Budget Batch Fermented Cabbage Kimchi

Name: Budget Batch Fermented Cabbage Kimchi
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 lb (900 g) napa cabbage, cored and cut into 2-inch (5 cm) pieces; 3 tablespoon (45 g) sea salt or kosher salt; 8 oz (225 g) daikon radish, cut into thin matchsticks (about 2 inches / 5 cm long); 6 clove (30 g) garlic cloves, minced; 3 tablespoon (25 g) Korean red chili flakes (gochugaru); 1 cup (240 ml) filtered or boiled water, cooled, at room temperature; 2 teaspoon (10 g) sea salt or kosher salt; 1 tablespoon (15 ml) fish sauce (optional but traditional) (optional); ½ teaspoon (2 g) sugar (optional)

From the MyKitchenBank Kitchen

A traditional Korean lacto-fermented kimchi made with napa cabbage, daikon radish, garlic, and gochugaru. This budget-friendly version uses simple pantry staples and ferments at room temperature for 3–5 days to develop complex, tangy, spicy flavor. Perfect for beginners: no special equipment needed, forgiving fermentation, and keeps for weeks in the refrigerator.

Prep: 25 min
Cook: —
Wait: 3 days
Total: 3 days
Makes: About 2 quarts (2 L) fermented kimchi

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Steps

Before you start

Use a clean 2-quart (2 L) glass jar or food-grade container.
Ensure all cutting boards, knives, and utensils are clean to avoid unwanted bacteria.
Room temperature should be 65–75°F (18–24°C) for steady fermentation; cooler ferments slower, warmer ferments faster.
Have sea salt or kosher salt on hand (avoid iodized salt, which can interfere with fermentation).

1
Salt the cabbage
- Cut the cored napa cabbage into 2-inch (5 cm) pieces and place in a large bowl.
- Sprinkle 3 tablespoons (45 g) of salt evenly over the cabbage.
- Using clean hands or gloves, massage the salt into the leaves for 2–3 minutes until the cabbage releases its liquid and begins to soften.
- This salting draws out the vegetable's water, which becomes the natural brine for fermentation.
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Ready when: Cabbage is softened and pools of liquid have formed at the bottom of the bowl
Tip: Use non-iodized salt; iodized salt can cloud the brine and inhibit fermentation.
2
Prepare the paste base
- In a small bowl, combine the minced garlic (6 cloves, about 30 g), gochugaru (3 tablespoons / 25 g), 2 teaspoons (10 g) salt, and the optional fish sauce (1 tablespoon / 15 ml) and sugar (½ teaspoon / 2 g).
- Add 2–3 tablespoons of the liquid that has accumulated from the salted cabbage and stir until a thick, spreadable paste forms.
- If using fish sauce, it will add umami depth; skip it for a vegetarian version.
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Ready when: Paste is smooth, thick, and evenly colored deep red
Tip: If the paste is too thick and won't spread easily, add another tablespoon of cabbage liquid.
3
Mix daikon into cabbage
- Add the daikon radish matchsticks (8 oz / 225 g) to the salted cabbage in the bowl.
- Gently toss to distribute the daikon throughout.
- The radish adds crunch and a subtle sweet-peppery note that balances the fermentation.
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Ready when: Daikon is evenly mixed with cabbage
Tip: Don't squeeze or crush the daikon; keep it whole so it stays crisp during fermentation.
4
Coat vegetables with paste
- Pour the garlic-gochugaru paste over the cabbage and daikon mixture.
- Using clean hands, gloves, or a spoon, thoroughly coat every piece of cabbage and daikon, working the paste down into the layers.
- The goal is an even, visible red coating on all vegetables.
- This typically takes 2–3 minutes of gentle mixing.
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Ready when: Every piece of vegetable is coated in red paste; no white areas remain visible
Tip: Work gently but thoroughly—uncoated pieces are more prone to mold.
5
Pack into the jar
- Transfer the coated cabbage and daikon to the clean 2-quart (2 L) glass jar, pressing down firmly with clean hands or a spoon as you fill.
- Pack it tightly, working the vegetables toward the bottom until you reach about 1 inch (2.5 cm) from the rim.
- The vegetables should be compressed enough that their liquid rises to cover the top layer.
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Ready when: Vegetables are tightly packed; brine covers the top of the vegetables with at least ½ inch (1 cm) clearance below the lid
Tip: Vegetables must stay submerged—exposure to air invites mold. If brine doesn't quite cover the vegetables, dissolve 1 teaspoon salt in ¼ cup cooled water and pour in just enough to submerge.
6
Add water brine if needed
- If the cabbage liquid has not fully covered all the vegetables (the top should be submerged by at least ½ inch / 1 cm), dissolve ½ teaspoon salt in ¼ cup (60 ml) of the cooled filtered water and pour it over the vegetables.
- This ensures all pieces remain submerged throughout fermentation, preventing exposure to air that could encourage mold.
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Ready when: Brine level reaches at least ½ inch (1 cm) above the highest vegetable piece
Tip: Only add water if needed; most of the brine will come from the cabbage's released liquid.
7
Ferment at room temperature (3–5 days)
- Cover the jar loosely with its lid (do not seal tightly—gases need to escape).
- Place it on a kitchen counter or pantry shelf away from direct sunlight, at room temperature (65–75°F / 18–24°C).
- After 24 hours, you will notice bubbling and a sour aroma developing.
- Open the lid daily (or every other day) to release built-up gas and check that the vegetables remain submerged.
- If any float to the surface, press them down gently with a clean spoon.
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Ready when: Brine is cloudy, bubbles are visible, and the smell is distinctly tangy and fermented (not rotten or musty)
Tip: If white mold appears on the surface, skim it off immediately and ensure vegetables are submerged; if black or fuzzy mold appears throughout, discard the batch.
8
Taste and decide on doneness
- On day 3, open the jar and taste a small piece of cabbage.
- The flavor should be tangy, spicy, and savory—not salty or crunchy like fresh cabbage, but not mushy either.
- If you prefer a more sour, complex flavor, continue fermenting until day 5.
- For a milder, crisper result, move to the next step on day 3.
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Ready when: Cabbage is tender but still has a slight bite; flavor is tangy, spicy, and umami-forward
Tip: Fermentation speed depends on room temperature. At 65°F (18°C), allow 5–7 days; at 75°F (24°C), 3–4 days are often sufficient.
9
Transfer to cold storage
- Once satisfied with the flavor, seal the jar with its lid and move it to the refrigerator (below 40°F / 4°C).
- The cold dramatically slows fermentation, halting further flavor development and preserving the texture.
- The kimchi will keep for 2–3 weeks in the refrigerator, though it often lasts longer; the flavor actually deepens slightly over the first week in the fridge.
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Ready when: Jar is sealed and in the refrigerator; temperature is below 40°F (4°C)
Tip: Never leave kimchi at room temperature longer than 5–7 days unless you want it very sour and vinegary.

