How to make Easy Kimchi (막김치)
How to make Easy Kimchi (막김치) is a medium Korean recipe that serves 12. 30 calories per serving. Recipe by Maangchi on YouTube.
Prep: 1 hr 50 min | Cook: 10 min | Total: 2 hrs 20 min
Cost: $35.46 total, $2.96 per serving
Ingredients
- 10 pounds Napa Cabbage (Cut into bite‑size pieces, rinse well)
- 3 cups Water (For rice porridge)
- 0.5 cup Sweet Rice Flour (Glutinous rice flour)
- 0.25 cup Granulated Sugar (Adds subtle sweetness to the paste)
- 1 cup Garlic (Minced)
- 2 tablespoon Fish Sauce (Optional; omit for vegetarian version)
- 2 tablespoon Salt (Kosher or sea salt)
- 2.5 cup Korean Red Pepper Flakes (Gochugaru) (Adjust heat to taste)
- 2 cup Green Onions (Chopped)
- 1 cup Leek (Cleaned and sliced)
- 1 pound Fresh Squid (optional) (Cleaned, salted, aged 1 week in refrigerator)
- 0.5 pound Raw Oysters (optional) (Fresh, optional for southern‑style kimchi)
Instructions
Prepare the Cabbage
Cut the napa cabbage into bite‑size pieces, rinse thoroughly, and set aside in a large bowl.
Time: PT10M
Make Sweet Rice Porridge
Combine 3 cups water, 0.5 cup sweet rice flour, and 0.25 cup sugar in a large pot. Stir over medium heat, preventing the bottom from burning, until the mixture thickens (about 5 minutes). Reduce heat, let bubbles pop, then add the remaining quarter‑cup sugar and stir for another 5 minutes.
Time: PT10M
Temperature: Medium heat
Prepare Aromatics
While the porridge cooks, mince 1 cup garlic, slice 2 cups green onions, and slice 1 cup leeks.
Time: PT10M
Blend the Kimchi Paste
In a mixing bowl, combine the hot rice porridge, minced garlic, fish sauce (if using), 2 tbsp salt, gochugaru, green onions, and leeks. Mix until a uniform, sticky paste forms.
Time: PT5M
Soak the Cabbage in Brine
In a separate large bowl, dissolve 2 tbsp salt in enough cold water to cover the cabbage. Submerge the cabbage pieces and let them soak for 1 hour 30 minutes, turning the pieces halfway through.
Time: PT1H30M
Rinse and Drain
After soaking, drain the cabbage and rinse it three times in cold water, squeezing gently each time to remove excess brine.
Time: PT5M
Mix Cabbage with Paste
Add the drained cabbage to the bowl of kimchi paste. Using clean hands (or gloves), massage the paste into the leaves until every piece is well coated and the mixture becomes sticky.
Time: PT10M
Pack into Fermentation Container
Transfer the coated cabbage into a clean plastic fermentation container. Press firmly to eliminate air pockets and to release natural juices. Leave about 1‑2 inches of headspace, then seal the lid tightly.
Time: PT5M
Initial Fermentation
Leave the container at room temperature (around 68‑72°F) for 1‑2 days until you notice a pleasant sour aroma. Then move the kimchi to the refrigerator to continue fermenting slowly; it’s ready to eat after 2‑3 days but improves with age.
