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Vegetable Sides

Easy Kimchi

2 QT
Gluten-Free Diet, Vegan Diet, Korean Cold Cuisine

Kimchi is a wonderfully delicious, healthy, and incredibly versatile Korean staple. While making kimchi might seem daunting, this recipe simplifies the process, though it does require some patience for the magic of fermentation to happen over a few days. Beyond its fantastic tangy, spicy flavor, kimchi is packed with nutrients...

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... and beneficial probiotics. It's incredibly easy to make at home, and you'll love having it on hand as a vibrant side dish with rice and protein, or adding it to elevate soups, scrambled eggs, or even create amazing fried rice!

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ChefLynn ChefLynn Cool Cook
April 15, 2025
Easy Kimchi in the mixing bowl serrounded with napa cabbage and other ingredients
  • 120 min.
  • 5 d
  • 2/5
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Ingredients:

Tools:

Directions:

1. Prepare Cabbage:

Let’s start with preparation of Easy Kimchi.

  • Peel the daikon and set it aside.
  • Cut the cabbage in half, then in quarters, and remove the core from the center.
  • Cut the quarters of cabbage into 1 ½ to 2 inch pieces and place in a large mixing bowl.

2. Salt and Soak Cabbage:

  • Sprinkle all the salt over the cabbage and massage it in well.
  • The cabbage should begin to release some liquid.
  • Cover the cabbage with distilled or filtered water and place a plate on top, making sure all the cabbage is submerged.
  • Allow the cabbage to soak in the brine for 1 – 2 hours.

3. Prepare Other Vegetables and Paste:

While the cabbage soaks prep the other vegetables.

  • Cut the daikon into planks about ⅛ to ¼ inch thick and cut the planks into sticks also about ⅛ to ¼ inch and set aside.
  • Cut the scallions into 1 to 1 ½ inch long pieces and optionally cut those in half lengthwise then set aside.
  • Grate the ginger and garlic on a microplane, fine grater, or puree using a food processor.
  • Mix together the ginger, garlic, sugar, and fish sauce to form a paste.
  • Add in the chili flakes – use as much or as little as you like – I recommend at least 1 TBSP.

4. Rinse Cabbage:

  • After the cabbage has soaked for at least 1 and up to 2 hours pour off the brine, rinse in cold water 3-4 times.
  • Drain well, and squeeze or press out any excess water.

5 Combine Ingredients:

  • In a large mixing bowl add the dressing, cabbage, daikon, and scallions.
  • Mix everything together well gently massaging the dressing into the vegetables.
  • I like to use gloves for this as the mixture may stain your hands and could burn from the chili flakes.

6. Pack Kimchi into Jars:

  • Once the vegetables are well coated in the dressing and have started to release some liquid pack it into 32 FL OZ mason jars or other large containers.
  • Be sure to really pack it in, use a clean rubber spatula to press it down.
  • Once all the kimchi is in jars, add some of the liquid from the bowl to make sure all the vegetables are submerged.

7. Cover Jars for Fermentation:

  • Cover the jars – I like to put a piece of plastic wrap and then the ring from the canning lid on so that some of the gas can escape a little more easily.
  • If you only have 1-piece lids, that is fine; you can just put the lid on.
  • Place the jars on a plate, tray, or shallow bowl to catch any liquid that may leak out as the kimchi ferments.

8. Daily Fermentation Maintenance:

  • Once a day open the jars and using a clean spoon or rubber spatula press the kimchi down to release any air bubbles and make sure everything is submerged.

9. Taste and Refrigerate:

  • On day 2 you can start tasting the kimchi to see if you like the flavor.
  • When it is to your liking you can put it in the refrigerator.
  • I like to let it ferment at room temperature for at least 5 days but often leave it for 7.

10. Enjoy Easy Kimchi:

  • You can eat it right away or give it a week or two in the fridge first.
  • The longer it sits the better it gets!
About the Author:
ChefLynnCool Cook
# 5
  • Published Recipes: 19
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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