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Super Easy Kimchi Recipe (VIDEO)

Super Easy Kimchi Recipe (VIDEO)

Ignas Raiselis |


  • napa cabbage 2 pcs
  • white radish 1 pc
  • carrots (large) 3 pcs
  • leek 1 pc
  • spring onions 5 pcs
  • Korean chili paste (Gochujang) 2 tbsp (30 ml)
  • salt 2 cups
  • brown sugar 1 tbsp (15 ml)
  • fish sauce 1 tsp (5 ml)



Large bowls (one for brining cabbage, one for mixing)

Vegetable knife

MAGiC BOX 3,4l or fermentation jar / glass jar

A pair of kitchen / disposable gloves

Let's make it, it is easier than you might think:

  1. Cut Napa cabbages into halves or quarters
  2. Salt cabbages generously in between leafs, squeeze and press lightly while putting in a bowl then put aside in room temperature to rest from 1 to 2 hours (up to 24 hours)
  3. Cut carrots, raddish, leek and spring onion
  4. Generously wash Napa cabbage at least 3 times from salt in with cold running water, then squeeze lightly and leave to dry for 30 min
  5. Cut cabbages in to bite size pieces
  6. Put all vegetables in one large bowl and add Korean chilli paste (Gochujang), fish sauce and brown sugar, then mix by hand (with gloves on)
  7. Transfer into MAGiC BOX / fermentation container or glass jar
  8. Ferment in room temperature first 2-3 days, then transfer to fridge

Tip and tricks:

Wear disposable gloves and avoid touching your eyes and sensitive body areas when handling raw Gochujang paste and mixing kimchi

Gochujang and kimchi stains are hard to wash off, so consider wearing apron and using plastic / clay /glass / metal kitchenware

Consider using  bigger size bowls (±5 L) for brining and mixing

Getting a big over the counter kitchen strainer will save you a lot of time washing napa cabbages from salt

After washing napa cabbage from salt, taste it. If strong salt taste is still present, wash until it gets to mild

You may add more raddish to lower the taste salt

In this recipe we use Korean chili paste (Gochujang) instead of making our own to make it easier. Nowadays it is common even in Korea. DO NOT use any other chili pastes as they do not have the right ingredients

Never fill your MAGiC BOX or any other fermentation container / jar up to the brim. During fermentation liquids and gasses are produced thus the content of container  expands and may result in overflow or container damage

In the first 1-3 days check up on your fermentation to let the excess gasses out and press the kimchi down. MAGiC BOX has the inner lid to make this process much easier

Your kimchi should be ready after 2-3 days of fermentation. Team Youmame recommends to wait at least 7 days, but we eat it after 14 days of fermentation.

ALWAYS label you fermentation projects. Each MAGiC BOX and MAGiC JAR has a Date and Content field on its labeling. You can make your notes there with a pencil and erase it later. 

MAGiC BOX manual



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