Homemade Napa Cabbage Kimchi (Baechu Kimchi) - From Scratch!

Let's make kimchi! This homemade Napa cabbage (Baechu Kimchi) recipe is easier than you think. Authentic Korean flavors without the fuss! Get the recipe now.

May 24, 2025
By Jordan Kim.

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Alright, Let's look into Into Kimchi!

Ever wondered how to bring that fiery, funky korean goodness into your own kitchen? making homemade napa cabbage kimchi (baechu kimchi) from scratch might sound intimidating, but trust me, it's totally doable.

We will use kimchi in a jar using an easy vegan kimchi recipe for those looking to avoid seafood. it's easier than you think, and the reward is a fridge full of flavour.

Unveiling Baechu Kimchi

Kimchi isn't just a side dish; it's a cornerstone of korean cuisine. this fermented cabbage dish has been around for centuries.

It brings a punch of tangy, spicy, and umami flavors to any meal. making kimchi is a process, but don't worry, you don't need to be a culinary master.

You will be looking at 3- 5 hours, plus a few days for fermentation. you'll end up with about 4 cups of delicious kimchi.

Homemade Napa Cabbage Kimchi (Baechu Kimchi) - From Scratch! Recipe Card

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Preparation time:225 Mins

Cooking time:10 Mins

Servings:4 cups

Ingredients:

• 1 large Napa cabbage (approx. 2-3 lbs / 900g-1.4kg)
• 1 cup kosher salt (approx. 280g)
• 12 cups water (3 liters), for salting the cabbage, divided
• 1 cup water (240ml)
• 1 tablespoon sweet rice flour (glutinous rice flour) (approx. 15g)
• ½ cup Korean chili powder (gochugaru) (approx. 50g)
• 2 tablespoons fish sauce (approx. 30ml)
• 1 tablespoon salted shrimp paste (saeujeot), finely chopped (approx. 15g)
• 1 tablespoon minced garlic (approx. 15g)
• 1 teaspoon minced ginger (approx. 5g)
• 1 tablespoon sugar (approx. 12g)
• ½ medium onion, roughly chopped (approx. 75g)
• 4 scallions, chopped into 1-inch pieces (approx. 50g)
• 1 cup Korean radish (mu), julienned (approx. 150g) (Daikon radish is an acceptable substitute)

Instructions:

• Cut the cabbage lengthwise into quarters, then cut out the core. Roughly chop the cabbage into 2-inch pieces.
• In a large bowl, dissolve the salt in 6 cups of water. Submerge the cabbage in the salt water, ensuring it's fully covered. Let it sit for 1 hour, then flip the cabbage and let it sit for another 1-2 hours, or until softened and pliable. The ribs should be easily bendable without snapping.
• Rinse the salted cabbage thoroughly under cold running water at least three times to remove excess salt. Drain well.
• In a small saucepan, whisk together the water and sweet rice flour. Bring to a simmer over medium heat, stirring constantly, until thickened to a porridge-like consistency (about 3-5 minutes). Let cool completely.
• In a large bowl, combine the cooled rice porridge, gochugaru, fish sauce, salted shrimp paste, garlic, ginger, sugar, and onion. Mix well until a thick paste forms. (Optional: Blend in a food processor for a smoother paste.)
• Add the rinsed cabbage, scallions, and radish to the kimchi paste. Wearing gloves, thoroughly mix everything together, ensuring the cabbage is evenly coated with the paste.
• Pack the kimchi tightly into your airtight container, pressing down to remove any air pockets. Leave about 1-2 inches of headspace at the top.
• Let the kimchi ferment at room temperature (ideally 68-72°F / 20-22°C) for 1-5 days, depending on your desired level of sourness. Check the kimchi daily, pressing down on it to release any gases. Once it tastes sour to your liking, transfer it to the refrigerator to slow down the fermentation process.
• Store the kimchi in the refrigerator for up to several weeks, or even months. The flavor will continue to develop over time.

Nutrition Facts

Calories:50 calories

Fat:1g

Fiber:2g

Recipe Info

Category:Side Dish

Cuisine:Korean

Why Make Your Own Kimchi?

One of the biggest perks is the probiotic boost. fermented foods are great for your gut health. plus, it tastes amazing.

Kimchi is perfect alongside grilled meats, mixed into fried rice, or even as a topping for eggs. this savory cooking recipes will impress your friends and family.

Homemade kimchi is special because you get to control the flavour. adjust the spice, the sourness. make it exactly how you like it.

It's a fantastic way to explore korean flavours right at home, and you will be making one of korean recipes kimchi .

