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Kimchi (Korean Fermented Spicy Cabbage)

Rated as 4.5 out of 5 Stars

"I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success."
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2 d 9 h 25 m servings 88
Original recipe yields 14 servings


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  1. Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
  2. Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
  3. Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
  4. Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
  5. Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
  6. Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
  7. Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
  8. Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. Most of the salt is washed off, so the actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 88 calories; 1.2 17.9 3.9 3 24796 Full nutrition

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Read all reviews 2
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I made one change which I will explain but this is excellent. I went to the specialty store and told the lady what I was making. She recommended a shrimp paste in a tube over the dried salted sh...

Wonderful! next time I'll not add as much of the red pepper powder. very spicy, but great flavors!