Making Basic Kimchi
Kimchi is created by drawing moisture out of Napa cabbage with salt, then packing it into an airtight vessel with a spiced paste to undergo lactic acid fermentation. The process relies on patience and temperature; keep your jar in a cool, dark corner until the sour, pungent aroma of fermentation overtakes the raw vegetable smell.
Salt is your primary tool
The cabbage must release enough liquid to submerge itself during the fermentation process; if it doesn't, the exposure to air will spoil the batch.
- Large glass jar with a wide mouth
- Large mixing bowl
- Disposable gloves
- Weight or small glass insert to submerge vegetables
What goes in.
- 1 large headNapa cabbage, cut into 2-inch chunks
- 1/2 cupcoarse sea salt
- 1/2 cupgochugaru (Korean red chili flakes)
- 3 tbspfish sauce
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 bunchscallions, cut into 1-inch pieces
Drawing out the water
Toss the cabbage thoroughly with salt and let it sit for two hours. You will know it is ready when the thickest white stems have softened and can be bent in half without snapping.
The method.
Salt the cabbage
Place cabbage chunks in a large bowl and sprinkle with salt. Massage it in until the leaves start to wilt. Let sit for 2 hours, tossing every 30 minutes.
Rinse and drain
Rinse the cabbage under cold running water three times to remove excess salt. Drain in a colander for 20 minutes; do not skip this, or the kimchi will be watery.
Prepare the paste
In a separate bowl, mix the gochugaru, fish sauce, garlic, ginger, and scallions into a thick, uniform paste.
Combine
Wearing gloves, rub the paste into every leaf of the cabbage until it is evenly coated and brilliant red.
Pack the jar
Press the mixture into the jar. Leave at least two inches of headspace at the top. Push the vegetables down firmly to eliminate air pockets and ensure they are covered by their own liquid.
Ferment
Seal the jar and leave it at room temperature, away from direct sunlight, for 24 to 48 hours. Check daily to press down any floating bits.
When it doesn't go to plan.
If the cabbage tastes too salty after rinsing, rinse it a fourth time.
Use a glass jar, as plastic will absorb the scent of the garlic and chili permanently.
Place a small saucer or a smaller jar under your kimchi container to catch any overflow caused by carbon dioxide bubbles during fermentation.
The ones that keep coming up.
How do I know when it is finished?
The smell should be sharp and pleasantly sour, and the liquid will have become cloudy and bubbly. Once it reaches this point, move it to the refrigerator.
What if mold appears on the surface?
Small white spots are often harmless yeast, but fuzzy or colored mold indicates the batch has spoiled. If in doubt, discard it.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe