Homemade Kimchi Recipe – Makes around 1 Litre


  • 1 medium head Chinese cabbage
  • 1/4 cup Himalayan or Celtic sea salt
  • 1/2 cup water
  • 5 to 6 finely chopped garlic cloves
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon coconut sugar/ any sugar
  • 2 to 3 tablespoons seafood flavor like fish sauce (or use more water to make this a vegan kimchi)
  • 1 to 5 tablespoons Korean red pepper flakes (depending on how spicy you like it)
  • 230grams Korean radish or daikon radish, peeled and cut finely
  • 4 scallions, trimmed and cut finely


  1. Slice the cabbage lengthwise into quarters and remove the cores. Then slice into fine strips.
  2. Add your salt to the cabbage in a large bowl. Use your hands to massage the salt into the cabbage until it starts to become soft and give off water. This might take several minutes.
  3. Let the cabbage stand for 1 to 2 hours, then rinse it under water for several minutes. Combine the garlic, ginger, sugar and fish sauce (or water) in a small bowl. Mix to form a smooth paste, then add it to the bowl with cabbage.
  4. Add the chopped radish, scallions and seasoning paste. Then massage all the ingredients together using your hands until they are coated. Pack the mixture into a large glass jar and press down on it until the brine rises to cover the vegetables.
  5. Make sure to leave at least 1–2 inches of space and air at the top of the jar (important for fermentation). Tightly close the lid and keep the jar standing at room temperature for 1 to 5 days.
  6. Check your homemade kimchi once a day, pressing down on the vegetables if need be to keep them submerged under the liquid brine. Taste it after several days to see how if it has become sour enough to your liking. If not, let it continue for several more days before storing in the refrigerator sealed for up to 3 months.

Here are some other delicious kimchi recipes to try: