Homemade Korean Kimchi

Gather Napa cabbage, Korean radish, garlic, ginger, Korean red pepper flakes (gochugaru), fish sauce, soy sauce, sugar, green onions, and salt.



Slice the cabbage and radish, sprinkle with salt, and let it sit for a few hours. Rinse and drain.

Kimchi Paste:

In a bowl, mix minced garlic, grated ginger, gochugaru, fish sauce, soy sauce, and sugar to form a thick paste.

Coating the Vegetables:

Coat the cabbage and radish with the kimchi paste, ensuring even distribution of flavors.

Layer the vegetables in a clean, airtight container, pressing down to remove air pockets.



Leave the container at room temperature for a day or two, then refrigerate. Fermentation will develop the distinct tangy flavor.

Check and Toss:

Check the kimchi daily, pressing it down to keep it submerged in its juices. Toss gently to promote even fermentation.


Allow the kimchi to mature in the refrigerator for about a week for optimal flavor.

Enjoy the kimchi as a side dish, in stews, or as a topping for various dishes.


Keep the kimchi in the refrigerator for an extended shelf life, and it will continue to develop its flavor over time.


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