Homemade Kimchi

Homemade Kimchi

  • Preparation 1 h
  • Waiting 2 h 30 min
  • Other 4 days
  • Servings 1
  • Makes 2 jars, 4 cups (1 litre) each



    • 1 napa cabbage, about 3 ½ lb (1.6 kg)
    • 2 cups (300 g) daikon, peeled and cut into thin 2-inch (5 cm) sticks
    • 1 cup (130 g) carrots, peeled and cut into rounds
    • ¼ cup (60 g) kosher salt
    • 12 green onions, cut into 2-inch (5 cm) pieces, greens and whites separated
    • 5 garlic cloves, peeled
    • 1 ripe pear, peeled, cored and cubed
    • 6 tbsp (40 g) Korean chili powder (gochugaru) (see note)
    • 2 tbsp sugar
    • 2 tbsp fresh ginger, peeled and coarsely chopped
    • 2 tbsp (30 ml) fish sauce


Note from Ricardo

Gochugaru is a bright red chili pepper with a fruity and subtly spicy flavour popular in Korea. It is available in most Asian grocery stores.

After two or three days, the fermentation process will be underway and bubbles will appear in the liquid, almost as if carbonated. From this stage, allow the kimchi to ferment for another day or two. At this point, you can taste test the kimchi. You can decide to extend the fermentation period depending on the intensity of flavour desired, taking into account that the intensity will develop with each passing day. Refrigeration will stop the fermentation process. Be aware that as they ferment, cabbage and daikon emit a strong aroma, and the liquid might brim over the top of the pots, which is completely normal. If the aroma is too pungent, leave your kimchi to ferment in a closed cabinet.

Personal Note