Easy Kimchi Recipe With Only 6 Ingredients: Fermented Spice in a Jar

This streamlined kimchi recipe proves that authentic fermentation doesn’t require a long ingredient list. With just six pantry staples, you can create a bold, tangy side that rivals traditional versions.

I’ve simplified the process without sacrificing flavor or texture. The result is crisp, spicy cabbage with that signature fermented kick, ready in about a week of countertop fermentation.

Ingredients for Easy Kimchi Recipe with Only 6 Ingredients

Six pantry staples transform into bold, tangy fermented cabbage with minimal effort.

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The cabbage is everything here. Napa is traditional—its tender leaves and thick ribs hold up to fermentation better than green cabbage. Look for firm heads with vibrant outer leaves at Asian markets or well-stocked grocery stores. The salt must be non-iodized; Diamond Crystal is my go-to for its clean flavor and consistent texture in fermentation.

No gochugaru? Substitute cayenne plus smoked paprika (start with 2 tbsp each, adjust to taste). If avoiding sugar, coconut sugar or maple syrup work well, though the texture may vary slightly. The garlic and ginger are non-negotiable for authentic flavor—fresh only. Pre-minced versions from jars lack the pungency needed to stand up to fermentation.

Store the finished kimchi in a glass jar with a loose lid (it’ll bubble). Keeps in the fridge for 1 month, though flavor peaks around 2 weeks. The cabbage will soften over time but stays crisp if submerged in brine.

Step-by-Step Instructions for Easy Kimchi

This straightforward method delivers bold, fermented flavor with minimal effort and maximum reliability.

Step 1: Salt and Prepare the Napa Cabbage

Begin by quartering the 2 lb Napa Cabbage lengthwise, keeping the core intact so the leaves stay together. Rinse the quarters under cold water, then drain well in a colander.

Place the cabbage in a large bowl and sprinkle all of the 0.5 cup Kosher Salt between the leaves, working it in thoroughly with your hands. Add enough cold water to just cover the cabbage, then let it sit at room temperature for 1 to 2 hours, turning the leaves occasionally to ensure even salting.

You’ll know it’s ready when the thickest part of the stem bends easily without snapping. Drain and rinse the cabbage very well under cold water 3 times to remove excess salt, then drain again in a colander for 20 minutes.

Step 2: Make the Kimchi Paste

In a medium bowl, combine the 0.5 cup Gochugaru, minced 6 cloves Garlic Cloves, grated 2 tbsp Fresh Ginger, and 2 tbsp Granulated Sugar. Stir until the mixture resembles a thick, coarse paste with no dry spots.

Add ¼ cup of water to the paste and mix well to create a spreadable consistency. The paste should cling to the back of a spoon without being runny. This step ensures the flavors distribute evenly throughout the cabbage.

Step 3: Coat the Cabbage with Paste

Wearing gloves to protect your hands from the chili, place the drained cabbage in a clean large bowl. Spread the paste between each leaf, working from the outer leaves toward the core. Be thorough—every surface should be coated for consistent flavor.

Fold each quarter in half and place it in a clean quart-sized jar or airtight container, pressing down gently to remove air pockets. Leave about 1 inch of headspace at the top of the jar to allow for fermentation expansion.

Step 4: Ferment the Kimchi

Seal the jar loosely (or use a fermentation lid if available) to allow gases to escape. Place the jar at room temperature, away from direct sunlight, for 1 to 2 days. You’ll see bubbles forming in the liquid and hear a slight fizz when opening the jar—this indicates active fermentation.

After 2 days, taste the kimchi. It should have a tangy, spicy flavor with a slight effervescence. For a stronger ferment, move the jar to the refrigerator and let it develop for another 1 to 2 weeks. The kimchi will continue to ferment slowly in the fridge, deepening in flavor over time.

Serving Suggestions for Leftovers

🥘 Plating Styles

For a casual meal, serve your easy kimchi recipe with only 6 ingredients straight from the jar in a rustic bowl. For a more formal presentation, arrange it neatly in a small ceramic dish or on a slate board with tongs or small spoons for easy serving. At a buffet, place it in a larger shallow dish with a serving spoon so guests can help themselves.

🌿 Garnishing Techniques

Enhance the visual appeal of your kimchi with simple garnishes. Sprinkle toasted sesame seeds or thinly sliced green onions on top for a pop of color and texture. A drizzle of sesame oil or a few drops of chili oil can also add a glossy finish. For a decorative touch, place a few red chili peppers or nori strips around the dish.

🍽️ Portion Sizes

For individual servings, use small ramekins or side dishes to portion out the kimchi, ensuring each person gets a taste. For family-style dining, a larger bowl in the center of the table encourages sharing. If serving as part of a banchan spread, keep portions small to allow for variety.

⏰ Serving Temperature

Kimchi is best served chilled or at room temperature. If you’ve just made it, let it rest for at least 10-15 minutes after taking it out of the fridge to allow the flavors to meld. For a stronger fermented taste, leave it out a bit longer. Always use a clean utensil to avoid contamination when serving.