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How to Make Kimchi

Learn how to make kimchi with cabbage, salt, paste, packing, fermentation, storage safety, common mistakes, troubleshooting, and FAQs.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To make kimchi, salt napa cabbage until flexible, rinse and drain, mix with a chili-garlic-ginger paste and vegetables, pack tightly into a clean jar, leave headspace, ferment at cool room temperature briefly, then refrigerate once it tastes tangy.

Ingredients and Tools

  • Napa cabbage
  • Salt
  • Korean red pepper flakes
  • Garlic
  • Ginger
  • Scallions
  • Radish or carrot optional
  • Clean jar
  • Gloves optional

Safety Precautions

  • Use clean jars, utensils, and hands.
  • Keep vegetables submerged in brine during fermentation.
  • Leave headspace because fermentation releases gas.
  • Open jars carefully to release pressure.
  • Discard kimchi with fuzzy mold, rotten odor, or unsafe handling history.

Step-by-Step Instructions

  1. Step 1

    Cut and salt cabbage

    Cut cabbage and coat with salt so it softens and releases water.

  2. Step 2

    Rinse and drain

    Rinse excess salt and drain well so kimchi is seasoned but not harshly salty.

  3. Step 3

    Make paste

    Mix pepper flakes, garlic, ginger, and a small amount of liquid or seasoning.

  4. Step 4

    Add vegetables

    Combine cabbage with scallions, radish, carrot, or other traditional add-ins.

  5. Step 5

    Pack the jar

    Press kimchi into a clean jar so brine rises and air pockets are reduced.

  6. Step 6

    Ferment briefly

    Leave at cool room temperature for 1 to 3 days, checking pressure and taste.

  7. Step 7

    Refrigerate

    Move kimchi to the refrigerator once it is tangy enough.

Practical Example

Example: You salt napa cabbage for 2 hours, rinse it, mix with chili paste and scallions, pack it into a jar, ferment overnight, then refrigerate when it tastes lightly sour.

Common Mistakes

  • Using dirty jars
  • Packing without enough brine
  • Overfilling the jar
  • Ignoring pressure buildup
  • Fermenting in a hot spot
  • Discarding normal sour aroma too early

Troubleshooting

Kimchi is too salty

Rinse cabbage more thoroughly next time and balance with unsalted vegetables.

Kimchi is not sour

Ferment longer at room temperature, then refrigerate.

Jar leaks

Leave more headspace and place the jar on a tray.

You see mold

Discard if fuzzy mold or rotten smell appears.

FAQs

How long does kimchi take to ferment?

Often 1 to 3 days at room temperature, then it continues slowly in the refrigerator.

Does kimchi need to be refrigerated?

Yes, refrigerate it after initial fermentation to slow the process.

Can I make kimchi without fish sauce?

Yes. Use a vegetarian seasoning alternative if desired.

Why is my kimchi bubbling?

Bubbling can be normal during fermentation, but release pressure carefully.

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