Simple Kimchi Recipe for Beginners Who Have Never Fermented

What Makes Kimchi Different from Sauerkraut

While both kimchi and sauerkraut are fermented cabbage, the similarities end there. Kimchi uses napa cabbage instead of green cabbage, incorporates a paste made from chili flakes, garlic, ginger, and often fish sauce or shrimp paste, and ferments for a shorter time at a lower temperature. The result is a spicy, pungent, deeply savory food that is central to Korean cuisine and has become a global favorite.

A Simplified Approach for Beginners

Traditional kimchi recipes can be intimidating with their long ingredient lists and multi-step processes. This simplified version keeps the authentic spirit while making the process accessible for first-timers. We skip the fish sauce entirely, making this version naturally vegetarian, and use readily available ingredients you can find at any grocery store. The result is still genuinely delicious and packed with probiotics.

Preparing and Salting the Napa Cabbage

Cut a head of napa cabbage lengthwise into quarters, then chop it into roughly two-inch pieces. Place the pieces in a large bowl, sprinkle generously with salt, and toss to distribute evenly. Let the salted cabbage sit for one to two hours, tossing occasionally. The salt draws out a surprising amount of water, which wilts the cabbage and makes it pliable enough to pack tightly into jars.

Making the Kimchi Paste

While the cabbage is salting, prepare the paste that gives kimchi its characteristic flavor. Blend or mix together Korean red pepper flakes called gochugaru, minced garlic, grated fresh ginger, a tablespoon of sugar, and a splash of soy sauce. If you cannot find gochugaru, regular red pepper flakes work as a substitute, though the flavor will be slightly different. The paste should be thick and fragrant.

Combining and Packing

Rinse the salted cabbage briefly under cold water and squeeze out as much moisture as possible. Toss the cabbage with the kimchi paste, along with thinly sliced scallions and matchstick-cut carrots or daikon radish. Mix everything thoroughly with your hands, making sure each piece of cabbage is coated. Pack the mixture tightly into clean jars, pressing down to eliminate air pockets and bring the liquid level above the vegetables.

Fermenting and Storing Your Kimchi

Leave the packed jars at room temperature for one to three days, pressing the kimchi down daily to keep it submerged. You will see bubbles forming as fermentation begins. Taste it each day. After one day it will be fresh and lightly tangy. After two to three days it develops a more complex sour and spicy flavor. Transfer to the refrigerator when it reaches your preferred taste. Kimchi continues to slowly ferment in the fridge and develops deeper flavors over weeks and months.