Homemade Kimchi

Kimchi Recipe Cover Image

Homemade Kimchi

Prep Time 2 hours 15 minutes
Fermentation Period 1 day
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine Korean


  • Large Shallow Mixing Bowl
  • Blender
  • Storage Container


  • 1 Head Korean Napa Cabbage
  • 8 Cups Waer
  • 1.25 Cups Sea Salt
  • 1 Peice Leek or Onion Thinly Sliced
  • 1 Bunch Green Onion Sliced into 2" long peices

For the Quick Seafood Stock

  • 5 Peices Dried Anchovies
  • 3 Peices Small Shelled Shrimps
  • 2 Cups Water

For the Kimchi Filling

  • 1/2 Peice Onion Diced
  • 5 Cloves Garlic
  • 1 Inch of Ginger
  • 1/2 Peice Apple Peeled and Diced
  • 1/3 Cup White Rice Cooked
  • 2/3 Cup Chili Flakes
  • 3 Tablespoons Anchovy Sauce
  • 2 Tablespoons Salted Shrimp
  • 2 Tablespoons Sugar


  • Dissolve the coarse sea salt with the water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage.
  • Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbages are well wilted.
  • Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup.
  • Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.
  • To make filling, place onion, garlic, ginger, apple, and rice in a blender. Add the reserved stock and puree until smooth. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients, mix well. Let it sit for 10 minutes so the chili flakes will absorb the moisture.
  • In a large mixing bowl, combine drained cabbages, leek(or onion), and green onion. Add 2/3 of kimchi filling first and toss everything very well. You might need to add the rest of the filling if your kimchi doesn't seem to be red enough.
  • Taste your kimchi and adjust seasoing by adding more anchovy sauce or slat. It should taste a little saltier that you would hope for. Transfer your kimchi into the storage container.
  • Pour 1/2 cup of water to the mixing bowl that you made kimchi in, swirl around to wash the filling and pour over to your kimchi.
  • Serve this kimchi on the same day you made to enjoy the fresh taste or let it sit on the room temperature for 1 day to ferment, then store in the fridge and consume within the next 1-2 month.
  • Store your kimchi in an air tight container and place 1-2 boxes of baking soda in the fridge to absorb the odor.