Easy Kimchi Recipe 🏻
Easy Kimchi Recipe 🔥👨🏻🍳🥬 is a medium Korean recipe that serves 12. 30 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 1 hr 15 min | Cook: 10 min | Total: 1 hr 40 min
Cost: $26.20 total, $2.18 per serving
Ingredients
- 7 pounds Napa Cabbage (cut into halves, core removed, then quartered)
- 4 cups Water (for soaking the cabbage)
- 150 grams Onion (peeled and roughly chopped)
- 4 tablespoons Garlic (minced)
- 0.5 tablespoons Ginger (fresh, minced)
- 150 grams Korean Pear (peeled and diced)
- 150 grams Apple (peeled and diced)
- 0.25 cup Shrimp Paste (fermented, salty)
- 0.25 cup Fish Sauce (Thai or Korean style)
- 2 cups Korean Chili Flakes (Gochugaru) (coarse, medium heat)
- 0.75 cup Corn Syrup (light corn syrup)
- 2.5 cups Water (for the sauce base)
- 0.5 cup Rice Flour (helps thicken the sauce)
Instructions
Prepare the Cabbage
Place the napa cabbage on a cutting board, cut it in half lengthwise, remove the tough core, then cut each half into quarters, keeping the leaves whole.
Time: PT10M
Soak the Cabbage
Place the cabbage quarters in a large bowl, add 4 cups of water, and let them sit for 30 minutes until the leaves soften.
Time: PT30M
Temperature: Room temperature
Rinse and Drain
Rinse the cabbage under cold running water twice, then set it in a colander to drain for at least 30 minutes.
Time: PT35M
Make the Kimchi Paste
In a blender, combine the onion, garlic, ginger, Korean pear, apple, shrimp paste, fish sauce, gochugaru, corn syrup, and 2.5 cups of water. Blend until smooth.
Time: PT10M
Thicken the Paste
Transfer the blended mixture to a saucepan, bring to a boil over high heat, then stir in 1/2 cup rice flour. Keep stirring until the sauce thickens and reaches a boil.
Time: PT10M
Temperature: High heat (boiling)
Combine Cabbage and Paste
Place the drained cabbage in a large mixing bowl, pour the hot sauce over it, and toss with gloves or a spoon until every leaf is evenly coated.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 0.5 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Napa Cabbage: Savoy cabbage
- Instead of Onion: Shallot
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Korean Pear: Asian pear, Bosc pear
- Instead of Apple: Pear
- Instead of Shrimp Paste: Fermented fish sauce, Miso paste
- Instead of Fish Sauce: Soy sauce, Worcestershire sauce
- Instead of Korean Chili Flakes (Gochugaru): Red pepper flakes, Paprika (for color only)
- Instead of Corn Syrup: Honey, Maple syrup, Sugar syrup
- Instead of Rice Flour: All‑purpose flour, Tapioca starch
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Bowl
- Colander
- Kitchen Towels
- Blender
- Saucepan
- Wooden Spoon
- Gloves (optional)
Critical Steps — Do Not Skip
- Cutting the cabbage correctly to keep leaves intact
- Soaking the cabbage for the full 30 minutes
- Blending a smooth kimchi paste
- Thickening the paste with rice flour without burning
Chef Tips from the Video
- Use Korean sea salt for the initial brine if you prefer a traditional flavor.
- A small amount of Korean pear adds natural sweetness and helps fermentation.
- Press the cabbage firmly into the jar to eliminate air pockets and promote even fermentation.
Troubleshooting
Cabbage remains too crunchy after fermentation.
Increase the soaking time to 45‑60 minutes or add a pinch of salt to the soak to draw out more moisture.
Sauce is too thin and doesn't coat the leaves.
Simmer the sauce a few minutes longer and add an extra tablespoon of rice flour dissolved in water.
Kimchi is overly spicy.
Add a bit more Korean pear or apple to balance heat, or reduce the amount of gochugaru next time.
Storage
Refrigerator: Store in an airtight jar for up to 2 weeks; flavor improves with age.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for 1‑2 days for initial fermentation, then refrigerate.
Make-Ahead Tips
- Blend the paste a day ahead and store it in a sealed container in the fridge.
- After mixing, pack the kimchi into jars and let it ferment at room temperature for 24‑48 hours before refrigerating.
Frequently Asked Questions
What is the cultural significance and history of kimchi in Korean cuisine?
Kimchi is Korea's national side dish, dating back over a thousand years. It was originally a way to preserve cabbage through winter, evolving into a staple that reflects regional flavors and seasonal ingredients.
What are the traditional regional variations of kimchi in Korean cuisine?
In the south, kimchi often includes more seafood like shrimp paste and fish sauce, while northern styles may be milder and use less chili. Some regions add radish, cucumber, or even fermented beans for unique textures.
How is kimchi traditionally served in Korean households?
Kimchi is served in small bowls alongside every Korean meal, from breakfast to dinner. It can be eaten plain, used in soups like kimchi jjigae, or stir‑fried with pork for kimchi bokkeum.
What occasions or celebrations is kimchi traditionally associated with in Korean culture?
Kimchi making, called "kimjang," is a communal activity in late autumn, preparing enough for the winter months. It is also featured during holidays such as Seollal (Lunar New Year) and Chuseok (harvest festival).
How does kimchi fit into the broader Korean cuisine tradition?
Kimchi provides a tangy, probiotic component that balances the rich, savory flavors of Korean dishes. Its fermented acidity cuts through fatty meats and oily sauces, making it essential for palate balance.
What are the authentic traditional ingredients for kimchi versus acceptable substitutes?
Traditional kimchi uses napa cabbage, Korean radish, gochugaru, Korean sea salt, fermented shrimp paste (saeujeot), and fish sauce. Substitutes can include regular red pepper flakes, miso for shrimp paste, or soy sauce for fish sauce, though flavor will differ.
What other Korean dishes pair well with homemade kimchi?
Kimchi pairs beautifully with bibimbap, Korean barbecue (bulgogi, galbi), kimchi jjigaum (stew), and as a topping for Korean fried rice or noodle dishes like japchae.
What makes this homemade kimchi recipe special or unique in Korean cuisine?
Chef Chris Cho’s recipe emphasizes a sweet‑spicy balance by adding Korean pear and apple, and uses a quick‑cook rice‑flour thickened sauce that coats the cabbage evenly, speeding up flavor absorption.
What are the most common mistakes to avoid when making kimchi at home?
Common errors include under‑soaking the cabbage, not rinsing enough salt, over‑cooking the paste which can lose bright flavor, and packing the jar loosely, which creates air pockets and uneven fermentation.
What does the YouTube channel Chef Chris Cho specialize in?
The YouTube channel Chef Chris Cho focuses on Korean home cooking, offering clear, step‑by‑step tutorials for traditional dishes, modern twists, and fermentation techniques.
Last updated: August 26, 2026