Time: PT0M
Temperature: 68‑72°F
Nutrition Facts
- Calories
- 30
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegetarian (omit fish sauce), Gluten‑Free, Low‑Carb
Allergens: Fish (fish sauce), Shellfish (if squid or oysters are used)
Ingredient Substitutions
- Instead of Sweet Rice Flour: All‑purpose flour (texture will change)
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Fish Sauce: Soy sauce, Tamari
- Instead of Korean Red Pepper Flakes (Gochugaru): Paprika + cayenne mix
Equipment Needed
- Large Pot
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Measuring Cups
- Fine Mesh Sieve (optional)
- Plastic Fermentation Container
- Spatula or Wooden Spoon
- Kitchen Scale (optional) (optional)
Critical Steps — Do Not Skip
- Make Sweet Rice Porridge to proper thickness
- Soak the Cabbage in Brine for full 1.5 hours
- Mix Cabbage with Paste until fully coated
- Pack tightly to release kimchi juice
Chef Tips from the Video
- Cool the hot rice porridge quickly by placing the pot in a sink of cold water before mixing with garlic
- Press the kimchi firmly into the jar to create its own brine, which enhances fermentation
- Use a clean, non‑metallic container (plastic or glazed ceramic) to avoid off‑flavors
Troubleshooting
Cabbage is too soggy after soaking
Reduce soaking time to 45 minutes or rinse the cabbage more thoroughly to remove excess brine
Kimchi paste is watery
Cook the rice porridge a little longer until it reaches a thick, jam‑like consistency before mixing with the aromatics
Kimchi is overly salty
Rinse the cabbage an extra time and add a bit more sugar to balance the flavor
Kimchi lacks fizz or sourness after a few days
Ensure the container is sealed tightly and keep it at room temperature for at least 24 hours before refrigerating
Storage
Refrigerator: Up to 2 weeks (flavor improves with time)
Freezer: Up to 3 months in an airtight container
Room temperature: Only for the initial 1‑2 day fermentation period
Make-Ahead Tips
- Prepare the rice porridge paste a day ahead and store it in the refrigerator
- The kimchi can be fermented for up to a week before eating for a deeper flavor
- If adding squid or oysters, prepare them a week in advance as described and keep chilled
Frequently Asked Questions
What is the cultural significance and history of Napa Cabbage Kimchi in Korean cuisine?
Napa cabbage kimchi, or baechu kimchi, is Korea’s most iconic fermented side dish, traditionally made in late autumn to preserve the harvest for winter. It embodies the Korean principle of "jeong" (deep affection) as families gather to prepare large batches together, known as "kimjang," which is recognized by UNESCO as an Intangible Cultural Heritage.
What are the traditional regional variations of baechu kimchi in Korean cuisine?
In the southern regions, kimchi often includes raw oysters or squid for extra brininess, while northern styles favor a milder, less spicy flavor with more garlic and less gochugaru. Some coastal areas add kelp stock, and Jeju Island versions incorporate local citrus for a bright note.
How is authentic baechu kimchi traditionally served in Korean households?
Fresh kimchi is served as a banchan (side dish) at every Korean meal, paired with rice, soups, or grilled meats. It can also be used as a base for kimchi jjigae (stew) or kimchi fried rice, showcasing its versatility across meals.
During which Korean celebrations is baechu kimchi especially important?
Kimchi is central to Korean New Year (Seollal) and Chuseok (harvest festival) tables, symbolizing prosperity and health. Families often make large batches during kimjang to ensure enough kimchi for these holidays and the winter months.
What makes Napa Cabbage Kimchi special compared to other Korean fermented vegetables?
Napa cabbage provides a crisp, layered texture that absorbs the spicy, tangy brine beautifully. Its large leaves create a perfect vessel for the flavorful paste, resulting in a balanced crunch and depth of flavor that other vegetables lack.
What are the authentic traditional ingredients for baechu kimchi versus acceptable substitutes?
Traditional ingredients include napa cabbage, Korean red pepper flakes (gochugaru), fermented shrimp sauce (jeotgal), fish sauce, garlic, ginger, and salted radish. Substitutes can be soy sauce or tamari for fish sauce, and a mix of paprika and cayenne for gochugaru, though the flavor profile will shift slightly.
What are the most common mistakes to avoid when making Napa Cabbage Kimchi?
Common errors include under‑salting the cabbage, which leads to a limp texture; over‑mixing the paste, causing it to become watery; and not pressing the kimchi firmly into the jar, which reduces the natural brine formation needed for proper fermentation.
Why does this kimchi recipe use a sweet rice flour porridge instead of plain water?
The sweet rice flour porridge creates a slightly sweet, glossy coating that helps the spices adhere to the cabbage and contributes to a smoother, less gritty texture. It also adds a subtle depth of flavor that plain water cannot provide.
Can I make Napa Cabbage Kimchi ahead of time and how should I store it?
Yes. After packing, let the kimchi ferment at room temperature for 1‑2 days, then transfer it to the refrigerator. It will keep for up to 2 weeks refrigerated and can be frozen for up to 3 months for longer storage.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials, cultural insights, and approachable recipes that range from everyday meals to traditional holiday dishes.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on clear, friendly explanations, often using English subtitles and visual cues, making Korean techniques accessible to beginners worldwide. She also shares personal anecdotes and cultural context, which sets her apart from more technical or purely professional chef channels.
Last updated: August 25, 2026
