Have you ever wanted to make that tangy and spicy Korean classic, kimchi, at home? You’re in the right spot! Making kimchi yourself is very satisfying and lets you pick the flavors and ingredients you like best. This guide will show you, step by step, how to choose the best ingredients, prepare everything, and ferment your kimchi for great results.
Essential Ingredients for Making Kimchi
Good kimchi starts with picking the right ingredients. Each part helps build the special taste and crunch that makes kimchi stand out.
Main Vegetables for Kimchi
| Vegetable | Role in Kimchi |
|---|---|
| Napa Cabbage | Main ingredient, brings crisp texture and soaks up flavors. |
| Daikon Radish | Adds crunch and light spicy taste. |
| Carrot | Gives extra crunch and some sweetness. |
| Scallion (Green Onion) | Adds mild onion flavor and color. |
| Optional: Asian Chives or Water Dropwort | Gives a stronger aroma if used. |
Pick napa cabbage that feels heavy for its size, as this means it is fresh and full of moisture. If you can’t find napa cabbage, savoy cabbage may work too. You can also use other vegetables for extra flavor and color, based on what you like or have on hand.
Common Seasonings and Spices
- Garlic & Ginger: These add a strong and fresh taste. Use plenty of garlic, but not so much it becomes bitter. Ginger should be used in small amounts to avoid stickiness.
- Onion: Offers extra flavor to your kimchi paste.
- Gochugaru (Korean red pepper flakes): Gives the spice and red color. Adjust to your taste.
- Fish Sauce or Salted Shrimp Paste: Brings umami. Use kelp powder and water instead for a vegetarian version.
Fermentation Basics and Salt
- Salt is needed to draw out water and keep bad bacteria away. Use coarse sea salt or kosher salt without iodine or anti-caking agents.
- Filtered or distilled water is better than tap water, which may have chlorine that slows fermentation.
- A little sugar helps feed the good bacteria and balances the flavor. Some recipes use sweet rice flour or even mashed potato instead to thicken the paste.
Optional Extras and Different Styles
- Add Asian pear, apple, or bell pepper for new flavors or extra sweetness.
- Some people use oysters or other seafood instead of fish sauce or shrimp paste.
- Vegetarian and vegan versions skip seafood and use kelp powder or just water.
Recommended Equipment for Fermenting Kimchi
Having the right tools makes making kimchi easier and helps you get good results.
Preparation and Mixing Tools
| Tool | Use |
|---|---|
| Cutting board & sharp knife | For slicing vegetables. |
| Colander | To rinse and drain salted cabbage. |
| Large bowl | For mixing everything together. |
| Disposable gloves | Protect hands from spice and strong smells. |
| Blender or food processor (optional) | Helps blend paste ingredients quickly. |
| Small saucepan | If you make a rice flour paste. |
Best Fermentation Containers
- Use glass jars, food-safe plastic, or traditional onggi (Korean pottery). Mason jars work well for small batches.
- Clean the container well and avoid cracks, which can hide bacteria. Don’t use metal containers, as they can react with the kimchi.
- Leave some space at the top to allow for bubbling during fermentation. Placing the container on a plate helps catch any spills.
Step-by-Step Guide to Making Kimchi
Follow these easy steps to make your own kimchi at home.
1. Preparing and Salting the Cabbage
- Rinse napa cabbage and remove any old leaves.
- Cut cabbage into quarters, then slice into 2-inch pieces.
- Place cabbage in a bowl. Sprinkle with plenty of coarse salt. Massage salt in with your hands until cabbage softens and becomes shiny.
- Cover with water, put a plate and something heavy on top. Let it sit for 1-2 hours (or up to 8 hours for whole leaves).
- Rinse cabbage 3 times in cold water to wash away salt. Drain well for 15-30 minutes.
2. Making the Kimchi Paste
- In your large bowl, combine minced garlic (about 1 Tbsp), minced ginger (1 tsp), chopped onion (1/4 medium one), sugar (1 tsp), and fish sauce or its alternative (2 Tbsp).
- If vegetarian, use 3 Tbsp water or kelp powder mixed with water. Mix well for a smooth paste.
- Add gochugaru to your taste (1-5 Tbsp). Mix until the paste is evenly red.
- If your recipe calls for sweet rice flour or mashed potato, prepare this now and let it cool before mixing it in.
3. Mixing in Vegetables and Paste
- Gently squeeze out any extra water from the cabbage.
- Put cabbage in the bowl with flavor paste. Add radish matchsticks (about 2 cups) and chopped scallions (about 7-8 green onions). Also, add carrots or grated pear if you like.
- Using gloves, rub the paste all over the vegetables until everything is covered and you see liquid at the bottom.
4. Packing into Fermentation Container
- Pack the finished mix tightly into your fermentation container, pressing down so the vegetables are covered by their liquid.
- Leave about 1 inch (2.5 cm) space at the top. Seal tightly and set the jar in a bowl or plate to catch overflow.
5. Fermenting & Storing Kimchi
- Leave the container at room temperature (about 20°C or 68°F), away from sunlight, for 1-5 days. The temperature of your room will affect how quickly it ferments.
- Check daily. Release any gas by opening the jar and press down to keep vegetables under the liquid. Taste each day.
- When the flavor is how you like it (after a day or several), move the kimchi to the refrigerator. Cold slows fermentation, making it last much longer.
- Kimchi will continue to get stronger and more sour over time in the fridge and can be kept for several months if covered by liquid and handled cleanly.
Tips and Fixes for Homemade Kimchi
- Controlling Fermentation: Warmer rooms and longer time make sourer kimchi. Once it’s as tangy as you want, put it in the fridge to slow things down.
- Keeping it Covered: Make sure vegetables always stay under the brine to prevent mold. If you see mold, throw away the whole batch.
- Low Brine: If there isn’t enough liquid, add a little distilled water. Make sure you massaged the cabbage enough at the start.
- Adjusting Flavor: Add Asian pear, extra radishes, or carrots for a new twist. If you want less spice, use less gochugaru and increase next time. Vegetarian? Use kelp powder instead of fish sauce.
Serving, Cooking, and Storing Kimchi
Ways to Enjoy Kimchi
- Eat kimchi straight from the jar as a snack or regular side dish.
- Serve with rice, noodles, or meats for a Korean-style meal.
- Try kimchi with eggs, in pancakes, in fried rice (“kimchi bokkeumbap”), in stews (“kimchi jjigae”), on sandwiches, or even on pizza for something different.
- Older, more sour kimchi gives great flavor in cooked dishes.
How to Store Kimchi
- After fermenting at room temperature, move kimchi to the fridge to slow down souring.
- Keep vegetables under the brine and always use clean utensils.
- Stored well, kimchi will stay good in the fridge for months.
- Some people use special kimchi fridges for big batches.
Frequently Asked Questions about Making Kimchi
What if my Kimchi Smells or Looks Strange?
- Kimchi should smell sour and a bit strong during fermentation. Bubbling and fizzing are normal.
- If it smells rotten, or mold appears (white or fuzzy patches on top), throw the batch away. Always keep everything clean and use clean tools!
How Long Does Homemade Kimchi Last?
- After moving to the fridge, kimchi can last for several months (sometimes even 6 months or more if always kept cold and covered by brine).
- Kimchi grows more sour as it sits but stays safe and tasty over time. Milder kimchi is great as a side-more sour kimchi is perfect for fried rice, stews, and other cooked dishes.
Making kimchi is easy to start and lets you change flavors each time. Try different ingredients to find your favorite version. Enjoy your homemade kimchi!
