This vibrant and flavorful kimchi is so EASY to make and tastes significantly better than store-bought versions. The “hardest” part of this recipe is waiting for the cabbage to wilt. Put on a K-drama while you’re at it and you’ll have delicious kimchi in no time at all!
I used to believe that making kimchi at home was impossible, much like how I felt about making Chinese dumplings. But since I’ve made plenty of dumplings in recent years, I figured—why not kimchi?
Not because I started feeling bad for asking my Korean friend’s mom for her kimchi every time I visited. Totally not.
When I finally got around to making kimchi, I was surprised to find that it was EASIER than making dumplings! Plus, it tastes so much better than store-bought kimchi.
This version is the simplified one you’d find at restaurants here in California. Instead of working with large heads of whole cabbage, we’re going to chop them down into bite-sized pieces. I prefer this method because I can eat it directly from the container as-is, and it makes the mixing process so much easier
The kimchi-making process boils down to:
That’s it.
The lengthiest part is waiting for the cabbage to pickle (2 hours), but it’s mostly inactive time. Throw on a K-drama, flip the cabbage halfway through each episode, and your cabbage will be ready before they even introduce the second love interest in the love triangle!
Alrighty, there are probably going to be lots of questions on this. So let’s tackle each one at a time.
Napa cabbage is the key element of this recipe, so I don’t recommend it. Besides, you can easily find napa cabbage even in Western grocery stores these days.
How to pick the best napa cabbage:
And don’t be afraid to pick up a larger napa cabbage if it looks good! It’s a versatile veggie that lasts a few weeks in the fridge and can be easily incorporated into your meals. You can prepare it raw in a salad, cooked in a soup, or stir-fried with garlic and this All-Purpose Stir-Fry Sauce.
Fish sauce is another key element of this recipe, so I don’t recommend it either. There are other recipes that use Korean fermented shrimp instead, but I went the fish sauce route because my sister has a shellfish allergy. Look for brands like Three Crabs, Megachef, Squid, or Red Boat from an Asian market. I highly recommend a good Asian brand over a Western one.
(I personally use either Three Crabs or Megachef.)
I’d have to give a hard “no” on this one. Korean red pepper powder is distinctly different from the random chili flakes you’d find in the spice aisle of a Western grocery store. Chinese chili powder isn’t the same either. This is another key ingredient that gives kimchi its signature flavor. Try sourcing them from your nearest Korean market or online stores like Weee!.
Yes! The carrot adds sweetness and the daikon adds earthiness, but most traditional recipes stick to napa cabbage and chives/scallions alone. If you omit both, make sure you add an equivalent weight of napa cabbage to balance out the saltiness.
Yes! Bosc pear or any other sweet pear works fine. You might need to double up if using a Bosc pear since Korean (Asian) pears are usually twice as large. They’re also shaped more like apples. You can omit the pear altogether and replace it with more Sweet Rice Porridge from the recipe.
I’ve tried it, and it did not turn out well. Sweet rice flour is made from glutinous/sticky rice, while rice flour is made from regular rice—the kind you’d eat for dinner. A popular brand would be KODA FARMS/Blue Star Mochiko.
This brand’s sweet rice flour has a much finer mill than the Thai ones like Three Ladies (which is my Holy Grail brand for rice, but not for this recipe) and will have a better mouthfeel for the final product.
You can omit the Sweet Rice Porridge from the recipe as long as you have the pears for the kimchi paste. Its purpose is to provide more volume in the kimchi paste, making it easier to mix and helping it adhere better to the cabbage leaves. Taste-wise, it imparts a subtle sweetness to the final product, but you won’t miss it if you’ve never tried it.
Any old airtight mason jar or Pyrex should do the trick. If you want to keep the kimchi from fermenting too quickly and to prevent the smell from permeating your entire fridge, I recommend getting this kimchi container (0.9 gal). I personally love fresh kimchi more than overripe ones, and since I don’t eat kimchi quickly enough, I think this investment was worth it!
For more success tips, check out the “Notes” section in the recipe card as well!
Good luck and enjoy!
I’m a foodie with a simple philosophy: why should amazing food be reserved for the weekends alone? I’m all about making every meal delicious because, let’s face it, we only have so many meals in our lifetime.
My mission? To take the stress out of cooking with easy-to-use meal plans so you can enjoy mouthwatering recipes any day of week. Join me on this tasty journey and let’s savor “more taste, less waste” in every bite!
Diane
I’ve alwaysss avoided making kimchi cause it always seem so complicated or overwhelming but MPM always make it so simple to follow! So after years of wanting to make my own Kimchi i finally did it!! It came out delicious! Im so proud of it thank you Ariel!
2 years ago
Meal Plan Maniac
So proud of you for trying it! I know the thought of it seems daunting but I’m glad you overcame it and realize it’s much easier than you thought. :)
2 years ago
I’m a foodie with a simple philosophy: why should amazing food be reserved for the weekends alone? I’m all about making every meal delicious because, let’s face it, we only have so many meals in our lifetime.
My mission? To take the stress out of cooking with easy-to-use meal plans so you can enjoy mouthwatering recipes any day of week. Join me on this tasty journey and let’s savor “more taste, less waste” in every bite!
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Diane
Oops I left a comment already but it was easy to follow and tastes great! I followed step by step using all the ingredients listed :)
2 years ago