Kimchi is a staple in Korean cuisine, and its bold, tangy flavor has earned fans around the world. It’s rich in taste, packed with umami, and great for gut health—what’s not to love? Here’s my simple version of this fermented classic. 

Preparation time: 3 hours
Fermentation time: 3–6 days
Vegetarian (vegan option available)

Ingredients

• 1 large napa cabbage or 2 small ones
• 4 garlic cloves
• ½ red onion
• 1 tbsp fresh ginger
• 3 dl Korean chili flakes (gochugaru)
• 2 tbsp sugar
• 3 tbsp fish sauce (vegan: omit and add 1 extra tbsp of salt)
• 3 dl water
• 3 tbsp rice flour
• Sea salt

Instructions

1. Prep the cabbage: Set aside 1–2 whole cabbage leaves (these will be used later if you don’t have fermentation weights). Cut the cabbage into quarters by slicing through the base and pulling it apart. Remove the tough core and chop the leaves into 5–6 cm chunks. Rinse and dry the cabbage. 
2. Salt the cabbage: In a large bowl, layer the cabbage: add about two handfuls, sprinkle with 1 tbsp of salt, and repeat until all the cabbage and salt are layered. Let it sit for 30 minutes.
3. Toss and rest: After 30 minutes, toss the cabbage to redistribute the salt and let it sit for another 30 minutes. Repeat this process 3 times in total (about 1.5 hours), so the cabbage softens and releases its liquid.
4. Make the kimchi paste: Rinse and roughly chop the garlic, onion, and ginger. Add them to a food processor or blender along with the chili flakes, sugar, fish sauce (vegan: 1 tbsp extra salt), and 1 tbsp salt.
5. Make the rice porridge: In a small pot, whisk together 3 tbsp rice flour and 3 dl water. Heat until the mixture thickens to a porridge-like consistency. Let it cool slightly, then blend it into the chili mixture until smooth.
6. Mix the cabbage and paste: Rinse the salted cabbage thoroughly with water to remove excess salt and dry it. In a large bowl, combine the cabbage with the kimchi paste. Mix well, ensuring all the cabbage is evenly coated. (Tip: Wear gloves if mixing by hand, as the chili can irritate your skin.)
7. Pack into a jar: Transfer the kimchi to a clean fermentation crock or sterilized jar. Press it down firmly to remove air pockets. If you’re not using fermentation weights, fold the reserved cabbage leaves and press them on top to keep the kimchi submerged.
8. Ferment: If using a fermentation crock, it will self-vent. For jars, gently “burp” them once daily to release built-up gases—open briefly and close again without introducing too much air. Let the kimchi ferment at room temperature for 3–6 days (depending on the season and your taste preference).
9. Store and enjoy: Once fermented to your liking, transfer the jar to the fridge. Your kimchi will continue to develop flavor and can be enjoyed for up to 6 months.