Kimchi
A step-by-step kimchi recipe that guides you through salting, seasoning, fermenting, and storing for perfectly tangy, spicy, traditional Korean kimchi at home.
Updated : 29 December, 2025
Easy
More than 1 hour.
Ingredients
700 grams
Chinese cabbage
50 grams
Sea salt
4 clove
Garlic
20 grams
Ginger
20 grams
Chilli flakes
150 grams
Daikon
5
Green onion
100 grams
Carrot
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Thoroughly wash all equipment in warm soapy water, rinse under very hot water and leave everything to air dry.
Step 2
Place the cabbage in a clean mixing bowl and separate the leaves with your fingers. Layer the cabbage in the bowl, sprinkling a little salt between each layer. Cover the bowl with a plate and let it stand for 2-3 hours. The cabbage will soften, shrink by about a third, and release enough liquid to pool at the bottom.
Step 3
Tip the salted cabbage into a clean colander to drain, then return it to the bowl. Pour over cold filtered water, swirl the cabbage to rinse lightly, and leave it to soak for 10 minutes. Drain again and return the cabbage to the bowl; it should taste mildly salty.
Step 4
Use a blender or pestle and mortar to grind the garlic, ginger and chilli flakes into a paste. Add the mooli, spring onion and carrot to the cabbage, then add the chilli paste. Wearing disposable or brand-new clean rubber gloves, thoroughly massage the paste into the vegetables - using hands is far more effective than using a spoon.
Step 5
Transfer the seasoned cabbage mixture into the clean jar, filling it to just below the top. Do not pack it too tightly, but avoid leaving excessive air around the vegetables. Secure the lid firmly.
Step 6
Store the jar in a cool, dark place at room temperature (around 18-20C) for 2-3 days. Warmer rooms will speed up fermentation. Taste the kimchi - once it’s spicy, sour, slightly cheesy and full of umami, transfer it to the fridge to slow fermentation.
Step 7
In warm conditions you may notice small bubbles forming; this is normal and indicates lactic acid production. Even in the fridge you may need to open the jar occasionally (“burp” it) to release built-up gas.
Step 8
You can start eating the kimchi immediately, though its flavour deepens the longer it ferments. If you open the jar frequently, you may introduce other bacteria, so it’s best eaten within 1-2 weeks.
Author note
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