How to Make Authentic Korean Kimchi at Home – Easy Kimchi Recipe

Want to know how to make kimchi at home? This easy Korean kimchi recipe shows you how to make authentic homemade kimchi using Napa cabbage, Korean chilli powder, garlic, ginger and other traditional ingredients.

This vegan and gluten-free kimchi recipe creates a spicy, savoury and naturally sour Korean side dish that gets better as it ferments. I'll show you how to brine the cabbage, make the kimchi paste, combine the ingredients and ferment your kimchi at home.

If you've never made kimchi before, don't worry. The process is simple once you understand the important steps—especially how to salt the cabbage and control fermentation.

Ingredients for Authentic Korean Kimchi

For one head of Napa cabbage (approximately 2kg), you'll need:

Water :900ml

Note: Calculate ingredient quantities as percentages based on your 2kg cabbage weight.

How to Make Kimchi at Home: Step-by-Step Instructions

Step 1: Brine the Cabbage

Brining is the most important step for creating delicious, authentic kimchi. Cut your cabbage into bite-sized pieces. Toss with salt (2% of total cabbage weight) and massage gently. Let rest for 2 hours, turning once or twice. The cabbage is ready when the white parts bend easily. Rinse thoroughly with cold water and drain well, squeezing out excess moisture to preserve flavor.

Step 2: Prepare the Stock and Porridge

The stock and porridge add depth of flavor and act as a binding agent. Combine dried shiitake mushroom (10g), dried kelp (10g), and water (900ml) in a pot. Bring to a boil, then remove the kelp and continue boiling for 5 minutes. Set the mushroom aside for the paste and allow the stock to cool.

For the rice porridge, mix rice flour (20g) with water and stir into the cooled stock. Cook until thickened, then cool completely.

Step 3: Make the Kimchi Paste

Mix the cooled rice porridge with garlic (5%), ginger (2%), and chilli powder (3%) to create your kimchi paste base.

Step 4: Combine Ingredients

Add sliced radish (15%), sliced onion (10%), and garlic chives (3%) to your paste. Gently fold in the drained cabbage until evenly coated.

Step 5: Ferment Your Kimchi

Pack the mixture tightly into a clean glass container, leaving space at the top. Ferment at room temperature for 1–2 days (2 days in winter, 1 day in summer). This rapid pH drop encourages beneficial bacteria growth and keeps your kimchi safe. Once it reaches your preferred tanginess, transfer to the refrigerator.

Quick Alternative: Ready-Made Kimchi Paste

Short on time? Try our authentic Kimchi Paste, made with the same premium ingredients we use for our own kimchi. You can prepare delicious homemade kimchi in just 15 minutes.