Homemade kimchi beats anything you can buy – and it's easier than you think. All you need is napa cabbage, salt, a proper chili paste, and a little patience while the fermentation does its job. Here's the classic recipe for baechu kimchi, step by step.
What you need (one large jar)
- 1 large napa cabbage, approx. 1.5 kg
- 1 dl coarse salt
- 4–5 tbsp gochugaru (Korean chili powder – do not substitute with regular chili, the taste will be different)
- 2 tbsp fish sauce
- 4 cloves garlic and a thumb of ginger, grated
- 1 tsp sugar
- 2 tbsp rice flour or rice starch (for the base of the paste)
- 1 carrot and 3 spring onions, julienned
Step 1: Salt the cabbage
Quarter the cabbage lengthwise and rub salt thoroughly between each leaf. Let stand for 1.5–2 hours, turning every half hour. The cabbage is ready when the leaves bend without breaking. Rinse thoroughly three times in cold water and drain.
Step 2: Make the chili paste
Boil 2 dl of water with the rice flour until it forms a thin porridge, then let it cool. Stir in gochugaru, fish sauce, garlic, ginger, and sugar. Fold in the carrot and spring onions. The paste should be thick enough to cling to the leaves.
Step 3: Rub and pack
Rub the paste between every single cabbage leaf – use gloves, gochugaru stings. Pack the cabbage tightly into a clean canning jar or fermentation crock, pressing down so the brine covers it. Leave a couple of centimeters of air at the top – fermentation produces gas.
Step 4: Ferment
Let the jar stand at room temperature for 1–2 days until small bubbles begin to form, then place it in the refrigerator. After about a week, the kimchi will have developed its characteristic sour depth – and it will continue to mature in the weeks to come. Carefully open the lid during the first few days to release gas.
Frequently Asked Questions
How long does homemade kimchi last? Several months in the refrigerator – it only gets sourer and deeper in flavor. Well-matured kimchi is perfect in stews and fried rice.
Can I make vegan kimchi? Yes – substitute fish sauce with soy sauce or a little extra salt and a splash of kelp stock (kombu).
Do I have to use gochugaru? Yes, for an authentic result. Gochugaru is mildly fruity and provides the correct red color without overpowering everything.
Why is the jar bubbling? That's the lactic acid bacteria at work – completely normal and a good sign.
The shortcut
No time to wait a week? We have ready-made kimchi from Korean producers ready for delivery – and if you want to know more about its history and uses, read what is kimchi?. Everything for home fermentation – gochugaru, fish sauce, and the rest – can be found at FUDI.
