DIY Kimchi: A Step-by-Step Recipe Guide

kimchi on the table

Kimchi is a staple in Korean cuisine and is loved for its tangy, spicy, and savory flavor. It is a fermented vegetable dish that is traditionally made with Napa cabbage but can also be made with other vegetables like radish, scallions, and cucumber. Today, we’re going to share a recipe for making DIY kimchi at home so you can enjoy this delicious dish anytime you want!

Raddish and Green Onions and Other vegetable for Kimchi red insert
Raddish and Green Onions and Other vegetable for Kimchi red insert


  • 1 head Napa cabbage, cored and cut into bite-sized pieces
  • 1/4 cup sea salt
  • 6 cups cold water
  • 1/2 cup Korean chili powder
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger
  • 1/4 cup minced onion
  • 2 scallions, thinly sliced

DIY Kimchi Instructions:

  • In a large bowl, combine the cabbage and sea salt. Toss to coat the cabbage evenly. Let the cabbage sit for about 2 hours, or until it becomes limp and releases some of its liquid.
  • Rinse the cabbage thoroughly in cold water to remove any excess salt. Drain and squeeze out as much water as possible.
  • In a separate bowl, mix together the chili powder, fish sauce, sugar, garlic, ginger, onion, and scallions.
  • Add the cabbage to the bowl with the seasoning mixture, and toss to coat the cabbage evenly.
  • Pack the cabbage mixture into a clean glass jar or crock, pressing down firmly to remove any air bubbles. The cabbage should be completely submerged in the liquid that it has released.
  • Cover the jar or crock with a clean kitchen towel or cheesecloth, and secure with a rubber band. Let the kimchi ferment at room temperature for 2-5 days, depending on your desired level of fermentation.
  • Taste the kimchi, and when it reaches your desired level of fermentation, transfer it to the refrigerator. It will continue to ferment slowly in the refrigerator, and will keep for several months.

DIY Kimchi Tips:

  • Always use fresh, high-quality ingredients. The quality of your kimchi will depend on the quality of the ingredients you use.
  • Make sure to use clean utensils and containers to avoid contamination.
  • You can adjust the amount of chili powder to taste, for a milder or spicier kimchi.
  • Fermentation time will depend on the temperature, humidity, and your personal preference. Check the kimchi every day and taste it.
  • Once in the fridge, the kimchi can last several months, but make sure to check it regularly and discard if it has an off odor or taste.
  • Kimchi can also be made with other vegetables like radish, scallions, and cucumber.
  • You can also add seafood like oysters or shrimp to the kimchi for extra flavor.
  • Be careful when handling chili powder, as it can be very spicy and can irritate your skin or eyes. Wear gloves or wash your hands thoroughly after handling it.
  • The fermentation process will produce a strong smell, so it’s best to make kimchi in a well-ventilated area or in a container with a lid to avoid unwanted smells.
  • To ensure that your kimchi ferments evenly, it is best to mix it well every day.
  • If you prefer sweeter kimchi, you can increase the amount of sugar used.
  • You can also add vegetables like carrots, daikon radish, or even fruits like pear or apple to add sweetness and texture to your kimchi.
Kimchi  half cut plated


Making kimchi at home is a fun and rewarding experience. Not only do you get to enjoy the delicious taste and unique flavor of this traditional Korean dish, but you also get to control the level of fermentation and adjust the ingredients to your personal taste. Whether you’re serving it as a side dish, using it as an ingredient in a stew or fried rice, or simply enjoying it straight from the jar, kimchi is a versatile and delicious addition to any meal. So why not give this recipe a try and see for yourself how easy and delicious it is to make your own kimchi at home!


This is Doing Typical DIY Kimchi Process shown on Youtube:

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