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Kimchi mixed and ready to ferment.

Homemade Kimchi Recipe

5 from 1 vote
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Author: Mia White


  • 2 heads Napa cabbage
  • 1 Daikon radish julienned
  • 1 cup carrots julienned
  • 1 head of garlic peeled and minced
  • 3 green onions thinly sliced
  • 5 Tbs Korean Red Pepper Adjust according to taste
  • 4 Tablespoons sea salt


  • Day One: Core and rough chop nappa cabbage into 2” lengths.
  • Add to a large bowl of salt water and soak for 24 hrs on counter.
  • Rest a plate on top to keep cabbage fully submerged; cover in plastic wrap.
  • Day Two: Strain cabbage and thoroughly rinse.
  • Return to bowl and set aside.
  • Chop radish and carrots into matchsticks, mince the fresh garlic, and use kitchen shears to slice the green onion.
  • Toss together with pepper powder and just enough water (a few ounces) to create a thick paste that will coat the vegetables.
  • Add veggie/pepper mixture into the large bowl of rinsed cabbage and mix with hands until evenly coated.
  • Pack tight into sterilized jars or crock.
  • Leave an inch of space on top for the fermentation gasses. Close jars and leave out on the counter 24 hours.
  • Day Three: Open each jar to release gasses (this should be audible), then transfer jars to the refrigerator or cold storage.
  • Day Six-Eight: Kimchi is now ready to eat! But we prefer to wait about ten days for best flavor.


  • If you don’t grow your own green onions, keep them in a jar on the windowsill and they will regenerate indefinitely.
  • Kimchi can have serious kick, so go easy with your first batch and increase spiciness if desired in the next go-round.