Before you start
Set up the first moves
Start by having fish sauce (or soy sauce for vegan), napa cabbage (about 2 lbs), cut into 2-inch pieces, and kosher salt ready, then toss cabbage with kosher salt in a large bowl.
Prep Time
45 min
Cook Time
0 min
Total Time
48 hr 45 min
Servings
16
1 quart
Difficulty
Medium
Cost
Budget
$
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Kimchi Homemade
Spicy Korean fermented napa cabbage
A bold, funky, and spicy fermented napa cabbage kimchi made from scratch. This Korean staple develops complex umami flavors over days of fermentation at room temperature.
45m
Prep Time
0m
Cook Time
2925m
Total Time
16
Servings
Medium
Difficulty
Budget $
Cost
Recipe by Sarah Chen
Reviewed by RecipePool Weeknight Dinner Desk
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
Meet the reviewing desk//
Making kimchi at home is deeply rewarding—the process is simple, and the result is a probiotic-rich condiment with layers of spicy, savory, and tangy flavor that deepens over time.
Kitchen intelligence
Kitchen notes for Kimchi Homemade
Timing read
48 hours 45 minutes, mostly prep
Plan for 45 minutes prep and 0 minutes cooking. Midway check: Massage the paste thoroughly into the cabbage, mixing in the green onions.
Flavor logic
Built around fish sauce (or soy sauce for vegan)
fish sauce (or soy sauce for vegan), napa cabbage (about 2 lbs), cut into 2-inch pieces, kosher salt, and gochugaru (korean chili flakes) carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
16 servings, 1 quart
For Korean and Side Dish, the finish should match this final cue: Ferment at room temperature for 1-5 days, burping the jar daily.
Visual checkpoints
What to look for as you cook
Reference
Finished dish reference
Kimchi Homemade should look close to this before serving: clear color contrast, distinct texture, and a ready-to-eat finish.
Cue
Prep
Prep checkpoint
Have 1 large napa cabbage (about 2 lbs), cut into 2-inch pieces, 1/4 cup kosher salt, 3 tbsp gochugaru (korean chili flakes) measured and ready before heat goes on. Toss cabbage with kosher salt in a large bowl.
Cue
Finish
Final cue
Ferment at room temperature for 1-5 days, burping the jar daily.
Ingredients
- 1 large napa cabbage (about 2 lbs), cut into 2-inch piecesMore Napa Cabbage
- 1/4 cup kosher salt
- 3 tbsp gochugaru (Korean chili flakes)
- 2 tbsp fish sauce (or soy sauce for vegan)More Fish Sauce
- 1 tbsp grated fresh gingerMore Fresh Ginger
- 4 green onions, cut into 1-inch pieces
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize fish sauce (or soy sauce for vegan)
Fish sauce (or soy sauce for vegan), napa cabbage (about 2 lbs), kosher salt, and gochugaru (korean chili flakes) carry most of the flavor. Spend attention there first.
Prep notes
Prep in recipe order
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
Fish sauce can flex
If needed, use Soy sauce or coconut aminos in place of Fish sauce. For a vegan version with slightly different umami
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Kimchi Homemade
Buy first
Check fish sauce (or soy sauce for vegan) quality
Fish sauce (or soy sauce for vegan) is the ingredient most likely to affect freshness and texture.
Package check
Match package size to the recipe
Kosher salt may come in larger containers than needed; confirm amounts before buying backups.
Cost control
16 budget-friendly servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Refrigerate for up to 6 months.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
PrecisionUtility
Helpful Pick
Thermometer
Useful tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeDepthPantry
Helpful Pick
Fish Sauce
Pantry upgrade
Why the fish sauce matters
This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.
This is one of the few ingredients here that noticeably changes the final dish.
- Builds the backbone of the sauce
- Useful well beyond this recipe
A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.
Shop fish sauce for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Blender or food processor
- Instant-read thermometer
- Chef knife
- Cutting board
Instructions
- 1
Toss cabbage with kosher salt in a large bowl. Let sit 1-2 hours, tossing halfway, until wilted. Rinse and squeeze dry.
- 2
Make the paste: combine gochugaru, fish sauce, ginger, 4 minced garlic cloves, and 1 tsp sugar.
- 3
Massage the paste thoroughly into the cabbage, mixing in the green onions.
