Quick Kimchi Recipe

This quick and easy kimchi recipe is a great way to make kimchi very easily!

There are many ways to make kimchi. We’ve designed this recipe to cut to the chase so you can make your kimchi in minutes!

The ingredients have been selected to be easy to find and we have simplified the preparation of our Traditional Kimchi Recipe.

After a few days of fermentation, you can enjoy your delicious homemade kimchi, bringing more flavour, zest, and probiotics into your life!

The preparation of kimchi can be divided into 4 steps:

  1. Prepare the ingredients
  2. Let them rest
  3. Put them in a jar
  4. Let them ferment

Is this your first time fermenting vegetables? Don’t worry, it’s very easy!

After mixing the vegetables and salt, simply let the kimchi ferment at room temperature away from oxygen. As if by magic, the fermentation process takes care of itself.

To learn all about the process, check out the guide on How to Ferment Vegetables.

Kimchi easy fast recipe

What Are the Ingredients for Kimchi?


Traditional kimchi usually contains Chinese cabbage, daikon radish, chili, garlic, ginger, and fish sauce. These ingredients are readily available in grocery shops and can be easily substituted if needed.

The advantage of Chinese cabbage (napa) is that its leaves are soft and can be sliced very quickly. If you don’t have Chinese cabbage, you can replace it with bok choy or green cabbage.

Daikon radish (white radish) is very easy to shred coarsely with a cheese grater or food processor. If you don’t have daikon radish, you can replace it with red radish or carrots.


The only ingredient listed on the package must be “salt”! Kosher salt, pickling salt, and sea salt work very well.


Ginger, garlic, Korean chili, and fish sauce provide the unique flavour of traditional kimchi.

Korean chili (gochugaru) is the variety of chili traditionally used to make kimchi. It gives kimchi a deep red colour and a slightly smoky taste.

No gochugaru on hand? Use chili flakes, cayenne pepper, or whatever you have in your pantry. If your tolerance for chili is very low, don’t use it. I promise we won’t tell!

Fish sauce gives kimchi a unique flavour, but it can be replaced with other ingredients that also provide “umami”, such as soy sauce, miso paste, or seaweed for a vegan version.

Recette de kimchi facile rapide

Quick and Easy Kimchi Recipe

Prepare kimchi easily at home! This quick kimchi recipe makes crunchy and tasty kimchi.
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  • 1200 g napa cabbage (1 large cabbage)
  • 500 g daikon radish (1 large radish)
  • 6 green onions
  • 1 tbsp ginger
  • 4 garlic cloves (or 1 tsp. garlic powder)
  • ¼ cup hot pepper powder (or hot pepper flakes)
  • 2 tbsp fish sauce
  • 2 tbsp salt


Prepare the vegetables

  • Cut the cabbage into small pieces (about 2cm/1 inch).
  • Peel and shred the daikon radish.
  • Finely chop the garlic and ginger.
  • Mix all ingredients in a large bowl. Massage for 1 to 2 minutes.

Resting Time

  • Let them sit for 30 minutes at room temperature. The vegetables will release some of their water

Putting Into Jars

  • Put the vegetables into the jars, compacting them well as you go. The juice from the vegetables will come out and cover them. 
  • If there is liquid in the bottom of the large bowl, divide it among the jars.
  • Fill the jars to about 3cm from the rim.
  • Insert a ViscoDisc to keep the vegetables submerged under the liquid.
  • Close the lid.
  • If there are any vegetables left in the bowl, add them to a salad.


  • Place the jar on a large dish at room temperature.
  • Let it ferment for at least 5 days. Fermentation will create bubbles inside the jar. This is normal! 
  • After opening it, put it in the fridge. Kimchi can be stored in the fridge for months.


If you don't have the exact ingredients, feel free to improvise. However, the amount of salt must be about 2% of the total weight of the vegetables.
Several types of equipment can be used to make this recipe. Check out our Guide to Choosing Your Fermentation Equipment.
Kimchi is delicious after 5 days of fermentation but will become more refined over time! Don't hesitate to let it ferment longer.
Fermented kimchi has a slightly acidic smell. If there are bubbles, it is a good sign! If there are no bubbles, that is also normal.
Have you tried it?Share and tag @revolutionfermentation!

Now you have a delicious jar of homemade kimchi!

Kimchi is traditionally eaten as a side dish. Use it in poutine, on a grilled cheese sandwich, in fried rice, soup, or in a ramen bowl.

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