How to Make Kimchi: Turn Everyday Cabbage Into Crunchy, Spicy Korean-Style Goodness—No Fuss Needed

Kimchi is one of those kitchen power moves: big flavor, low lift, and it quietly supports your gut while it sits in the fridge getting better. This version leans on regular white cabbage, brings plenty of heat and crunch, and plays well with just about everything you cook. Simple to make, happy to hang out in cold storage, and loaded with probiotic perks that support digestion and immunity.

What you need

• 1 head white cabbage (about 1.5 kg)
• 100 g salt (for brining)
• 500 ml water
• 1 large carrot
• 1 cucumber (optional)
• 1 small onion
• 4-5 garlic cloves
• 2 cm fresh ginger
• 1-2 red chili peppers, or 1 tbsp ground red pepper
• 2 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tsp sugar
• A bunch of scallions (5-6 stalks)

How it comes together

Prep the cabbage: Cut the head into big pieces (quarters or eighths) and remove the core. In a large bowl or pot, dissolve the salt in the water and submerge the cabbage. Set a plate on top with a light weight so the leaves stay under the brine. Leave it at room temperature for 12-24 hours. This brine time gives you that ideal combo of tender leaves with a clean snap.

While the cabbage soaks, handle the veg: Grate the carrot on a coarse grater (or slice into thin matchsticks). If you are using the cucumber, slice it into thin half-moons. Slice the onion and scallions thinly. Grate the ginger and garlic on a fine grater.

Mix the punchy paste: Stir together the garlic, ginger, hot pepper, fish sauce, and sugar to form a spicy paste. Add the prepared vegetables to the bowl and mix until everything is coated.

Bring it all together: Drain the brined cabbage and give it a gentle squeeze. Combine it thoroughly with the vegetable mixture, working some of the paste between the leaves so every bite carries flavor.

Pack and ferment: Tightly pack the kimchi into a glass jar or ceramic crock. Set the lid on lightly so gas can escape during active fermentation. Leave it at room temperature for 1-2 days, then move it to the refrigerator for 3-5 days so the flavor rounds out and settles into balance.

How to eat it (besides straight from the jar)

Serve as a bold, standalone snack, or toss into soups, ramen, or salads when a dish needs heat and brightness. It stores well in the fridge, so you can keep the party going all week.