- 4
Pack tightly into a clean jar, pressing down to submerge in liquid. Leave 1 inch of headspace.
- 5
Ferment at room temperature for 1-5 days, burping the jar daily. Taste daily until desired tanginess, then refrigerate.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
Make the paste: combine gochugaru, fish sauce, ginger, 4 minced garlic cloves, and 1 tsp sugar.
Why it matters
Mix until the sauce or seasoning looks consistent before moving on.
Watch for
Move on after this instruction is complete: make the paste: combine gochugaru, fish sauce, ginger, 4 minced garlic cloves, and 1 tsp sugar.
Finish phase
2 steps
Key move
Ferment at room temperature for 1-5 days, burping the jar daily.
Why it matters
This rest gives seasoning time to move through the food instead of staying only on the surface.
Watch for
Move on after this instruction is complete: ferment at room temperature for 1-5 days, burping the jar daily.
Doneness cues
Doneness checks for Kimchi Homemade
Look for
Fish sauce (or soy sauce for vegan) should look ready
Ferment at room temperature for 1-5 days, burping the jar daily.
Heat cue
Control heat before adjusting
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
0 minutes cook window
Use the 45 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Taste and adjust at the end
For Kimchi Homemade, prep the ingredients before cooking and use the written times as practical checkpoints.
Troubleshooting
Fixes while cooking Kimchi Homemade
Texture check
If the texture seems off
Check this step before adding heat or liquid: Massage the paste thoroughly into the cabbage, mixing in the green onions.
Timing check
Built around 0 minutes of cooking
Kimchi Homemade starts with about 45 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: Wear gloves when mixing the paste to avoid chili burns on your hands.
Leftover check
Keep leftovers useful
Serve cold or use in stir-fries, stews, and fried rice.
Scaling guide
Scaling notes for Kimchi Homemade
Half batch
Plan for about 8 servings
For Kimchi Homemade, halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 32 servings
For Kimchi Homemade, use a wider pan, larger pot, or second tray so the short ingredient list has room.
Timing changes
Prep time changes more than cook time
Cook time starts around 0 minutes; prep starts around 45 minutes.
Leftover math
1 quart
Refrigerate for up to 6 months.
Make-ahead timeline
Make-ahead notes for Kimchi Homemade
Earlier in the day
Prep what will slow you down
Start with this setup step: Toss cabbage with kosher salt in a large bowl.
Before serving
48 hours 45 minutes total planning window
Plan around 45 minutes of prep and 0 minutes of cooking so the final step lands near serving time.
Leftover plan
16 servings to manage
Refrigerate for up to 6 months.
Reheat without damage
Use gentle heat
Serve cold or use in stir-fries, stews, and fried rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Meal fit
Meal pairings for Kimchi Homemade
Meal role
Meal plan for 16
Pair this side dish with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
48 hours 45 minutes make-ahead or weekend window
Moderately involved timing for Kimchi Homemade. Add a small buffer if serving guests.
Diet fit
Vegan and Gluten-Free
Keep the sides aligned with vegan and gluten-free: vegetables, grains, sauces, or garnishes should follow the same constraint.
Occasion fit
Meal Prep
Good for meal prep when sides can be handled while the main recipe cooks.
Substitutions
Fish sauceSoy sauce or coconut aminos
For a vegan version with slightly different umami
GochugaruAleppo pepper flakes
Less authentic but similar fruity heat
Tips & Storage
Pro Tips
Wear gloves when mixing the paste to avoid chili burns on your hands.
Press the kimchi below the brine daily during fermentation to prevent mold.
Storage
Refrigerate for up to 6 months. Flavor continues to develop and becomes more sour over time.
Reheating
Serve cold or use in stir-fries, stews, and fried rice.
Cooking Notes
Editor's Note
For Kimchi Homemade, prep the ingredients before cooking and use the written times as practical checkpoints. Taste at the end for salt, acidity, and texture so the final dish feels balanced.
Nutrition Facts
Per serving (0mg) · 16 servings
Calories15
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates0g
Fat2g
Fiber390mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when it is ready?
- Taste daily—when it is tangy enough for your liking, move it to the fridge.
- My kimchi is not bubbling—is that okay?
- In cooler temperatures, fermentation is slower. Wait a few more days.
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RecipePool Weeknight Dinner Desk
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