandmother’s recipe (a point of pride), which is typically prepared in the Fall each and enjoyed as an annual family affair (similar to how Italians get together to can marinara each season).
Some families prefer a salty and seafood-strong kimchi (adding a lot of fish sauce or even raw squid) while other enjoy a sweeter variety featuring diced apples and pear. Some enjoy their kimchi crunchy (best enjoyed during the first few months) while other love a funky 12 month aged version which arrives on the plate silky soft.
You May Also Enjoy These Fermentation Recipes…
- To Make Fermented Garlic
- How To Make Fermented Jalapeno Peppers
- How To Make Fermented Carrots
- How To Make Fermented Onions
- How To Make Fermented Honey
History of Kimchi
Kimchi’s roots trace back to early Korean food preservation techniques.
Before refrigeration, people needed ways to store vegetables through harsh winters. The earliest versions of kimchi were simple salted vegetables, mostly radishes, preserved in brine. This early practice is mentioned in Three Kingdoms era records (1st century BCE – 7th century CE).
Over time, Koreans began fermenting vegetables to store them even longer and enhance flavour. Salt not only preserved vegetables but also allowed lacto-fermentation, which produced tangy, complex flavours. Ingredients like garlic, ginger, sesame seeds, and fermented fish were gradually introduced.
Chili peppers arrived in Korea in the 1500s, likely via Portuguese traders during the Columbian Exchange. Koreans adopted them quickly because chilies helped with preservation and added heat. This led to gochugaru (Korean chili flakes), a defining ingredient of modern kimchi.
Baechu (napa cabbage) became widely cultivated in the 18th century; this allowed kimchi to evolve from radish-based to cabbage-based. Regional variations also developed: Jeolla: seafood-rich kimchi, Gyeongsang: saltier kimchi, and Hamgyong (North): lighter, less spicy kimchi.
UNESCO added Kimjang, the communal practice of making and sharing kimchi, to the Intangible Cultural Heritage list in 2013, recognizing its cultural significance.
Today, the dish has gained global recognition as a health food, praised for its low fat and calorie composition, probiotics and vitamins.
In the Kimchi recipe below I’ve used the brining method, which requires chopping napa cabbage and letting it rest in a salt water bath. You can also take a more traditional approach by working with intact cabbage leaves that are individually fondled with prepared kimchi flavouring.
Homemade Kimchi
Equipment
- French knife
- measuring cups
- measuring spoons
- Large Mixing Bowl
- Wooden spoon
Ingredients
- 1 Napa Cabbage finely chopped
- 1/2 cup Kosher Salt
- 2 Small Daikon cut into small dice
- 2 Gala Apples grated
- 1/3 cup Fish Sauce
- 6 Scallions chopped
- 2 tbsp Fresh Ginger minced
- 4 cloves Garlic minced
- 1/2 cup Gochugaru
- 1 tbsp Red Pepper Flakes
- 1 tsp Roasted Sesame Seeds
Instructions
- Quarter the cabbage. Chop into one inch pieces then place into a large bowl. Sprinkle 1/2 cup of salt onto cabbage and massage so the salt is mixed throughout the bowl. Top with cold water and let the brine rest overnight.
- The following day strain the cabbage and rinse with cold water.
- Add daikon, gala apples and green onions to cabbage bowl.
- Blend fish sauce, ginger, garlic, gochugaru and red pepper flakes. Pour into cabbage bowl and with a large spoon mix the contents until fully incorporated.
- Scoop kimchi into latch jars and use the back of your spoon (or a measuring cup) to push the cabbage into the jar so it is compact. Ensure that the brine covers the kimchi otherwise the top will go bad and mouldy. In order to weigh down your kimchi you can use sterilized weights, extra cabbage leaves, or fermentation rocks.
- For the first 3-5 days store your kimchi bottles at room temperature. Each morning open up each jar to ensure the build up of gas escapes (you don't want an explosion of glass on your hands).
- Kimchi is typically properly fermented and ready to enjoy 5-7 days. After fermentation is complete store in your fridge.
- Sprinkle with roasted sesame seeds and enjoy with rice, noodles and grilled meats.
Nutrition
What To Serve With Kimchi?
Kimchi is incredibly versatile, so what you serve with it depends on whether you want to keep things traditional or enjoy the healthy dish as a snack or even topped on nachos.
- Korean BBQ (bulgogi, galbi, samgyeopsal): Kimchi cuts through the richness of grilled meats perfectly.
- Bibimbap: Adds brightness and texture on top of the rice, veggies, and egg.
- Korean Fried Chicken: The spicy, tangy crunch offsets the fried coating beautifully.
- Korean Soups & Stews): Kimchi-jjigae, sundubu-jjigae, dakdoritang or Gukbap all pair naturally with kimchi.
- Kimchi + Steamed Rice: The simplest and one of the most typical pairings.
- Eggs: Enjoy omelete, fried eggs or Korean baked eggs as a classic breakfast pairing.
- Korean Pancakes (pajeon, kimchi jeon): Crispy, savoury, and even better with kimchi on the side.
- Dumplings (mandu or gyoza): Kimchi adds contrast to the savoury filling.
- Spicy Chicken Cheese Tteokbokki: this popular comfort food is best served with a small dish of kimchi to cut through the fatty cheese.
- Braised Korean Potatoes: Gamja Jorim are savoury taters that pair nicely with the sourness of kimchi.
- Sangchu Geotjeori: Serve this classic Korean lettuce salad with kimichi and other banchan at a meat-lovers barbecue.
- Korean Fried Tofu: serve this crispy vegan tofu appetizer with kimchi and other fermented banchan.
- Gochujang Pulled Pork: serve this tender meat with rice and kimchi.
- Kimchi Cocktail: in this Soju cocktail Kimchi and it’s brine are the star ingredient!
- Burgers: Use it like a crunchy, spicy topping instead of pickles.
- Tacos or Nachos: Works especially well with pork, beef, or ssamjang chicken.
- Grain Bowls: Add kimchi to quinoa, farro, or rice bowls for instant flavour.
