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Korean kimchi on a black plate with chop sticks.
5 from 10 votes

Korean Kimchi

A foolproof kimchi recipe that never fails. If you like spicy fermented vegetables this is perfect for you! 

Course Salad/Side dish
Cuisine Korean
Keyword fermented food, spicy vegetables, probiotic
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: Change to adjust-> 12 servings
Calories 32 kcal


  • 2 pounds napa cabbage or green cabbage
  • 2 tbsp coarse sea salt
  • 2-3 cloves garlic
  • 1 tsp fresh ginger
  • 1 green apple
  • 3 tbsp crushed red pepper flakes As a substitute you can use sriracha or Korean chili flakes: gochugaru
  • 4 green onions
  • 1 cup matchstick carrots


  1. Wash all vegetables. Set aside a few outer leaves of the cabbage. 

  2. Cut the cabbage into small, square pieces. Think bite size. Cut the green onion into ½ inch pieces. Put onions in the fridge.

  3. Sprinkle cabbage with sea salt. Massage for 1 minute to ensure all cabbage is coated in salt. After this, allow the cabbage to wilt for 2 hours at room temperature.  

  4. In a food processor or mortar, combine apple, ginger, garlic, and chili until smooth. Save this in the fridge for later. This is your paste.

  5. After 2 hours, drain the cabbage and pat the leaves dry. This will remove the excess salt. 

  6. Use gloves. Combine paste, carrots, green onion, and cabbage until it's all well-coated.

  7. Pack the kimchi into glass jars leaving room at the top. Fold the extra leaves and press them into the top to hold down the smaller leaves. This will save you from using fermentation weights.

  8. SLOWLY add water to the jars until everything is under the brine. Make sure to leave ½ inch of breathing room at the top. Use mason jar rings and a paper towel or reCAP with an airlock to seal. 

  9. Leave out at room temperature for 2-4 days. 

  10. When finished, place sealed in fridge. It keeps for 3-5 months. 

Nutrition Facts
Korean Kimchi
Amount Per Serving
Calories 32
% Daily Value*
Sodium 1210mg53%
Potassium 280mg8%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 2665IU53%
Vitamin C 22.7mg28%
Calcium 73mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.