A Fast & Flavorful Homemade Kimchee
If you’ve ever wanted to make homemade kimchee without a complicated process, this easy recipe is a great place to start. Made with napa cabbage, fresh vegetables, and a flavorful Korean-inspired chili sauce, it delivers bold flavor with just a few days of fermentation.
This simple approach has become one of my favorite ways to keep a jar of homemade kimchee on hand. It’s easy to prepare, packed with flavor, and makes a delicious addition to everything from rice bowls and salads to soups and savory meals throughout the week.
Prep Time: 45 mins
Total Time: 3 days
Are you ready to make your own Mak Kimchee, Melodia style? This recipe is fragrant, simple, and oh-so-healthy. The best part? You can make it in just a few easy steps and it’s ready to eat after just three days of fermenting.
Ingredients:
- 3-8 pounds of napa cabbage
- 2 bunches of green onions, trimmed of root bits
- 3 large carrots, peeled and grated
- 4-6 inch long Daikon radish, grated
- 1/2 cup of Kosher salt
- 1/2 cup of Korean chili powder
- 10 cloves garlic, peeled
- 6 inches ginger, peeled and roughly chopped
- 1 tablespoon of fish sauce (optional)
- 1/2 cup or more pear juice
- 4 tablespoons of white miso paste
Bringing It All Together:
- Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), and put it in a bowl with the carrots and daikon. Cut the green tops off the green onion into 1/2 pieces and save the white root bits for the sauce. Sprinkle with 1/2 cup kosher salt, and massage it so everything is coated in salt and starting to soften and wilt. Fill the bowl with cold, chlorine-free water to cover it well, and let it soak for at least four hours….I often let it soak overnight.
- Pour the cabbage, carrots, daikon, and green onion into a strainer and let the brine drain away.
- To make the chili sauce, toss the green onion roots in a food processor with the garlic, ginger, miso paste, pear juice, and Korean pepper powder. Zap it on high ’til it’s smooth-ish. Optional: add in the fish sauce for more of a traditional umami taste.
- Put the brined veggies in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Pour the chili paste combo over the cabbage mixture and wear gloves to massage it all over so everything is completely covered.
- Pack super tight in canning jars. CRAM it in there. Place jars on a rimmed baking dish to catch any spillover. Let it sit at room temperature for up to 72 hours, until it is bubbly and “fragrant”. By fragrant, I mean it smells a bit like hot garbage.
- Store in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. I like to seal my jars in big ziplock bags to keep the gasses locked inside. The older it gets, the stronger it will become.
Notes:
- If you need extra brine to keep your vegetables submerged, combine 1 quart of cool water with 4 teaspoons of kosher salt in a quart jar with a tight-fitting lid and shake until the salt is dissolved. Use it to top off the vegetables as needed.
- Make sure to use chlorine-free water to soak the vegetables. Chlorine can inhibit the growth of the good bacteria needed for fermentation.
- When packing the kimchee into jars, make sure to pack it tightly and leave some headspace at the top for expansion during fermentation.
Ready to Enjoy
After a few days of fermentation, the flavors deepen and come together beautifully. The result is a vibrant, tangy kimchi that’s ready to enjoy on its own or paired with your favorite meals.
Why I Love This Easy Kimchee Recipe
One of the reasons I love this easy kimchee recipe is that it makes something that can feel intimidating surprisingly approachable. With a handful of simple ingredients and a little hands-on preparation, ordinary vegetables are transformed into something bold, flavorful, and completely satisfying.
I enjoy recipes that invite me to get involved in the process, and kimchi is exactly that kind of experience. From mixing the spicy sauce to massaging it into the vegetables by hand, there’s something deeply rewarding about creating each batch from scratch. It turns a simple afternoon in the kitchen into a creative ritual.
For me, this recipe is a reminder that some of the most enjoyable meals don’t have to be complicated. Sometimes all it takes is a little curiosity, a willingness to try something new, and a few simple ingredients to create something memorable.
Made by Hand
One of my favorite details from filming this easy kimchee recipe was the beautiful jagua henna artwork adorning my hands. Created by a talented local artist, the intricate designs became part of the visual story woven throughout the video.
As I prepared the vegetables, mixed the spicy sauce, and packed each jar by hand, I was reminded how much I enjoy the process of creating things from scratch. Whether it’s a homemade recipe, a piece of artwork, or a thoughtfully crafted garment, there is something deeply satisfying about working with your hands and watching simple elements come together to create something meaningful.
The henna designs felt like a fitting companion to this recipe—a celebration of craftsmanship, creativity, and the beauty that can be found in the process itself.
Crafted with Intention
One of the things I appreciate most about making kimchee is watching simple ingredients transform into something bold, flavorful, and uniquely their own. The process is hands-on, a little messy, and incredibly rewarding—a reminder that some of the most meaningful things in life take shape through time, care, and creativity.
I’ve always been drawn to that same spirit in other areas of my life. Whether I’m experimenting in the kitchen, designing a collection, or exploring a new place, I find beauty in the process of making something thoughtfully and with intention.
If you’d like to explore more of my creative world, I invite you to discover the latest Melodia Designs collections inspired by craftsmanship, self-expression, and a life lived with curiosity.
