Easy Homemade Kimchi Recipe (No Fermenter Needed)
Ingredients
- 1 small Napa cabbage (about 2 pounds)
- 2 tbsp sea salt
- 1 small carrot, shredded
- 4 green onions, chopped
- 1 1-inch piece fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp fish sauce (or soy sauce for a vegetarian version)
- 1 tsp sugar
Equipment
- 1 Food processor or grater
- 2 glass jars with airtight lids
- Gloves (optional): Helpful when mixing the chili paste.
Method
Prep the cabbage.
- Slice the cabbage into bite-size pieces and place in a large bowl. Sprinkle with salt and massage until it starts to soften. Add just enough water to cover and let sit for 1–2 hours. Drain and rinse well.
Make the paste.
- In a food processor or small bowl, combine ginger, garlic, chili flakes, fish sauce, sugar, and a few tablespoons of water to create a thick paste.
Mix everything.
- Add the drained cabbage, shredded carrot, and green onions to the bowl. Toss with the chili paste until everything is evenly coated.
Pack the jars.
- Pack the mixture tightly into jars, pressing down to remove air bubbles. Leave about 1 inch of space at the top. Loosely seal the lids.
Ferment and store.
- Leave the jars at room temperature for 2–3 days, opening once a day to release gas. When it smells pleasantly tangy, refrigerate — it’ll keep developing flavor over time.
Notes
Helpful Tips
- Gift it right: Use small glass jars with clamp lids, add a label, and include a “keep refrigerated” note.
- Tool swap: No food processor? A box grater or mandoline works fine.
- Temperature tip: The warmer your kitchen, the faster it ferments — start tasting on day two.
- Use it everywhere: Spoon it onto just about anything such as fried rice or noodles for an instant flavor upgrade.