Homemade kimchee brings vibrant, bold Korean flavors right to your kitchen! This easy recipe transforms into something special after a few days of fermenting. And it only gets better the longer it rests in the fridge.

Chopsticks picking up some kimchee on a plate.

Kimchee has always been a staple in Korean cuisine. When we visited Seoul back in 1990, it was on every menu, adding its distinct flavor to all kinds of dishes. Fast forward 20 years, and it’s incredible to see how popular it’s become, especially here in the States. It’s fun to watch this once-local favorite find its way into kitchens everywhere.

Here is Why This Homemade Kimchi Recipe Works

Authentic Korean flavor: Made with traditional ingredients like napa cabbage, daikon, and gochugaru, this kimchee gives you that classic taste without the takeout.

Easy, hands-off fermenting: No fancy equipment here. Just a glass jar, some patience, and you’re set for a flavor-packed batch of kimchee.

Customizable spice level: Love it mild? Add less gochugaru. Craving more heat? Pile it on and let the spice shine!

Flavor that keeps on giving: This kimchee gets better over time in the fridge, so you’ll have a delicious, ever-evolving side dish ready whenever you need it.

The Ingredients

Produce: Napa cabbage, daikon radish, scallions, fresh ginger, garlic cloves
Pantry Seasonings: Korean sea salt, Korean red pepper powder (gochugaru), sugar
Condiments: Fish sauce
Other: Dried shaved bonito

Kimchee and fried rice on a dinner plate next to a pot of tea.

Kimchee or Kimchi? The Story Behind the Spelling

If you’ve seen this dish written as kimchi, kimchee, or even gimchi, you’re not alone! The variations come down to differences in how Korean words are represented in the Latin alphabet.

In South Korea, kimchi is the most commonly accepted spelling, and you’ll often see this version on packaging and in recipes. However, kimchee is also widely used and has become popular in English-speaking countries.

Both spellings refer to the same beloved Korean dish of fermented vegetables. So, whether you call it kimchi or kimchee, you’re still talking about that iconic blend of spicy, tangy, and savory flavors!

Kimchi Variations

Spicy Ginger Kimchi: Add 2 tablespoons of finely grated fresh ginger and a pinch of ground white pepper.

Garlic Chive Kimchi: Stir in ¼ cup of finely chopped fresh chives and some extra garlic cloves.

Tips for Success

Use the right salt. Korean sea salt is what you need for kimchee as it doesn’t dissolve too quickly, allowing for an even brine without over-salting.
Gochugaru is the key to authentic heat, but feel free to add more or less depending on your spice preference.
After brining, rinse the cabbage thoroughly to remove excess salt, ensuring the flavors balance without being overly salty.
When transferring to a jar, press the kimchee down firmly to remove air pockets, which helps it ferment evenly.
Open the lid every few days during fermentation to release any built-up gases and avoid too much pressure.
Kimchee flavor develops over time, so taste it periodically until you reach your preferred level of tanginess.

A jar of kimchi next to a plate with chopsticks.

Storage

Fridge: To store leftover kimchi, transfer it to an airtight glass container and keep it in the refrigerator. A mason jar makes a great kimchi container.

Homemade kimchi continues to ferment, even in the fridge, so if you prefer a milder flavor, try to consume it within a month. For a more intense, tangy flavor, it can be stored for several months.

Freezer: If you want to freeze kimchee, it can be frozen for up to 3 months. When ready to use, thaw it in the refrigerator overnight.

Note that freezing can alter the texture slightly, so it’s best for soups, stews, or stir-fries rather than eating fresh.

A serving of homemade kimchee on a dinner plate.

Make Your Own Kimchi with Simple Ingredients

With just a handful of ingredients and a little patience, you’ll get that perfect kick of spice and tang that store-bought can only dream of. Eat it straight from the jar or toss it into your favorite recipes. This batch won’t last long!

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A plate of kimchi with chopsticks and fried rice

Kimchee

Kimchee is a traditional Korean dish of fermented vegetables such as cabbage, daikon radish, fresh ginger, fish sauce and scallions mixed with a spicy hot pepper known as kochukaru. The longer it is fermented, the better the flavor.

4.92 from 34 votes

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Prep Time: 30

Total Time: 30

Servings: quarts

Calories: 35kcal

Author: Pat Nyswonger

Ingredients

1 large napa cabbage about 3 pounds
½ cup Korean sea salt see notes
10 to 12 cups of cold water
8 ounces daikon radish peeled and sliced into bite-size pieces
6 medium scallions ends trimmed, cut into 1-inch pieces (use all parts)
⅓ cup Korean red pepper powder gochugaru (see notes)
2 or 3 packages 2.5g each of dried shaved Bonita
½ cup peeled and grated fresh ginger about a 5-ounce piece
⅓ cup fish sauce
6 to 8 garlic cloves finely minced
2 tablespoons sugar

Instructions

Cut the cabbage in half lengthwise, cut out and discard the root end. Cut each half the cabbage lengthwise again and then cut crosswise into smaller pieces.
Add the cabbage to a large glass or stainless steel bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover the cabbage.
Cover with plastic wrap and let sit on the counter top at room temperature at least 12 hours and up to 24 hours. It should be looking wilted.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently press down on the cabbage to remove as much of the liquid as possible. Transfer the cabbage to a medium-size bowl and set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
Pack the cabbage mixture tightly into a clean glass container, such as a large pickle jar with a tight-fitting lid.
Open the container after 3 days to let the gasses out, and taste the kimchee, returning it to continue fermenting if needed.
When fermenting is complete, it is ready to eat but will taste much better if it has refrigerated for at least 48 hours. It will slowly continue fermenting in the refrigerator.