Key Ingredients: What You'll Need

Here’s a quick rundown of what you'll need to get started. the full list is below. of course, the main star of the show is napa cabbage.

You'll also need gochugaru. that's korean chili powder. then there’s fish sauce, garlic, ginger, and some other goodies. don't stress if you can't find everything.

I’ve included substitutions in the recipe. a good tip is properly salting the cabbage which is essential. it gets the texture right and stops bad bacteria from growing.

Alright, let's dive into the nitty-gritty of making homemade kimchi ! this section is all about getting your ingredients and equipment sorted.

Trust me; having everything ready makes the whole process way smoother.

Gathering Your Kimchi Arsenal: Ingredients & Equipment

This Kimchi Recipe Without Fish Sauce is surprisingly easy. It’s all about the ingredients working together. Here's a breakdown of everything you'll need to create these Savory Cooking Recipes .

Main Ingredients: The Kimchi Dream Team

• Napa Cabbage: 1 large head (about 2-3 lbs / 900g-1.4kg ). The cabbage should be firm and tightly packed. Seriously, a good cabbage is key.
• Kosher Salt: 1 cup ( 280g ). Use it for drawing out moisture.
• Water: 12 cups ( 3 liters ), divided.
• Sweet Rice Flour: 1 tablespoon ( 15g ). Helps thicken the paste.
• Korean Chili Powder (Gochugaru): ½ cup ( 50g ). This is where the heat and that authentic kimchi flavour is. Trust me, it’s important.
• Fish Sauce: 2 tablespoons ( 30ml ). But hey, if you're going for Kimchi Without Fish Sauce , you can sub with soy sauce or mushroom-based vegan fish sauce .
• Salted Shrimp Paste: 1 tablespoon ( 15g ), finely chopped. Adds that funky, umami punch. Can sub it with fermented soy bean paste.
• Garlic: 1 tablespoon ( 15g ), minced. Gotta have garlic!
• Ginger: 1 teaspoon ( 5g ), minced.
• Sugar: 1 tablespoon ( 12g ). Balances the flavours.
• Onion: ½ medium ( 75g ), roughly chopped.
• Scallions: 4 , chopped into 1-inch pieces ( 50g ).
• Korean Radish (Mu) or Daikon: 1 cup ( 150g ), julienned. This gives it a nice crunch.

Seasoning Notes: The Spice is Right!

Let's chat about seasoning. the gochugaru is your fiery friend. use a good quality one for that deep red color.

Feel free to tweak the amount for your spice tolerance. i once used the wrong kind, and oh my gosh! , it was way too hot!

Easy vegan kimchi recipe ? easy peasy! just ditch the fish sauce and shrimp paste. you can boost the umami with a splash of soy sauce.

Also, the garlic and ginger combo is non-negotiable. it brings that warmth and zing we all love.

Equipment Needed: Keep it Simple

• Large bowl or container.
• Small saucepan.
• Food processor or blender (optional, for smoother paste).
• Gloves (Seriously, you need gloves).
• Airtight container or fermentation jar.

Honestly, you don't need fancy equipment. I've made Home Made Kimchi Recipe with just a big bowl and a spoon. A mason jar works great for fermenting, too.

Let's kickstart your korean recipes kimchi journey. with all the right ingredients and equipment, you're already halfway to a delicious batch of instant kimchi recipe .

It really is that straight forward!. now, let's get how to cook kimchi !

Okay, let's dive into making some home made kimchi recipe ! we're talking proper napa cabbage kimchi, the kind that makes your taste buds sing.

Forget the bland supermarket stuff, we're doing this from scratch. honestly, it's not as scary as it sounds. ready to create some savory cooking recipes ?

The Kimchi Lowdown: Prep Like a Pro

First things first: mise en place . basically, get everything prepped before you even think about touching the cabbage. it's like getting your ducks in a row before a race.

This is essential for all korean recipes kimchi.

• Essential Mise en Place: Chop all your veggies and measure out your spices. This makes things so much smoother, trust me.
• Time-Saving Tips: Chop the onion and garlic in a food processor. Saves so much time. Plus, buy pre-julienned radish if you're feeling lazy. No judgement here!
• Safety First! : Wear gloves when handling the chili powder. Seriously, gochugaru will burn if you touch your eyes. You've been warned.

Kimchi Creation: Step-by-Step

Alright, here's the breakdown. Don't worry, I've simplified it! You can make Kimchi in a jar for extra convenience.

