The Complete Guide to Kimchi

Kimchi is Korea's iconic fermented vegetable dish, with a history spanning over 2,000 years. While there are hundreds of varieties, the most well-known is baechu kimchi, made with napa cabbage, Korean red pepper flakes (gochugaru), and a variety of seasonings.

What You'll Need

Equipment

• Large bowl for salting cabbage
• Colander for draining
• Food processor or mortar and pestle (optional)
• Glass jar or traditional onggi pot
• Kitchen scale
• Rubber gloves (recommended - gochugaru can irritate skin)

Ingredients

For the Cabbage:

• 2 lbs (900g) napa cabbage
• 1/4 cup (60g) coarse sea salt

For the Paste:

• 1/4 cup gochugaru (Korean red pepper flakes)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons fish sauce (or substitute for vegan)
• 1 tablespoon sugar
• 2-3 green onions, chopped
• 1/4 cup Korean radish or daikon, julienned (optional)

Traditional Baechu Kimchi Recipe

Step 1: Salt the Cabbage

1. Cut cabbage lengthwise into quarters
2. Rinse under cold water
3. Salt between each leaf, using more salt on thicker parts
4. Let sit for 2-4 hours, turning occasionally
5. Cabbage should bend easily when ready

Step 2: Rinse and Drain

1. Rinse cabbage thoroughly 3 times
2. Squeeze out excess water gently
3. Set aside to drain for 30 minutes

Step 3: Make the Paste

1. Mix gochugaru with fish sauce to form a paste
2. Add garlic, ginger, and sugar
3. Mix in green onions and radish
4. Adjust spice level to taste

Step 4: Apply the Paste

1. Wear gloves to protect your hands
2. Apply paste between each cabbage leaf
3. Work from outer leaves inward
4. Use remaining paste on the outside

Step 5: Pack and Ferment

1. Pack into jars, pressing down firmly
2. Leave 1-2 inches headspace (kimchi expands)
3. Ferment at room temperature 1-5 days
4. Then refrigerate

Fermentation Guide

After refrigeration, kimchi continues to develop flavor for weeks and can last 3-6 months or longer.

Variations

Vegan Kimchi

Replace fish sauce with:

• Soy sauce + a pinch of seaweed (kelp)
• Miso paste
• Mushroom-based fish sauce substitute

See our fish sauce substitutes guide for detailed alternatives.

Quick Kimchi (Mak-kimchi)

• Cut cabbage into bite-sized pieces before salting
• Reduces salting time to 1-2 hours
• Ready to eat in 1-2 days

Other Kimchi Varieties

• Kkakdugi: Cubed radish kimchi
• Oi Sobagi: Stuffed cucumber kimchi
• Nabak Kimchi: Water kimchi with light, refreshing broth
• Dongchimi: Radish water kimchi

Troubleshooting

Kimchi too sour? It's fully fermented! Use in kimchi fried rice, stews, or pancakes. Learn more in our too sour guide.

Not spicy enough? Add more gochugaru or fresh chili when serving. You can also let it ferment longer for more depth.

Kimchi is fizzy? Completely normal! Active fermentation produces CO2. This is a sign of healthy fermentation.

Tools & Calculators

• Salt Calculator for precise measurements
• Fermentation Time Chart for temperature adjustments
• Gochugaru Substitutes if you can't find Korean pepper

Serving Suggestions

• As a side dish with any Korean meal
• In bibimbap
• In kimchi jjigae (kimchi stew)
• Kimchi fried rice
• Kimchi pancakes (kimchijeon)
• On tacos, burgers, or sandwiches

Frequently Asked Questions

How long until kimchi is ready to eat? You can eat kimchi fresh (before fermentation) or fermented. Most people prefer 3-5 days at room temperature, then continued fermentation in the fridge.

Why is my kimchi not fermenting? Common causes: too much salt, too cold, or not enough sugars in the paste. Ensure room temperature is above 60°F.

Can I reuse kimchi brine? Yes! Kimchi juice is delicious in soups, marinades, or as a probiotic shot.

How long does kimchi last? Properly stored kimchi lasts 3-6 months in the refrigerator. It becomes more sour over time but remains safe to eat.

Next Steps

• Try sauerkraut for a simpler ferment
• Learn about fermentation science
• Explore more kimchi recipes