Yield
5 cups
Container
2 qt
Cost
$8.45
1 medium napa cabbage ≈ 2 lbs
| Ingredient | Amount |
|---|---|
| Napa Cabbage | 2 lbs |
| Coarse Sea Salt (brining) | 1.9 tbsp |
| Gochugaru (Korean chili flakes) | 4.0 tbsp |
| Fish Sauce | 1.6 tbsp |
| Garlic | 2 cloves |
| Fresh Ginger (grated) | 0.6 tbsp |
| Scallions | 3 stalks |
| Daikon Radish (matchstick) | 1.0 cups |
| Rice Flour Paste | 0.5 tbsp flour + 0.1 cups water |
| Sugar | 2.1 tsp |
Store kimchi runs $6–$10 per 16 oz jar; homemade costs 50–70% less
Inputs
Result
Two pounds of napa cabbage with medium spice yields about 5 cups of kimchi. Brining takes 2–6 hours, then 2–5 days at room temperature to ferment.
Inputs
Result
Five pounds of cabbage makes a large batch of about 13 cups. Hot spice level uses the full gochugaru ratio. Cost is roughly $11 vs $30+ for the same amount store-bought.
Inputs
Result
Vegan kimchi replaces fish sauce with soy sauce and optionally miso paste. Same cabbage prep and fermentation process, slightly lighter umami flavor.
Use 3.5% of the cabbage weight in coarse sea salt for brining. For a 2-pound head of napa cabbage, that is about 1.1 ounces (roughly 2 tablespoons) of coarse salt. Sprinkle salt between each leaf, focusing on the thicker white parts. Brine for 2–6 hours until the leaves are pliable and bend without snapping.
| Cabbage (lbs) | Salt (tbsp) | Brine Time | Yield (cups) |
|---|---|---|---|
| 1 lb | ~1 tbsp | 2–4 hours | ~2.5 cups |
| 2 lbs | ~2 tbsp | 2–6 hours | ~5 cups |
| 5 lbs | ~5 tbsp | 4–6 hours | ~12.5 cups |
Standard kimchi uses about 5% of the cabbage weight in gochugaru (Korean red pepper flakes). For a 2-pound cabbage, that is roughly 3–4 tablespoons for medium heat. Adjust by 50% for mild or up to 150% for extra hot. Gochugaru has a distinctly smoky, fruity heat different from cayenne or other chili powders.
| Spice Level | Gochugaru % | For 2 lbs Cabbage | Heat Level |
|---|---|---|---|
| Mild | 2.5% | ~1.5 tbsp | Gentle warmth |
| Medium | 3.75% | ~3 tbsp | Pleasant kick |
| Hot | 5% | ~4 tbsp | Distinctly spicy |
| Extra Hot | 7.5% | ~6 tbsp | Very fiery |
At room temperature (65–75°F), kimchi ferments in 2–5 days. In the refrigerator (35–40°F), it takes 1–2 weeks. Most people let it ferment 1–2 days at room temperature until it starts bubbling, then move it to the fridge. Kimchi continues fermenting slowly in the fridge for months, getting tangier over time.
| Temperature | Ready In | Tanginess | Shelf Life |
|---|---|---|---|
| 70–75°F (room) | 2–3 days | Mild tangy | Move to fridge |
| 65–70°F (cool room) | 3–5 days | Medium tangy | Move to fridge |
| 35–40°F (fridge) | 1–2 weeks | Slow-developing | 3–6 months |
Yes. For vegan kimchi, replace fish sauce with soy sauce (same amount) or miso paste (half the amount). Some recipes use kelp stock or mushroom powder for umami. The result is lighter and cleaner-tasting than traditional kimchi but still develops good fermented flavor.
| Substitute | Amount vs Fish Sauce | Umami Level | Best For |
|---|---|---|---|
| Soy Sauce | Same amount | Medium | Easy swap, salty |
| White Miso | Half amount | High | Rich, complex |
| Kelp Stock | Same amount | Mild | Light, clean |
| Mushroom Powder | 1 tsp per lb | High | Deep savory |
Use a glass mason jar, ceramic crock, or food-grade plastic container. Glass jars are the most popular for home kimchi. Fill to 80% capacity, press kimchi firmly below the brine level, and leave 1–2 inches of headspace for CO₂ expansion. Burp the jar daily during room-temperature fermentation.
| Container | Material | Pros | Cons |
|---|---|---|---|
| Mason Jar | Glass | Easy to monitor, clean | Must burp daily |
| Onggi Pot | Ceramic | Traditional, micro-breathing | Expensive, fragile |
| Plastic Container | Food-grade plastic | Lightweight, cheap | Absorbs odors |
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Last Updated: Mar 9, 2026
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