1. Cabbage Chop: Chop 2-3 lbs of Napa cabbage into bite-sized pieces. About 2-inch chunks are perfect.

2. Salt bath: mix 1 cup of kosher salt with 6 cups of water, soak your chopped cabbage in it for 1- 3 hours.

   You should flip the cabbage half way through. it should be bendable. salting is the key to getting the right texture.

3. Rinse Time: Rinse, rinse, rinse! Get rid of that excess salt. You need to rinse the salted cabbage really thoroughly at least 3 times.

4. Porridge Magic: Cook 1 tbsp sweet rice flour with 1 cup of water. Simmer until it's thick and let it cool completely. This stuff helps the kimchi paste stick.

5. Paste power: mix 1/2 cup of gochugaru, 2 tbsp of fish sauce, 1 tbsp of shrimp paste, 1 tbsp each of garlic, ginger, 1 tbsp of sugar, and 1/2 medium onion together.

   Use a blender for extra smoothness. this can make an excellent instant kimchi recipe .

6. Mix Master: Toss the paste with the cabbage, 4 chopped scallions, and 1 cup of julienned radish. Use your hands! (with gloves, obvs).

7. Pack It Up: Cram everything into a jar. Press it down to get rid of air pockets. Leave some room at the top, about 1-2 inches will work well.

8. Ferment Frenzy: Let it sit at room temp ( 68- 72° F ) for 1-5 days . Burp it daily! Then, into the fridge.

Kimchi Ninja Tips

Want to level up your kimchi game? Here's the secret sauce. Try this Kimchi Recipe Without Fish Sauce for a vegan option.

• Spice It Up (or Down): Adjust the gochugaru for your heat level. I like mine fiery, but each to their own, yeah?
• Common Mistake Alert: Not salting the cabbage enough. Seriously, don't skimp! It affects the texture big time .
• Make-Ahead Pro: The paste can be made a day ahead. Store it in the fridge. It actually helps the flavors meld.

And there you have it! your journey to amazing easy vegan kimchi recipe begins now. honestly, making kimchi is like therapy for me.

The smell of it fermenting, the anticipation of that first tangy bite...chef's kiss! now go forth and ferment! this outlines how to cook kimchi at home.

Alright, so you've got your kimchi in a jar , fermenting away. you’ve probably already thought about demolishing the whole batch! but before you dive in, let's talk shop about making the most of your home made kimchi recipe .

Recipe Notes: Taming the Kimchi Beast

Honestly, sometimes savory cooking recipes can seem intimidating. how to cook kimchi properly involves more than just throwing stuff in a jar.

Trust me, i've had my fair share of kimchi explosions (literally!) but with a few pointers, you'll be golden.

Serving Suggestions: Beyond the Bowl

Okay, so you've got this gorgeous, bubbling jar of korean recipes kimchi . what now? don't just slap it on a plate! think about presentation.

A small bowl of kimchi, artfully arranged, looks way more appealing than a giant heap. i like to sprinkle some sesame seeds on top.

It adds a nice crunch. kimchi is killer with grilled pork belly, trust me. also works a treat in a cheese toastie! my mom also loves it with rice and a fried egg, a proper classic, innit?

Storage Tips: Keepin' it Fresh

So, you've got your easy vegan kimchi recipe , or maybe you went all-in on the traditional. now you need to store it right.

Once it's reached your desired sourness, bung it in the fridge. this slows down the fermentation. it'll keep for weeks, even months.

Just make sure it's in an airtight container. it keeps all the smells contained. i’ve made kimchi without fish sauce which i stored for up to three months in the fridge.

Freezing kimchi without fish sauce isn't ideal, but it's doable. the texture changes, becomes a bit softer. it’s fine for cooking with, but not so great for eating straight.

When reheating, just nuke it in the microwave or add it to your cooking directly.

Variations: Kimchi Your Way

Want to tweak your instant kimchi recipe ? go for it! if you're vegan, you can create kimchi recipe without fish sauce easily.

Just ditch the fish sauce and shrimp paste, replace it with soy sauce or a vegan fish sauce alternative. for a milder version, use less gochugaru.

Experiment with seasonal veggies. In the autumn, I throw in some chunks of squash, it's proper lush. You know?

Nutrition Basics: Goodness in Every Bite

Kimchi is a proper powerhouse. packed with probiotics, it's great for your gut. it's also low in calories and full of vitamins.

Just be mindful of the sodium content. if you're watching your salt intake, use less salt when salting the cabbage.

In conclusion, don't be afraid to experiment. home made kimchi recipe are supposed to be fun. play around with flavours, and most importantly, enjoy the process! you've got this, go and try a home made kimchi recipe .