Print

Easy Spicy Homemade Napa Kimchi Recipe Perfect for Beginners

easy spicy homemade Napa kimchi recipe - featured image
Print Recipe

A straightforward and approachable recipe for spicy, tangy, and crunchy Napa kimchi that requires no complicated ingredients or fermentation gadgets, perfect for beginners and busy cooks.

Ingredients

Scale
  • 1 medium head Napa cabbage (about 2 pounds)
  • 1/4 cup (60g) coarse sea salt
  • Water (enough to soak cabbage)
  • 4–5 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Korean red pepper flakes (gochugaru)
  • 2 tablespoons fish sauce (can substitute with soy sauce or tamari for vegetarian/vegan option)
  • 1 teaspoon granulated sugar
  • 3–4 green onions, chopped
  • 1 medium carrot, julienned
  • Optional: 1/2 cup Korean radish, julienned

Instructions

  1. Cut the Napa cabbage lengthwise into quarters and remove the core. Chop into 2-inch pieces. Place in a large bowl and sprinkle evenly with 1/4 cup (60g) coarse sea salt. Toss well to coat all leaves. Add enough cold water to cover the cabbage completely. Let soak for 1 to 2 hours, tossing gently every 30 minutes until softened and shrunk.
  2. Rinse the cabbage under cold running water 2-3 times to wash away excess salt. Drain thoroughly in a colander, squeezing gently to remove extra water but leaving the cabbage moist. Set aside.
  3. In a medium bowl, combine minced garlic, grated ginger, 3 tablespoons Korean red pepper flakes, 2 tablespoons fish sauce, and 1 teaspoon sugar. Mix well until a thick, vibrant red paste forms.
  4. Stir in chopped green onions, julienned carrot, and optional Korean radish into the paste.
  5. Wearing gloves, add the drained cabbage into the spice paste bowl. Use hands or a spatula to rub and mix the paste thoroughly into every piece of cabbage, ensuring even coating.
  6. Transfer the kimchi mixture into a clean, airtight jar or container. Press down firmly to remove air pockets and submerge the cabbage in its own juices. Leave about an inch of space at the top for expansion.
  7. Seal the jar tightly and leave it at room temperature (68-72°F / 20-22°C) for 1 to 3 days depending on desired sourness. Check daily, pressing down to keep cabbage submerged. Once tangy and bubbly to your liking, transfer to the refrigerator to slow fermentation.

Notes

Use gloves when mixing the chili paste to protect your hands. Press down firmly in the jar to remove air pockets and keep cabbage submerged. Ferment at room temperature around 68-72°F for best results. Adjust spice level by varying gochugaru amount. If white film appears on top, skim it off as it is harmless yeast. Store kimchi in refrigerator after fermentation and consume within 3 weeks. For vegetarian or vegan version, substitute fish sauce with soy sauce or tamari.

Nutrition

Keywords: kimchi, napa cabbage, spicy kimchi, homemade kimchi, fermented vegetables, Korean recipe, easy kimchi, beginner kimchi

Find it online: https://lumalunch.com/easy-spicy-homemade-napa-kimchi-recipe-perfect-for-beginners/