This simple kimchi recipe skips the long ingredient list and still gives you a crunchy, tangy, spicy jar of fermented napa cabbage. Instead of the usual chili flakes, the paste is made from sweet mini bell peppers, fresh jalapenos, and a whole head of garlic, so the color is bright and the heat is easy to adjust.
You only need five ingredients, a food processor, and a few clean jars. The cabbage soaks in salt water for a couple of hours, gets mixed with the pepper paste, and then ferments on the counter for one to five days. After that it goes into the refrigerator, where the flavor keeps developing.
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Why This Simple Kimchi Recipe Works
Salting the cabbage in a brine does two jobs at once. It pulls water out of the leaves so they stay crisp instead of turning soft, and it creates a salty environment where helpful bacteria can grow while spoilage organisms struggle. That is the core idea behind every good batch of simple kimchi.
The pepper paste is the other reason this version works. Sweet mini peppers bring color and gentle sweetness, jalapenos bring heat, and raw garlic gives the sharp, savory edge you expect. Because you control the number of jalapenos, you can make it mild for family dinners or fiery for spicy food fans.
Ingredients for Simple Kimchi
- 2 medium heads napa cabbage, cut into quarters lengthwise and then into bite size pieces
- 250 grams non iodized coarse salt (about 1 heaping cup)
- 2 1/2 quarts cold water for the brine
- 24 oz sweet mini bell peppers, stems and cores removed
- 2 to 3 jalapeno peppers, stems and cores removed
- 1 head garlic, cloves peeled
Napa cabbage. This is the crisp, mild base. Cut it into bite size pieces so it ferments evenly and is easy to scoop.
Coarse salt. It draws out moisture and controls fermentation. Use non iodized salt, and do not swap in fine table salt by volume, since it is much saltier per cup.
Sweet mini bell peppers. They give the paste its bright color and natural sweetness. Regular red bell peppers work if you cannot find minis.
Jalapenos. They set the heat level. Keep the seeds for more fire or remove them for a milder jar.
Garlic. A full head gives that unmistakable kimchi aroma. Peel it ahead of time so the paste comes together quickly.
How to Make Simple Kimchi
1. Cut and brine the cabbage. Cut the napa cabbage into quarters lengthwise, then into bite size pieces, and place it in a large bowl. Dissolve the salt in the cold water, pour it over the cabbage, and press the leaves down so they stay submerged. Let it soak for 2 to 6 hours, stirring now and then, until the stems bend without snapping.
2. Blend the pepper paste. Add the sweet mini peppers and jalapenos to a food processor and blend until smooth. Add the peeled garlic and blend again into a thick paste. Scrape down the bowl once so no chunks remain.
3. Drain and rinse. Drain the cabbage in a colander and rinse it under cold running water to wash off the extra salt. Taste a piece: it should be pleasantly salty, not harsh. Squeeze out as much water as you can with your hands.
4. Mix the kimchi. Return the cabbage to a large dry bowl, add the pepper and garlic paste, and mix well with gloved hands until every piece is coated.
5. Pack the jars. Press the mixture into clean glass jars, packing it tightly so the cabbage sits under its own liquid. Leave space at the top because fermentation makes gas and the liquid will rise.
6. Ferment on the counter. Seal the jars and keep them at room temperature for 1 to 5 days, away from direct sun. Check daily, open the lids carefully to release gas, and press the cabbage down. Bubbles and a pleasantly sour smell mean it is working.
7. Chill to slow fermentation. When the kimchi tastes as tangy as you like, move the jars to the refrigerator. The cold slows fermentation, and the flavor keeps developing.
How to Serve Simple Kimchi
Simple kimchi is a side dish first. Spoon it over hot rice, tuck it into scrambled eggs, or pile it on a rice bowl with savory Korean ground beef for a fast weeknight dinner.
