Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Simplified Homemade Kimchi
Learn how to make traditional Korean kimchi, mild and flavorful, using this simplified version. No cooking is required, only salting, spice mixing, and a three‑day fermentation. Perfect as a probiotic side dish, it keeps for several weeks in the refrigerator.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Massage the cabbage with salt to release the juice.
- • Achieve a homogeneous pepper paste.
- • Mix the kimchi uniformly.
- • Press the kimchi into the jar, eliminating air.
Safety Warnings
- • Wear gloves when handling pepper to avoid skin irritation.
- • Do not overtighten the jar lid during fermentation to prevent dangerous gas buildup.
- • Wash all utensils thoroughly to prevent cross‑contamination.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Five Korean Breakfast Side Dishes (Panchan)
A complete Korean breakfast spread featuring five classic panchan: spicy cucumber salad, dry‑squid jimmy chum, stir‑fried anchovies with shishito peppers, zucchini pancakes, and soy‑braised quail eggs. All dishes are made ahead, store well, and bring variety to your morning table.
Homemade Korean Kimchi (Fermented Napa Cabbage)
A classic Korean fermented side dish made from napa cabbage, daikon, carrots, green onions, and a spicy ginger‑pear paste. This step‑by‑step guide walks you through salting, rinsing, seasoning, and fermenting the kimchi for perfect crunch and tang. No fancy equipment needed—just a few kitchen basics and a glass jar.
Dakgangjeong: Sweet and Crunchy Korean Fried Chicken
This quick‑and‑easy take on Korean fried chicken, Dakgangjeong, showcases double‑fried chicken wings smothered in a sweet‑tangy, mildly spicy glaze that stays crunchy and crisp even the next day. Ideal for parties, potlucks, or casual get‑togethers, it pairs perfectly with a cold beer and is sure to earn compliments!
Large homemade kimchi jar
Traditional Korean kimchi prepared at home with two napa cabbages, gochugaru, fish sauce and dried shrimp. This fermented dish can be stored for several months in the refrigerator and pairs perfectly with any meal.
Eight Korean Side Dishes (Banchan)
A complete Korean banchan platter featuring eight simple, make‑ahead side dishes: Soybean Sprout Muchim, Pan‑Fried Tofu Patties, Stir‑Fried King Oyster Mushrooms, Young Napa Cabbage Salad, Stir‑Fried Anchovies, Spicy Pork (Jeyuk Bokkeum), Spicy Dried Squid Strips, and Seaweed Stem Stir‑Fry. Perfect for serving with rice and a main course.
Tomato Curry with Potato Balls
A comforting Korean‑inspired dinner featuring a rich, creamy tomato curry paired with bite‑size potato balls that are fried to a golden crisp. The dish balances sweet, spicy, and savory flavors and can be made ahead for a quick weeknight meal.