Homemade Kimchi
Prep time
Cook time
Total time
Homemade kimchi, like other fermented foods, is a great probiotic. This dish is easy to make and can be eaten on its own, as a side dish, or included in a variety of dishes like Kimchi Fried Rice, Kimchi Ramen, Kimchi Pancakes, etc.
Recipe type: Side Dish
Cuisine: Korean
Serves: 1 quart
  • 1 head of Napa cabbage (5 lbs)
  • 1 medium carrot, peeled and julienned
  • 1 lb Mu/Korean radish (I can never find it, so I use Daikon), julienned
  • 4 scallions, cut into 1 or 2 inch pieces
  • 1 cup coarse sea salt
  • 5 cups water
  • ½ cup Gochugaru (Korean pepper flakes) *Add less if you don't like it too spicy.
  • 6 cloves garlic
  • 2 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp shrimp paste
  • 1 tsp ginger
  • 1 tsp sugar
  1. Trim the core of the Napa cabbage off. Cut your Napa cabbage into quarters lengthwise. Then cut each quarter into bite sized strips (about 2 inches).
  2. In a large bowl, salt the cabbage, making sure to massage the salt into the cabbage. You will notice that the cabbage will begin to wilt. Add water to cover cabbage and let sit in the brine for 2 hours.
  3. When the 2 hours are up, rinse the cabbage very well with fresh water. You will have to rinse the cabbage a few times, otherwise it will be too salty. Drain cabbage.
  4. In a blender, add Gochugaru, garlic, fish sauce, sesame oil, shrimp paste, ginger, sugar and blend into a paste.
  5. Squeeze away any excess water from cabbage. Into a large bowl, add cabbage, carrot, radish, scallions and paste. Combine well. If you have kitchen gloves, wear them and mix the kimchi by hand, making sure to massage the pepper paste into the veggies.
  6. Use whatever mason jars you have. I made 1 big jar and 2 smaller jars. Using your (gloved) hand, pack kimchi into jars, leaving 1 inch gap at the top. Cover loosely with lids. Don't seal it just yet because while the kimchi ferments over the next few days, it will produce gases. You don't want a kimchi explosion! If you notice air bubbles, you can press kimchi down with a spoon so that everything is covered in the brine.
  7. Let kimchi ferment for at least 5 days (if not, more). Technically you *could* eat it immediately, but you really want the kimchi to ferment for a few days to develop its flavour. After opening, place kimchi jar in fridge. This fermented goodness can keep for a long time (several months).
My Korean students originally said that Korean pear can be added, but I don't add it because I can never find any where I live.

Adjust the amount of Gochugaru (Korean red chili pepper flakes -- it's fine, almost like a coarse powder) to suit your spice tolerance. If you don't like it so spicy, add less than ½ cup of Gochugaru.
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2020/05/homemade-kimchi.html