Homemade Kimchi Homemade Kimchi

Homemade Kimchi | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

A traditional fermented Korean side dish, kimchi is a sweet and spicy combination of sliced cabbage, other vegetables and seasonings. About a day after jarring the kimchi, you will begin to see bubbles in the liquid; this is a sign that the fermentation process is working.

  • Prep time 20 minutes
  • Total time 4 days



Cut cabbage lengthwise into quarters; remove and discard core. Cut cabbage crosswise into 2-inch wide ribbons; place in large bowl. Sprinkle with salt; cover with 2 cups water. Let stand until cabbage is very limp, at least 8 hours. Drain and rinse thoroughly; gently squeeze out excess liquid. In clean bowl, combine cabbage and daikon. Set aside.

In small saucepan, whisk flour with 1 cup water. Cook over medium heat, stirring often, until thickened, about 5 minutes. 

In food processor, pulse together green onions, garlic, apple, ginger and shrimp paste until evenly mixed. Pulse in flour paste, red pepper powder, sugar and fish sauce. Scrape over top of cabbage mixture; using hands, mix until vegetables are well coated.

Pack into 3 hot (sterilized) 2-cup canning jars. Cover with lids; screw on bands. Let stand at room temperature until bubbly, about 24 hours.

After 1 day, open jars to let gases escape; reseal and refrigerate for at least 48 hours. For best flavour, serve after 1 week and consume within 1 month. 

Tip from The Test Kitchen: Gochugaru is kimchi's essential ingredient. Sweet and smoky in flavour, it's slightly different from traditional chili powder; look for it in major grocery stores and Asian markets. 

Makes about 6 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 1 g
  • Sodium 556 mg
  • Sugars 2 g
  • Protein 1 g
  • Calories 26
  • Potassium 187 mg
  • Cholesterol 1 mg
  • Total carbohydrate 6 g


  • Iron 2
  • Folate 22
  • Calcium 3
  • Vitamin A 6
  • Vitamin C 27
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Homemade Kimchi