Good to know

Tips

Keep the vegetables submerged in brine throughout fermentation—mold grows only on surfaces exposed to air. If they float, press them down daily or use a small glass weight inside the jar.
Fermentation speed varies widely by room temperature. Use this guide: 65°F (18°C) = 5–7 days, 70°F (21°C) = 3–5 days, 75°F (24°C) = 2–4 days. You cannot ferment in temperatures below 55°F (13°C).
Taste frequently (day 2 onward) to find your preferred sourness. There is no 'wrong' doneness—it is purely a matter of preference.
Fermented kimchi brine is liquid gold: it is probiotic and flavorful. Use it in dressings, stews, marinades, or drink a spoonful straight for digestive benefits.

Make ahead

Kimchi is a make-ahead dish by nature. You can also prepare the paste and cut the cabbage and daikon up to 8 hours ahead, storing them separately in the refrigerator; bring to room temperature before mixing and fermenting.

Storage & reheating

Room temperature (65–75°F / 18–24°C): Ferments actively for 3–5 days; do not store longer than 1 week at room temperature or flavor becomes very sour and vinegary. Refrigerator (below 40°F / 4°C): Keeps for 2–3 weeks and up to 1 month; flavor deepens in the first week. Freezer (0°F / –18°C): Freezes well for up to 3 months in an airtight jar or freezer bag; thaw in the refrigerator and use within 1–2 weeks of thawing. To reheat, serve chilled straight from the jar or warm briefly in a pan over medium heat for use in cooked dishes.

Substitutions

Korean red chili flakes (gochugaru) → cayenne pepper or red chili powder (use 2 tablespoons / 15 g—it is spicier). Gochugaru is traditional and gives authentic fruity heat; cayenne is hotter and more one-note but works in a pinch.
daikon radish → green onion (scallion), cut into 2-inch pieces, or additional napa cabbage. Daikon adds crunch and subtle sweetness; green onion is milder and slightly oniony; both work well and keep fermentation predictable.
fish sauce (optional but traditional) → soy sauce (use 1 tablespoon / 15 ml) or miso paste (dissolve ½ tablespoon / 8 g in the paste). Fish sauce adds umami; soy and miso are vegetarian alternatives with similar savory depth.
sea salt or kosher salt → kosher salt or pickling salt (measured by weight at 45 g). Sea salt, kosher salt, and pickling salt all work; avoid iodized table salt, which clouds brine and interferes with fermentation.