How to Make Easy Kimchi at Home (A Simple Recipe for Beginners)

Does the idea of making kimchi at home seem intimidating? All those steps, the special ingredients, the waiting... What if you could make a ...

Does the idea of making kimchi at home seem intimidating? All those steps, the special ingredients, the waiting...

What if you could make a small, delicious batch of fresh kimchi in about one hour using ingredients you can mostly find at your local palengke?

This is a simple, no-fuss kimchi recipe designed for Filipino beginners. We skip the complicated rice porridge, use common ingredients, and teach you the one non-negotiable secret to real kimchi flavor.

The Ingredients: The "Must-Haves" vs. The "Pinoy Hacks"

Here’s the simple truth. You only need ONE special ingredient.

The 1 Non-Negotiable Ingredient: Gochugaru (고춧가루) This is Korean Chili Powder/Flakes. This is what gives kimchi its bright red color and signature smoky, fruity spice. You must use this. You can buy it at any Korean mart or online.

⚠️ WARNING: DO NOT USE GOCHUJANG (Paste) This is the #1 mistake beginners make. Gochujang is a sweet, fermented chili paste used for stews and marinades. Gochugaru is a pure chili powder used for making kimchi. If you use the paste, your kimchi will be a sticky, gooey, salty mess.

• Confused? Read our guide: [What is Gochugaru vs. Gochujang?]

The "Pinoy Hack" Ingredients:

• 1 large head of Napa Cabbage: You know this as Pechay Baguio.

• 1/4 cup Korean Fish Sauce: Just use your favorite Patis (like Datu Puti or Rufina). It's a perfect 1-to-1 substitute.

• 1/2 cup Coarse Salt: Use coarse sea salt or rock salt. Do not use iodized table salt.

The Vegetables (The "Palaman"):

• 1 large Daikon Radish: You know this as Labanos (about 1 cup, julienned).

• 1 large Carrot: (about 1 cup, julienned).

• 1 bunch Green Onions (or spring onions): Cut into 1-inch pieces.

The Paste (The "No-Porridge" Hack):

• 1/2 cup Gochugaru (Use 1/4 cup if you want it mild)

• 1/4 cup Patis (Fish Sauce)

• 1 tablespoon White Sugar (This replaces the complex rice porridge)

• 1 tablespoon minced Garlic (bawang)

• 1 teaspoon minced Ginger (luya)

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How to Make Easy Kimchi (In 3 Steps)

Step 1: Salt the Cabbage (The "Quick" Method)

You don't need to salt the cabbage for 8 hours. We'll do this the fast way.

1. Cut the Cabbage: Slice the Pechay Baguio lengthwise into quarters. Then, cut each quarter crosswise into 2-inch squares.

2. Wash and Salt: Place the cut cabbage in a large bowl and wash it. Drain the water, then (while it's still damp) sprinkle the 1/2 cup of coarse salt all over, tossing it with your hands to coat every piece.

3. Wait 1 Hour: Let the cabbage sit for 1 hour. Toss the cabbage every 30 minutes. After 1 hour, the cabbage will be wilted, soft, and "floppy."

4. RINSE! RINSE! RINSE! This is very important. Drain the salty water and rinse the cabbage under clean, running water at least 3 times. Taste a piece—it should be mildly salty, not like a salt bomb. Drain it very well.

Step 2: Make the "Magic Paste"

While your cabbage is salting, prepare your "palaman."

1. In a very large mixing bowl (the one you'll mix everything in), combine all the "Paste" ingredients: Gochugaru, Patis, sugar, garlic, and ginger.

2. Stir it into a thick, red paste.

3. Add all your "Palaman" vegetables: the julienned labanos, carrot, and green onions.

4. Mix it all together. You will now have a crunchy, red, spicy vegetable slaw. This is your kimchi paste.

Step 3: Combine and Pack

1. Get Gloves: Put on a pair of food-safe gloves (or clean plastic supot bags) to protect your hands from the Gochugaru.

2. Add Cabbage to Paste: Add your rinsed and drained cabbage to the big bowl with the magic paste.

3. Massage: Use your hands to gently but thoroughly massage the paste into every leaf of the cabbage. Make sure every white part is covered in red.

4. Pack: Pack the finished kimchi tightly into an airtight container (a large Tupperware, a garapon, or a glass jar).

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How to Store It: Fresh vs. Fermented

You have two choices now:

• Option 1: Eat it "Fresh" (Geotjeori): You can eat this kimchi right away! It's crunchy, spicy, and fresh, like a Korean atchara. This is delicious with ramyeon or samgyupsal.

• Option 2: Ferment it: For that classic, fizzy, sour asim-kilig flavor, you need to ferment it.

  1. Press the kimchi down in your container until the liquid (brine) rises.

  2. Leave the container at room temperature (on your counter) for 1 to 2 days.

  3. After 24 hours, "burp" it (open the lid). You may see bubbles. Taste it. Once it's as maasim as you like, move it to the refrigerator.

  4. It will last for weeks (even months!) in the ref, getting more sour and delicious over time.

Congratulations, you just made your first batch of kimchi!

Ready to cook with it?

• Try the ultimate Pinoy-Korean fusion: [How to Make Kimchi Sinigang]

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