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4.25 from 16 votes

Simple Homemade Kimchi.

A homemade take on the Korean classic - delicious 
Prep Time15 mins
Rest1 d
Total Time1 d 15 mins
Course: Condiment, Side Dish
Cuisine: korean
Keyword: kimchi
Servings: 6 Servings
Calories: 67kcal
Author: halfbakedharvest


  • 1 head Napa cabbage shredded
  • 1 bunch Tuscan kale shredded (finely sliced)
  • 1 granny smith apple are green pear sliced into matchsticks
  • 2 carrots shredded
  • 1 jalapeno thinly sliced
  • 2 green onions chopped
  • 2 teaspoons salt
  • 2 tablespoons Gochujang Korean chile paste
  • 3 tablespoons raw apple cider vinegar
  • 1 tablespoon honey or to taste


  • Add all the ingredients to a large bowl and toss well to combine, making sure the seasonings evenly coat all of the veggies and fruits. Grab two large glass jars and pack the kimchi into the jars tightly. Add water until the kimchi is mostly covered, about 2-3 cups.
  • Shake well and store in a cool, dark place for at least 1 day, but preferably 2-3 days.
  • Open the jars and taste your kimchi and adjust for seasonings, add honey or maple if needed to sweeten.
  • Store in the refrigerator after opening for several weeks.


*Method inspired by and adapted from [Nutrition Stripped | http://nutritionstripped.com/the-ultimate-kimchi/].


Calories: 67kcal | Carbohydrates: 15g | Protein: 2g | Sodium: 922mg | Potassium: 518mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4905IU | Vitamin C: 61.3mg | Calcium: 141mg | Iron: 0.8mg