Simple Kimchi Recipe for Beginners Who Have Never Fermented
What Makes Kimchi Different from Sauerkraut
While both kimchi and sauerkraut are fermented cabbage, the similarities end there. Kimchi uses napa cabbage instead of green cabbage, incorporates a paste made from chili flakes, garlic, ginger, and often fish sauce or shrimp paste, and ferments for a shorter time at a lower temperature. The result is a spicy, pungent, deeply savory food that is central to Korean cuisine and has become a global favorite.
A Simplified Approach for Beginners
Traditional kimchi recipes can be intimidating with their long ingredient lists and multi-step processes. This simplified version keeps the authentic spirit while making the process accessible for first-timers. We skip the fish sauce entirely, making this version naturally vegetarian, and use readily available ingredients you can find at any grocery store. The result is still genuinely delicious and packed with probiotics.
Preparing and Salting the Napa Cabbage
Cut a head of napa cabbage lengthwise into quarters, then chop it into roughly two-inch pieces. Place the pieces in a large bowl, sprinkle generously with salt, and toss to distribute evenly. Let the salted cabbage sit for one to two hours, tossing occasionally. The salt draws out a surprising amount of water, which wilts the cabbage and makes it pliable enough to pack tightly into jars.
Making the Kimchi Paste
While the cabbage is salting, prepare the paste that gives kimchi its characteristic flavor. Blend or mix together Korean red pepper flakes called gochugaru, minced garlic, grated fresh ginger, a tablespoon of sugar, and a splash of soy sauce. If you cannot find gochugaru, regular red pepper flakes work as a substitute, though the flavor will be slightly different. The paste should be thick and fragrant.
Combining and Packing
Rinse the salted cabbage briefly under cold water and squeeze out as much moisture as possible. Toss the cabbage with the kimchi paste, along with thinly sliced scallions and matchstick-cut carrots or daikon radish. Mix everything thoroughly with your hands, making sure each piece of cabbage is coated. Pack the mixture tightly into clean jars, pressing down to eliminate air pockets and bring the liquid level above the vegetables.
Fermenting and Storing Your Kimchi
Leave the packed jars at room temperature for one to three days, pressing the kimchi down daily to keep it submerged. You will see bubbles forming as fermentation begins. Taste it each day. After one day it will be fresh and lightly tangy. After two to three days it develops a more complex sour and spicy flavor. Transfer to the refrigerator when it reaches your preferred taste. Kimchi continues to slowly ferment in the fridge and develops deeper flavors over weeks and months.
Understanding Gochugaru and Substitutions
Gochugaru is Korean red pepper flakes, and it is what gives kimchi its characteristic vibrant red color and distinctly Korean heat profile. Unlike Western crushed red pepper flakes, gochugaru has a more complex flavor that is simultaneously smoky, slightly sweet, and fruity alongside its heat. It comes in two textures: coarse flakes for traditional kimchi and fine powder for pastes and sauces. For whole cabbage kimchi, coarse flakes are the standard choice.
If you cannot find gochugaru at your local grocery store, check Asian markets or order it online. It keeps for months in a sealed container in the freezer. Once you start making kimchi regularly, a bag of gochugaru becomes a kitchen staple you will always keep on hand.
For a workable substitution, mix equal parts sweet paprika and a small amount of cayenne pepper. This approximates the color and heat level of gochugaru, though the flavor will be somewhat different. Another option is Aleppo pepper flakes, which share some of gochugaru's fruity, moderately spicy character. No substitution perfectly replicates gochugaru, but these alternatives produce kimchi that still tastes good, even if it is not traditionally authentic.
Fish Sauce, Shrimp Paste, and Vegan Alternatives
Traditional kimchi paste includes fish sauce or fermented shrimp paste called saeujeot, which contribute umami depth and accelerate fermentation. These ingredients are what give Korean restaurant kimchi its complex, savory backbone. If you are comfortable using them, adding two tablespoons of fish sauce or one tablespoon of salted shrimp paste to your paste for a standard batch of kimchi makes a noticeable difference in the final flavor.
For a vegan or vegetarian version, simply omit the fish sauce and shrimp paste entirely. The kimchi will still ferment well and taste delicious, just with a cleaner, more purely vegetable flavor. Some vegan kimchi makers substitute soy sauce, miso paste, or kelp powder to add umami without animal products. Each substitution produces a slightly different flavor profile, and all are worth experimenting with.
The choice between traditional and vegan kimchi is entirely a matter of personal preference and dietary requirements. Both versions ferment reliably, both produce abundant probiotics, and both taste excellent in their own ways. Do not let the fish sauce question prevent you from making kimchi. Start with whatever ingredients you are comfortable using and adjust from there.