Easy Kimchi Recipe: How to Make Fresh Kimchi at Home
Kimchi is a staple in my fridge and a cornerstone of our meals. Whether I’m making kimchi stew, kimchi fried rice, or kimchi pancakes, this easy kimchi recipe is the one I always return to. It’s simple to make, packed with flavor, and perfectly sized for a small household. If you’ve ever wondered how to make kimchi at home, or how to keep it fresh for longer, this guide will walk you through the process step by step.
In Korea, preparing kimchi is more than a recipe; it’s a cultural tradition. Known as Kimjang, this annual event brings families and neighbors together in the autumn to make large batches of kimchi that will last through the winter. While I don’t make kimchi in bulk like in Korea, I enjoy preparing smaller batches a few times a year. Using just one head of napa cabbage, I make enough fresh kimchi to last my family of two for a couple of months. Beyond that, it can become too mature for our taste, as kimchi naturally ferments and deepens in flavor over time.
If you’re asking yourself how long is kimchi good for, the answer depends on how you store it. In the fridge, kimchi can last anywhere from 2 to 6 months. After that, it becomes overly sour for many people, though it’s still great for cooking in dishes like stews or fried rice.
This kimchi recipe easy ensures delicious results and doesn’t require specialized equipment. Plus, making your own kimchi allows you to adjust the flavors to your liking. Let’s get started!
The Tradition of Kimjang
Kimjang, the communal preparation of kimchi, is a deeply rooted practice in Korean culture. Every autumn, families and communities come together to preserve napa cabbage and radishes for the winter. This collaborative effort reflects more than just a need to store food—it’s a celebration of community, tradition, and shared heritage.
Recognized by UNESCO as an Intangible Cultural Heritage of Humanity, Kimjang involves preparing large quantities of kimchi with fresh ingredients like garlic, ginger, and chili peppers. The process is meticulous, requiring a balance of seasoning and fermentation. Beyond its practicality, Kimjang fosters unity and strengthens the bonds between family and neighbors, making it one of Korea’s most cherished culinary traditions.
While I don’t partake in traditional Kimjang, my small-scale kimchi preparation reminds me of this beautiful practice. Even a single jar can evoke the same sense of satisfaction and connection to the rich history of Korean cuisine.
How Long Is Kimchi Good For?
Kimchi is unique because it continues to ferment even after it’s made. Stored properly in the refrigerator, fresh kimchi is best enjoyed within the first 2 to 6 weeks, depending on your preference for tanginess. After 2 months, it becomes more sour and pungent but is still great for cooking. For long-term storage, keep it in an airtight jar to prevent the flavors from intensifying too quickly.
Easy Kimchi
Ingredients
- 1 large Napa cabbage
- 8 tbsp salt
- 6 tbsp glutinous rice flour
- 4.5 cups water
- 6 tbsp sugar
- 10 garlic cloves sliced
- 3 small onions sliced
- 8 tbsp fish sauce
- 1 cup Korean hot pepper flakes
- 100 g daikon batonnet
- 150 g carrot julienne
- 6 sprigs spring onions batonnet
- 6 sprigs chives or additional spring onions
Instructions
Prepare the Cabbage:
- Cut the cabbage into large pieces and sprinkle with salt. Massage the salt into the leaves and allow to stand for up to 45 minutes. Afterward, wash the cabbage thoroughly to remove excess salt, ensuring it isn’t too salty.
Make the Rice Flour Porridge:
- Combine the rice flour and water in a saucepan and cook until it boils and thickens into a porridge. Allow it to cool.
Make the Kimchi Paste:
- In a large bowl, combine the cooled porridge, garlic, onion, fish sauce, hot pepper flakes, radish, carrot, spring onions, sugar, and chives. Mix well to form the kimchi paste.
Mix and Ferment:
- Mix the kimchi paste with the cabbage. Massage each leaf, ensuring the kimchi paste gets between all the leaves. Taste for seasoning and add more fish sauce if needed.
- Allow the mixture to ferment for 24 hours, then store it in the refrigerator.
