DIY Kimchi

If you’ve ever tasted real homemade kimchi, you know there’s nothing quite like it. This iconic Korean fermented dish is tangy, spicy, garlicky, and packed with umami flavor. The good news? It’s surprisingly easy to make at home with just a handful of ingredients.

Traditional kimchi uses Napa cabbage and gochugaru (Korean red pepper flakes), which give the finished kimchi its signature color and gentle smoky heat. After a short fermentation period, the cabbage becomes complex, savory, and deeply flavorful.

fresh simple ingredients

Homemade kimchi is not only delicious but also full of beneficial probiotics from the fermentation process, making it a flavorful addition to rice bowls, noodles, grilled meats, and even sandwiches.  I love it with eggs and on my avocado toast and coconut wraps.

I love to add carrots to mine also for the beautiful color

Why Make Kimchi at Home?
Making kimchi yourself means you can customize the spice level, garlic intensity, and fermentation time to suit your taste. It’s also incredibly economical and keeps well in the refrigerator for weeks.
Once you start making it, you may find it becomes a regular staple in your kitchen.

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That ruby kimchi paste is incredibly flavorful

Tips for the Best Homemade Kimchi

• Wear gloves when mixing if you have sensitive skin—the chili flakes can sting.
• Make sure the vegetables stay submerged during fermentation to prevent spoilage.
• Use a jar with extra headspace, as fermentation creates bubbles and expansion.

The cabbage wilts down quite a bit whlle it sits in the salt

Ways to Use Kimchi
Once you have a jar in your fridge, the possibilities are endless:

• Serve alongside rice and grilled meats
• Add to fried rice or ramen
• Top avocado toast or scrambled eggs
• Mix into grain bowls

Homemade kimchi adds bold flavor to almost anything and is one of the easiest fermented foods to make in your own kitchen.

When it's this colorful, you know it's good □

DIY Kimchi


Cabbage
1 napa cabbage, core removed and shredded or cut into thin strips
1 1/2 tablespoons course sea salt


Combine in a large bowl, Rest for 2 hours then rinse, drain and squeeze out excess liquid.




Kimchi paste
1/2 small onion 
5 garlic cloves
1/2 red apple
1 tablespoon freshly grated ginger
1/4 cup gochugaru (Korean chili flakes)
1/4 cup vegetable stock
2 tablespoons coconut aminos
1 tablespoon miso (red or white)


Additional Veggies
2 scallions
1 carrot, grated or cut into matchsticks


Add the cabbage and salt to a large bowl. Gently massage the cabbage for 2 to 3 minutes, until it starts to soften. Let rest for 1-2 hours, stirring occasionally, until the cabbage is wilted and sitting in a briny liquid

In a food processor, combine all the kimchi paste ingredients

Blend until smooth

Transfer the paste to a large bowl along with the green onion and carrot

After the cabbage has rested, rinse it under cold water to wash off the salt. Drain well, then squeeze out the excess water

Add the drained cabbage to the kimchi paste and vegetables.  Mix well.  Using clean hands makes quick work of this

Transfer to a large mason jar and press it down firmly with a spatula. Leave an inch of "breathing room" at the top of each jar for the gas produced during fermentation

Close tightly with a lid. Leave the kimchi on the counter overnight, away from direct sunlight and heat.

Open the lid the next day to “burp” the kimchi and let gas escape.   Give it a taste.  It should have a mild funkiness. For a tangier taste, let it sit on the counter for 1 - 3 more days, burping twice a day**

The kimchi is ready to eat after the first fay or two, but more complex flavors will develop as it sits in your fridge.  Store in fridge up to 3 months (although I highly doubt it will last that long).