How To make easy Kimchi at home – Korean Kimchi Recipe

After so many requests finally a homemade easy kimchi recipe for you. Do let us know how it turns out. This is a traditional side dish of Korea, they serve it with almost everything and also many recipes are made with it like soups, bibimbap, noodles, and more. It also has health benefits plus it’s low calorie dish #happycookingtoyou #FoodFusion

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  • Water 1 Cup
  • Chawal ka attta (Rice flour) 1 & ½ tbs
  • Brown sugar powdered 1 & ½ tbs
  • Pyaz (Onion) 2 medium
  • Lehsan (Garlic) cloves 15-16
  • Adrak (Ginger) 2-inch piece
  • Lal mirch powder (Red chilli powder) ½ Cup or to taste
  • Namak (Salt) 1 & ½ tsp or to taste
  • Paprika powder 1 tbs (optional)
  • Fish sauce ¼ Cup
  • Napa cabbage/Chinese cabbage 1 kg
  • Water 1 Cup
  • Namak (Salt) ¼ Cup
  • Chives chopped ½ Cup
  • Gajar (Carrot) julienne 1 Cup
  • Mooli (Radish) julienne 1 Cup
  • Hara pyaz (Spring onion) chopped ½ Cup


In a saucepan,add water,rice flour & whisk well.

Turn on the flame & cook on low flame until it thickens.

Add brown sugar,mix well & cook for 1-2 minutes.

Let it cool.

In a chopper,add onion,garlic,ginger & chop well.

Take out in a bowl,add cooked rice flour mixture,red chilli powder,salt,paprika powder,fish sauce,mix until well combined & set aside.

Cut napa cabbage lengthwise through the stem into quarters.Cut the stem from each piece then cut each quarter into wide pieces.

In a bowl,add napa cabbage,water,salt,mix well & let it brine for 3-4 hours (flip sides in between).

Rinse cabbage with tap water few times to get rid of salt & let it drain for 30 minutes.

In a large bowl,add cabbage,chives carrots,radish,spring onion,prepared spice mixture & mix until well combined.It will have a pungent smell which is normal.

Transfer the kimchi in an airtight container & let it ferment at room temperature for 24 hours.

You may see bubbles inside the container & brine may seep out of the lid.

Check the kimchi once a day, opening the container & pressing down on the vegetables with a clean spoon to keep them submerged under the brine & refrigerator for 3-4 days & stir in between few times. Kimchi is ready!


Kimchi can be stored in an airtight container in a refrigerator for up to 2 months.

Always use clean spoon each time to extract the kimchi from the container or jar.

Recipe By: Kanwal Mohsin

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