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Hommade Kimchi
Some days feel like a marathon I didn’t sign up for — and dinner still has to happen. I was juggling kid requests, wondering what to serve, and remembered a batch of homemade fermented magic I’d been meaning to share: my very own Hommade Kimchi. If you love Korean food or just crave that spicy, tangy punch, this recipe will be your new best friend. Courtney, the passionate food blogger behind this site, swears by simple, real ingredients — and this is a quick kimchi recipe that’s anything but intimidating. If you like the recipe, please share it!
Kimchi is one of those standout flavors that turns ordinary meals into vibrant celebrations of taste. For me, making my own marks a small victory in the chaos of family life — it’s a little jar of spicy goodness that reminds me of cozy dinners and Korean food adventures. Ready to add some kimchi aesthetic to your kitchen?
What is Hommade Kimchi?
Hommade Kimchi is a Korean staple made by fermenting napa cabbage with a flavorful blend of garlic, ginger, chili, and other seasonings. This probiotic-rich condiment packs a punch with its spicy, tangy, and umami notes, breathing life into countless dishes. Beyond the classic side dish, kimchi lends itself wonderfully to all kinds of recipes using kimchi — from kimchee fried rice Korean style to stews and soups. Making your own is easier than you think, and it’s a fantastic way to boost your meals with a homemade touch and wellness benefits.
Ingredients
- 1 medium napa cabbage (about 2 lbs)
- 1/4 cup sea salt or kosher salt
- 4 cups water
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 3 tablespoons Korean chili flakes (gochugaru), adjust for spice level
- 2 teaspoons sugar
- 3 tablespoons fish sauce or soy sauce for vegetarian
- 4 green onions, chopped
- 1 small carrot, julienned
- 1/2 daikon radish, julienned
Kitchen Equipment Needed
- Large mixing bowl
- Colander or sieve
- Knife and cutting board
- Gloves (optional, for handling chili flakes)
- Glass jar or fermentation container with lid
- Spoon or spatula
- Measuring spoons and cups
How to Make Hommade Kimchi
Step 1:
Chop the napa cabbage into bite-sized pieces and soak it in water mixed with salt. Leave it for 2 hours, tossing every 30 minutes to help it soften.
Step 2:
Rinse the cabbage thoroughly under cold water to remove excess salt and drain well.
Step 3:
In a mixing bowl, combine grated ginger, minced garlic, Korean chili flakes, sugar, and fish sauce (or soy sauce) to make the kimchi paste.
Step 4:
Add chopped green onions, julienned carrot, and daikon radish to the paste and mix well.
Step 5:
Combine the cabbage with the kimchi paste, mixing thoroughly so every piece is coated.
Step 6:
Pack the mixture tightly into a clean glass jar, leaving some space at the top for fermentation gases.
Step 7:
Cover the jar loosely and let it ferment at room temperature for 1 to 3 days, then seal and refrigerate.
Step 8:
Taste after fermenting; it’s ready when pleasantly sour and spicy. Enjoy your homemade kimchi dishes!
Some Tips!
- Use fresh cabbage and quality chili flakes for the best flavor.
- Adjust the chili flakes to your preferred spice level for a milder or hotter kimchi.
- Pack the cabbage tightly in the jar to minimize air pockets — this helps fermentation.
- Keep the jar at room temperature away from direct sunlight during fermentation.
- The longer it ferments, the tangier it gets, so taste daily to find your perfect balance.
How to Store Leftovers
Store your homemade kimchi in an airtight container in the fridge. It’s best enjoyed within 2 to 3 weeks but will continue to develop flavor over time. Keep temperatures consistent to maintain its texture and taste.
What to Eat With
Kimchi is a superstar side that pairs perfectly with various Korean food recipes like kimchee fried rice Korean style or hearty stews. It’s also fantastic alongside grilled meats or mixed into quick stir-fries and noodle bowls. If you’re curious about what to eat with kimchi, think vibrant, spicy, and umami-rich dishes that can stand up to its boldness. For a dessert, You have to try Sticky Rice Ice Cream.
FAQ
How long does it take to make homemade kimchi?
The initial prep takes about 30 minutes, and fermentation can range from 1 to 3 days at room temperature, then refrigerated.
Can I make kimchi without fish sauce?
Yes, you can substitute fish sauce with soy sauce for a vegetarian version.
How spicy is homemade kimchi?
The spiciness depends on the amount of Korean chili flakes used; you can adjust it to your preference.
Do I need special equipment to ferment kimchi?
No special equipment is necessary—just a clean glass jar or fermentation container will do.
How should kimchi be stored after fermentation?
Keep it refrigerated in an airtight container to retain freshness and flavor.
Conclusion
Making Hommade Kimchi is a rewarding way to bring authentic Korean flavors into your kitchen with a simple, easy kimchi recipe. It’s versatile for many kimchi dishes and meal ideas, adding a spicy, tangy kick that your family will love. Give this quick kimchi recipe a try, and enjoy the wellness boost and homemade goodness packed in every bite.
Hommade Kimchi
Course: MainCuisine: KoreanDifficulty: EasyServings
6
servingsPrep time
30
minutesFermentation time
45
hours50
minutesCalories
35
kcalTotal time
46
hours20
minutesLearn how to make authentic homemade kimchi with this quick, easy recipe. Perfect for Korean dishes, fried rice, stews, or as a spicy, tangy side.
Ingredients
1 medium napa cabbage (about 2 lbs)
1/4 cup sea salt or kosher salt
4 cups water
1 tablespoon grated ginger
4 cloves garlic, minced
3 tablespoons Korean chili flakes (gochugaru), adjust for spice
2 teaspoons sugar
3 tablespoons fish sauce (or soy sauce for vegetarian)
4 green onions, chopped
1 small carrot, julienned
1/2 daikon radish, julienned
Directions
- Prepare cabbage: Chop napa cabbage and soak in salted water for 2 hours, tossing every 30 minutes. Rinse and drain well.
- Make kimchi paste: Mix ginger, garlic, chili flakes, sugar, fish sauce (or soy sauce), green onions, carrot, and daikon in a bowl.
- Combine & pack: Coat cabbage thoroughly with the kimchi paste. Pack tightly into a clean glass jar, leaving space at the top.
- Ferment & store: Cover loosely and ferment at room temperature 1–3 days. Taste for preferred sourness, then seal and refrigerate.
Notes
- Use fresh cabbage and quality gochugaru for best flavor.
Adjust chili flakes for mild or spicy kimchi.
Pack tightly to reduce air pockets, aiding fermentation.
Keep at room temperature, away from direct sunlight, during fermentation.
Refrigerate after fermentation; best enjoyed within 2–3 weeks.
