preserve · Preserve

How to Make Traditional Kimchi at Home

Making kimchi requires salting napa cabbage for 2 hours, then mixing it with a paste of gochugaru (Korean chili flakes), garlic, ginger, fish sauce, and sugar. Pack it tightly in jars and ferment at room temperature for 3-5 days before refrigerating. The key is getting the right balance of salt, spice, and time.

Total time: 3 hr 5 min
Hands-on: 30 min
Serves: 4
Difficulty: Easy

Ingredients

2 pounds napa cabbage
1/4 cup sea salt
2 cups water
1 tablespoon grated ginger
6 garlic cloves
1 tablespoon fish sauce
1 teaspoon sugar
2-4 tablespoons gochugaru
4 scallions
1 carrot

Step by step

Prepare the cabbage. Cut 2 pounds napa cabbage lengthwise, then into 2-inch pieces. Dissolve 1/4 cup sea salt in 2 cups water. Submerge cabbage in brine, weigh down with a plate. Let sit 2 hours until wilted and bendable.
Make the paste. Blend 1 tablespoon grated ginger, 6 garlic cloves, 1 tablespoon fish sauce, 1 teaspoon sugar, and 2-4 tablespoons gochugaru. Start with less chili flakes and adjust to your heat preference.
Drain and rinse. Drain cabbage thoroughly. Rinse three times with cold water to remove excess salt. Squeeze handfuls of cabbage to remove as much water as possible.
Mix everything. In a large bowl, combine drained cabbage with the paste. Add 4 sliced scallions and 1 sliced carrot if using. Mix with clean hands, massaging paste into every piece.
Pack for fermentation. Pack kimchi tightly into clean glass jars, pressing down to eliminate air bubbles. Leave 1 inch headspace. The vegetables should be submerged under their own liquid.
Ferment. Leave at room temperature 3-5 days, tasting daily. It should turn tangy and slightly effervescent. Press down daily if vegetables rise above liquid. Refrigerate when it reaches your preferred sourness.

Tips & troubleshooting

Use only sea salt or kosher salt, never iodized salt which can interfere with fermentation
Keep vegetables submerged under liquid to prevent kahm yeast, that white film that forms on exposed surfaces
Taste daily during fermentation - kimchi can go from perfect to too sour quickly in warm weather
Save the liquid from finished kimchi as a starter for your next batch
Wear gloves when mixing to protect your hands from the chili oil

Variations

Vegan Kimchi. Replace fish sauce with 2 tablespoons soy sauce mixed with 1 teaspoon kelp powder for umami depth
White Kimchi. Skip the gochugaru entirely for a mild, clean flavor that highlights the fermentation tang
Quick Kimchi. Add 2 tablespoons rice vinegar to the paste for immediate tang without waiting for fermentation

Questions

How long does homemade kimchi last?: Properly fermented kimchi keeps in the refrigerator for several months. It continues to slowly ferment and develop flavor over time.
What if my kimchi isn't bubbling during fermentation?: Fermentation speed depends on temperature and salt levels. If it's cold or you used too much salt, it will ferment more slowly. Give it more time or move to a warmer spot.
Can I use regular chili flakes instead of gochugaru?: Gochugaru has a specific flavor and texture that makes authentic kimchi. Regular chili flakes will be much spicier and lack the sweet, smoky notes. Use sparingly if substituting.
Why is my kimchi too salty?: You likely didn't rinse the cabbage thoroughly enough after brining. Next time, rinse until the water runs clear and taste a piece before mixing with the paste.
Should kimchi be completely covered in liquid?: Yes, vegetables exposed to air can develop unwanted yeasts or mold. Press down daily and add a pinch of salt dissolved in water if levels drop too low.