Korean Kimchi Recipe (Small Batch)

Korean Kimchi is one of the most iconic and flavorful dishes in Korean cuisine, loved worldwide for its bold, spicy, and tangy taste. This traditional fermented side dish combines crunchy Napa cabbage with a rich, savory, and slightly sweet spicy paste that awakens your taste buds with every bite. Whether served alongside a meal or enjoyed on its own, homemade kimchi delivers incredible depth of flavor and satisfying texture that’s both comforting and invigorating. This recipe is easy to follow and yields delicious kimchi bursting with authentic Korean flavors — perfect for anyone wanting to bring a taste of Korea into their kitchen.

Korean Kimchi Recipe

Rest time: 3 hours 20 minutes
Prep time: 45 minutes
Cook time: 5 minutes

For the Napa Cabbage:
3 pounds Napa cabbage
3 tablespoons coarse sea salt

For the rice paste:
3/4 cup water
3 tablespoons sweet rice flour

For the spicy paste:
6 garlic cloves, pureed
1/2 teaspoon ginger, peeled, pureed
1/2 apple, chopped and pureed
1/4 onion, chopped and pureed
2 tablespoons sand lance fish sauce
2 tablespoons anchovy fish sauce
1 tablespoon salted shrimp (saeu-jeot)
2 tablespoons Korean plum extract syrup (maesil chung)
2 stalks scallions, cut into 2-inch pieces
1 1/2 cups Korean radish, cut into matchstick pieces
1 cup carrot, cut into matchstick pieces
1/2 cup Korean red pepper flakes (gochugaru)

Korean Kimchi Instructions

1. Brine the Napa cabbage:

• Cut the Napa cabbage into bite-sized pieces.
• Rinse the cabbage under running water and drain.
• Layer the cabbage in a large mixing bowl. Sprinkle coarse sea salt over each layer and mix with your hands. Repeat until all cabbage and salt are combined.
• Toss and turn the cabbage every 30 minutes. Brine for about 3 hours until the white parts become soft and flexible.
• Rinse the cabbage thoroughly about 3 times until all surface salt is removed. Drain well to remove excess water.

2. Make the rice paste:

• In a saucepan over low heat, combine water and sweet rice flour. Stir constantly until the mixture becomes sticky and pasty, about 5 minutes.
• Remove from heat and let it cool to room temperature, about 20 minutes.

3. Prepare the spice and seasoning paste:

• In a food processor, blend garlic, ginger, chopped apple, chopped onion, sand lance fish sauce, anchovy fish sauce, salted shrimp, and plum extract syrup until smooth.

4. Prepare other vegetables:

• Cut scallions into 2-inch pieces.
• Cut Korean radish into matchstick pieces.
• Cut carrot into matchstick pieces.

5. Make the spicy paste mixture:

• In a large mixing bowl, combine the rice paste, spice and seasoning paste, and Korean chili flakes. Whisk well.
• Add the scallions, Korean radish, and carrot. Mix thoroughly.

6. Combine cabbage and spicy paste:

• In another large bowl, layer Napa cabbage and the spicy paste. Mix everything together using your hands, repeating until all cabbage and paste are combined.

7. Ferment the kimchi:

• Transfer the kimchi to an airtight container.
• Ferment in the refrigerator for 5 to 7 days. For tangier kimchi, ferment at room temperature for the first 2 days, then move to the refrigerator for the remaining days.

Tips & notes

• Salt the cabbage thoroughly: Proper salting softens the cabbage and helps draw out excess moisture, which is essential for good fermentation.
• Rinse well after brining: Removing excess salt prevents the kimchi from becoming too salty while preserving its crunch.
• Cool the rice paste completely: Mixing the paste while it’s warm can damage the texture of the vegetables.
• Use fresh ingredients: Fresh garlic, ginger, and vegetables ensure vibrant flavor and better fermentation.
• Adjust fermentation time: Ferment at room temperature for 1-2 days for tangier kimchi, then refrigerate to slow fermentation and extend shelf life.
• Store kimchi in airtight containers: This prevents odors from spreading and maintains freshness up to several weeks.
• Wear gloves when mixing: The chili paste can be spicy and irritate your skin.