Easy Kimchi Recipe

Kimchi is Korea’s most iconic fermented dish, typically made with napa cabbage, radish, garlic, ginger, and gochugaru (Korean red pepper flakes). But kimchi is more than a recipe—it's a ritual passed down through generations. Traditionally made in large batches and fermented in clay pots underground, kimchi has evolved from a humble side dish to a global gut-health hero.

In its simplest form, kimchi is cabbage fermented with salt and seasoned with aromatic spices and vegetables. Over time, beneficial bacteria (especially Lactobacillus) flourish in the brine, giving kimchi its signature tang and impressive probiotic profile

As a fermented food, kimchi is brimming with live cultures that support gut health. Here’s what the experts are saying:

And it’s not just your digestion that benefits. A growing body of research links regular fermented food consumption to better immunity, lower inflammation, and even improved mood.

In fact, a 2021 study published in Cell found that a diet rich in fermented foods increased microbiome diversity and decreased inflammatory markers in healthy adults.

Kimchi also contains:

Ready to bring the art of fermentation into your home? Our easy kimchi recipe is perfect for first-timers. It requires no special equipment, just a little time and patience. And the result? A spicy, crunchy jar of deliciousness that’s alive with flavour and function.

Ingredients (makes about 1 litre)

• 1 medium chinese/napa cabbage (around 1kg)

• Celtic sea salt (2% of total cabbage weight, so 1kg cabbage = 20g salt)

• 200g daikon radish, peeled and cut into matchsticks

• Water (preferably filtered)

• 1 tablespoon grated ginger

• 1 tablespoon minced garlic (about 4 cloves)

• 1 teaspoon sugar (or maple syrup for a refined-sugar-free version)

• 1–5 tablespoons Korean red pepper flakes (gochugaru), to taste

• 4 spring onions, chopped

Step-by-Step Guide to Making Kimchi

Method

1. Chop & Salt the Cabbage

Cut the cabbage lengthwise into quarters, then slice into 2-inch-wide pieces. Place it in a large bowl and sprinkle with salt, massaging it in with your hands. Add enough water to cover and place a plate or bowl on top to keep it submerged. Let it sit for 1–2 hours, tossing occasionally.

2. Rinse & Drain

After salting, rinse the cabbage thoroughly under cold water to remove excess salt. Let it drain in a colander for 15–20 minutes.

3. Make the Paste

In a separate bowl, mix the garlic, ginger, sugar (or syrup), and gochugaru into a thick paste. Adjust the chilli level to your preference—start with 1 tablespoon for mild, or go bold with up to 5.

4. Combine Everything

Add the drained cabbage, daikon radish, and spring onions to the paste and mix thoroughly. Using food-safe gloves (to protect your hands and avoid chilli burn), work the paste into the vegetables until well coated.

5. Pack & Ferment

Pack the kimchi tightly into a clean 1-litre jar or two smaller ones. Press down until the brine rises and covers the veggies. Leave at least an inch of space at the top. Seal loosely to allow gases to escape.

Let your kimchi ferment at room temperature (around 20°C) for 1–5 days. Check daily—press it down if needed and taste it. When it reaches your preferred tanginess, move it to the fridge. It will continue to ferment slowly and develop flavour over time.

💡 Use non-chlorinated water – Chlorine can interfere with the fermentation process.

💡 Avoid salt which contains 'caking agent' – It can inhibit bacterial growth.

💡 Don’t overfill – Leave headspace to prevent overflow during bubbling.

💡 Watch for bubbles – They’re a good sign! Fermentation is in action.

💡 Taste as you go – The beauty of fermentation is in adjusting to your preference.

Now that you’ve made your own homemade kimchi, it’s time to enjoy it! Here are some gut-loving ways to include it in your meals: