Fast & Easy · Korean · Starters/ Appetizers

Easy Homemade Kimchi


I absolutely love kimchi! I eat it for my lunch every other day, at least 3 times a week. Kimchi soup, fried rice, bread, on its own, i love them all! Just because i love it so much, it can get really expensive. $7+ only gets me a tiny bottle and they only have cabbages in it. So i thought of making my own fresh ones where i can have as much as i want and add whatever i love in it. This is a very simple and cheap recipe, under $10 and you can get 3 big tubs of fresh yummy kimchi. Because I added all the stuff i love, i think it’s definitely the best kimchi i’ve had!

Recipe (for 1 medium tub)


1/3 Napa/wongbok cabbage, cut in suqares

1/2 stick Radish, peeled and cut in sticks

4 stalks of spring onions

1/2 stick carrot, shredded (optional)


2 tsp white vinegar

4-5Β  tbsp Kimchi base (depending on how spicy you’d like)


  1. Place all ingredients in a airtight tub and sprinkle with generous amount of salt (about 1tbsp), rub with your hands till mixed well
  2. Add in vinegar and mix well
  3. Cover the lid of the tub and let it stand and ferment for just over 5 hours
  4. Drain the excess water from the tub
  5. Add in Kimchi base and mix well
  6. Add in more salt, to tase
  7. Chill and ready to serve

Note: I keep this in my fridge for about 1 – 1 1/2 weeks and it still tastes fresh and yummy =) I eat it on its own, or add it in soup, make kimchi fried rice and kimchi pancakes. It definitely is a good base for many dishes!

3 thoughts on “Easy Homemade Kimchi

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