How to Make Kimchi at Home
Salt napa cabbage until wilted and rinse, coat it in a paste of gochugaru, garlic, ginger and fish sauce (or a vegan swap), pack it submerged, and ferment 1 to 5 days at room temperature before refrigerating.
Kimchi is a two-stage ferment: first you salt the cabbage to draw out water and season it, then you coat it in a punchy paste and let the bacteria work. It is more involved than sauerkraut but not hard.
Stage 1: salt the cabbage
Cut napa cabbage into pieces and salt it (or soak in a salt brine) for a couple of hours until the leaves wilt and bend without snapping. Rinse well and drain. This step seasons the cabbage and sets up the texture.
Stage 2: the paste and ferment
Blend or mix a paste of gochugaru (Korean chilli flakes), garlic, ginger, and a savoury element like fish sauce (or a vegan swap), often with a little sugar and a starch slurry. Add spring onion and radish if you like. Coat the drained cabbage thoroughly, then pack it into a jar so it sits under its own juices.
- Pack tightly, pressing out air, and keep everything submerged.
- Leave at room temperature 1 to 5 days, tasting daily; it should turn pleasantly sour and fizzy.
- Refrigerate when it tastes right to slow it down.
Storing kimchi
Kimchi keeps for months refrigerated and deepens over time, see how long fermented vegetables last. Seeing a white film? Check kahm yeast vs mold. New to fermenting? Start with sauerkraut.
Frequently asked questions
What makes kimchi spicy and red?
Gochugaru, Korean red pepper flakes. It gives kimchi its colour and heat; adjust the amount to taste. It is the one ingredient worth sourcing properly.
Can I make kimchi without fish sauce?
Yes. Use a vegan fish-sauce substitute, soy sauce or miso for the savoury depth. The ferment still works; the flavour shifts slightly.
How long do I ferment kimchi?
Often 1 to 5 days at room temperature, then refrigerate. It keeps fermenting slowly in the fridge and gets funkier over weeks.