For a cooling contrast, serve a small scoop next to Korean cucumber salad. If you enjoy tangy and crunchy flavors, you may also like easy homemade dill pickles and refrigerator dill pickles, which use the same crunchy and sour idea with a vinegar brine.
How to Store and Reheat Simple Kimchi
Keep simple kimchi in sealed glass jars in the refrigerator and use a clean spoon every time so you do not introduce new bacteria. The flavor gets more sour as it ages, and it keeps well for weeks.
If a jar bulges in the refrigerator, press the cabbage down under the liquid and open it slowly over the sink. Fresh batches taste crunchy and mild, while older jars are better for cooking in fried rice or stews. Throw it out if you see fuzzy mold or smell something rotten rather than sour.
Tips and Variations for Simple Kimchi
Use gloves. Jalapeno oils linger on skin, so wear gloves when you mix the paste into the cabbage.
Press the cabbage down. Keeping the vegetables under the liquid helps prevent mold, so push everything down each day.
Taste along the way. Try a bite each day. Some people love a mild, fresh jar after one day, while others wait for a stronger sour flavor.
Control the heat. Use two jalapenos for medium heat, three for more, or remove the seeds to cool things down.
Rinse well. Skipping the rinse leaves the kimchi too salty. A taste test after rinsing tells you if it needs another pass.
Keep the jars clean. Wash jars and lids in hot soapy water first. Clean equipment keeps the good bacteria in charge, and general guidance on safe food handling is available from the FDA.
Leave headspace. Gas builds up as the cabbage ferments, so never fill a jar to the brim. Set the jars on a plate to catch any bubbling liquid.
Try a variation. Add sliced green onions or grated carrot to the paste, or stir in a few tablespoons of chili flakes for a more traditional flavor.
Frequently Asked Questions About Simple Kimchi
How long does simple kimchi take to ferment?
Most batches are ready in 1 to 5 days at room temperature, depending on how warm your kitchen is and how sour you like it. Taste it daily, then refrigerate it.
Can I make simple kimchi without chili flakes?
Yes. This recipe gets its color and heat from sweet mini bell peppers and jalapenos instead of chili flakes, so the result is fresh and bright.
Why does my simple kimchi smell strong?
A sharp, sour smell is normal because garlic and fermentation both produce strong aromas. Fuzzy mold or a rotten smell is a sign to throw it away.
Do I need to rinse the cabbage after brining?
Yes. Rinsing removes the extra salt so the finished kimchi is seasoned, not overly salty.
What does fermented cabbage taste like?
Expect a crunchy, tangy, garlicky, and spicy flavor that gets more sour the longer it ferments.
Simple Kimchi Recipe
Equipment
- Large bowl
- Food processor
- Colander
- Glass jars with lids
Ingredients
Main Ingredients
- 2 medium heads napa cabbage cut into quarters lengthwise, then into bite size pieces
- 250 grams non iodized coarse salt about 1 heaping cup
- 2 ½ quarts cold water for the brine
- 24 oz sweet mini bell peppers stems and cores removed
- 2 jalapeno peppers stems and cores removed; use 3 for more heat
- 1 head garlic cloves peeled
Instructions
Cooking
- Brine the cabbage. Cut the cabbage into bite size pieces. Stir the salt into the cold water, pour it over the cabbage, and weigh it down so it stays under the water. Soak 2 to 6 hours until bendable. Make the paste. Process the peppers and jalapenos until smooth, add the garlic, and blend to a thick paste.
- Rinse and squeeze. Drain the cabbage, rinse under cold water, taste a piece for salt, and squeeze out the extra water.
- Mix. Toss the cabbage with the paste in a large bowl until evenly coated. Wear gloves.
- Pack. Press into clean glass jars, leaving space at the top for gas. Set the jars on a plate.
- Ferment. Seal and keep at room temperature for 1 to 5 days. Press the cabbage down and release gas daily.
- Refrigerate. When the kimchi tastes pleasantly sour, move the jars to the refrigerator.
