Spicy fermented perfection, our easy Korean Kimchi is one of our favourite banchan side dishes. This simplified version makes it easier than ever to make at home!
Prep time: PT15M
Total time: PT255M
Rating
5 stars (2 reviews)
Keywords
easy kimchi, fermented cabbage, homemade kimchi, kimchi, korean kimchi
Ingredients
700 g napa cabbage (1.5 lb / roughly half a medium cabbage)
2 ½ tbsp coarse sea salt
6 cups water
2 spring onion / green onion (chopped, roughly 1/2 cup)
3 tbsp Korean hot pepper flakes / gochugaru (double or triple this amount for spice lovers)
2 tbsp Korean hot pepper paste / gochujang
2 tbsp sugar
2 garlic (chopped)
3 tbsp fish sauce
Categories
Condiment
Side Dish
Snack
Cuisine
Korean
Steps
Chop 700 g napa cabbage into chunks and sprinkle with the 2 ½ tbsp coarse sea salt. Mix it through all the leaves then add your 6 cups water until the cabbage is covered and mix again. Pop a heavy plate on top to keep the cabbage underwater. Soak the cabbage for 4-6 hours until nice and soft.
For the kimchi seasoning
- Mix
- Rinse
- Coat
- Store
- Rest
Nutitrion
Serving Size: 1 serving
Calories: 349 kcal
Carbohydrates: 75 g
Protein: 17 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 25712 mg
Sugar: 42 g
Unsaturated Fat: 4 g
Reviews
Lydia Cossette on 2025-12-08 (5 stars): This is soooo good! I quadrupled the recipe all except the spices as Korean food definitely has a kick to it and I added a blob of sour cream to my bowl and it takes the edge off the heat and makes it beautifully creamy! It’s all about adjusting to your heat tolerance. The flavour is exceptional yet simple. Love this!
Stephanie Soon on 2021-04-24 (5 stars): This recipe looks simple, shall go buy all the ingredients and give it a go. Thank you 😊
