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+ servings
kimchi in a jar

Kimchi Recipe

Valentina K. Wein
Learning how to make Kimchi is fun and easy! Once you make it and have it on hand, you'll use it in all sorts of recipes.
Makes 1 (3 liter jar)
Prep Time 20 mins
Fermentation Time 14 d
Course Salad, Ingredient
Cuisine Asian
Servings 16
Calories 26 kcal


  • 1 ounce for every 3-pounds of vegetables pickling canning, kosher or sea salt
  • 3 pounds Napa Cabbage, cored and coarsely chopped
  • 8 ounces Daikon radish
  • 8 ounces carrot, super thinly sliced
  • 4 green onions, finely choppped (white and green parts)
  • 3 to 4 cloves garlic, chopped, minced or whole
  • 2 teaspoons dried red pepper for kimchi (you can find this in Korean markets, or you can use chile paste as a substitute)
  • 3 tablespoons fresh ginger, grated or super thinly sliced


  • Mix all ingredients thoroughly and pack firmly into your clean jar. Be sure the jar is filled to the "max" line but no higher. Place a clean notched weighting jar on the kimchi. This weight is to force water out of the kimchi and keep the kimchi submerged under the brine.
  • Seal your jar, gently twist the airlock into place and fill with brine or distilled vinegar to the fill line.
  • Store at 70 - 80°F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65°F, fermentation may take 2-4 weeks.


  • At temperatures lower than 60°F, the Kimchi may not ferment.
  • Above 80°F, it may become too soft.
  • Fully fermented Kimchi can be kept in the refrigerator, tightly covered for several months.
Calorie count is only an estimate.
Keywords Asian side dishes, great for sandwiches, great in soups
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.