Holly's Homestead — Recipe
Easy Kimchi
Spicy, tangy fermented wombok with garlic, ginger and chilli
DIFFICULTY Medium
COURSE Side
CUISINE Korean
COURSE Side
CUISINE Korean
Estimated nutrition per serve: 35 kcal · 1g protein · 8g carbohydrate · 0g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Toss the wombok with the salt in a large bowl, massaging it in. Leave for 1-2 hours, turning every 30 minutes, until the leaves are limp and have released liquid.
- Rinse the wombok three times in cold water to remove the salt, then drain very well and squeeze out excess water.
- Mix the garlic, ginger, gochugaru, fish sauce and sugar into a paste.
- Wearing gloves, mix the paste through the wombok, spring onions and carrot until every piece is coated.
- Pack tightly into a clean glass jar, pressing down so the liquid rises over the vegetables. Leave 3cm of headspace and cover loosely with the lid.
- Ferment at room temperature out of direct sun for 2-5 days, pressing down daily and tasting from day 2. Refrigerate when pleasantly sour.
03Notes & substitutions
- Use daikon radish in place of the carrot for a more traditional kimchi.
- Adjust the gochugaru to taste - 1 tablespoon makes a milder kimchi.
- Swap fish sauce for soy sauce and add a little extra salt to make it vegan.
- Cabbage or bok choy also work in place of wombok.
- Use older, sour kimchi in fried rice, stews and pancakes.
04Common mistakes
- Not rinsing the salt off — the finished kimchi will be too salty to eat.
- Leaving vegetables above the liquid — anything exposed to air can grow mould; press it down so it is submerged.
- Filling the jar to the top — fermenting kimchi bubbles and overflows; leave headspace.
- Using iodised salt — it can slow fermentation and cloud the brine.
05Storage & leftovers
Fridge
Keeps for 3 months or more; the flavour gets more sour over time.
Freezer
Not recommended; it turns mushy, though thawed kimchi is fine in cooked dishes.
Opening the jar
Fermenting kimchi releases gas; open the lid daily during fermentation.
More About This Recipe
07Troubleshooting
- No bubbles after 3 days. It may be too cool; move it somewhere warmer and wait another day or two.
- Kimchi is too salty. It was not rinsed enough. Serve it in cooked dishes where the saltiness balances out.
- White film on the surface. A flat white film is usually harmless yeast; skim it off. Fuzzy mould means discard the jar.
- Kimchi is mushy. It was over-fermented or the cabbage was brined too long.
Frequently Asked Questions
How do I know when it is ready?
It should taste pleasantly sour, with small bubbles and a fizzy tang, after 2-5 days depending on the temperature.
Is it safe to ferment at room temperature?
Yes - the salt and the acid the bacteria make protect it, as long as the vegetables stay submerged and your jar is clean.
Do I need special equipment?
No - a clean jar, gloves and a spoon is enough.
Can I make it milder?
Yes - use less gochugaru and skip the extra sugar.