How to Make Kimchi at Home

I have always loved Asian food. Give me a gyoza or a ramen, a spicy tandoori or a green Thai curry, and I’m like a pig in mud. But recently, my head has been well and truly turned by Korean food. I’m talking about Bibimbap — those colourful bowls of fluffy rice and crisp veggies that always get my taste buds tingling — and the wonderfully fiery Tteokbokki, chewy rice cakes in a spicy-sweet sauce that warm you from the inside out.

Bulgogi has long been a favourite too. We even had a local restaurant that served it, but — to my shame — I had no idea it was Korean at the time. Very poor effort on my part.

Most of the Korean dishes I adore have one thing in common: they’re often served with Korea’s national dish — the fermented superfood known as kimchi. And I am so down for it.

What is Kimchi?

Kimchi is a staple in Korean cuisine — a fermented mix of vegetables, usually Napa cabbage and Korean radish, flavoured with garlic, ginger, chilli, and fish sauce (or a vegan alternative). It’s spicy, tangy, crunchy, and packed with probiotics, which are fantastic for gut health.

Traditionally, kimchi was made in large batches, stored in earthenware pots, and left to ferment underground through the winter. These days, you can make smaller quantities at home with little more than a mixing bowl, a jar, and some patience.

Why Make Your Own?

Shop-bought kimchi is delicious, but making it at home means you can:

Adjust the spice level to your liking.
Experiment with flavours and add-ins (think pear, daikon, or extra garlic).
Skip any unnecessary additives or preservatives.
Experience the satisfaction of creating something that only gets better with time.

And let’s be honest — it feels rather smug to pull out a jar of something you fermented yourself.

What You’ll Need

Ingredients:

1 large Napa cabbage (Chinese leaf)
1/4 cup sea salt
4 cups water
1 tablespoon grated garlic
1 teaspoon grated ginger
2 tablespoons Korean chilli flakes (gochugaru)
2 tablespoons fish sauce or soy sauce (for a vegan version)
1 teaspoon sugar
4 spring onions, chopped
1 small carrot, julienned
Optional: 1/2 Korean radish or daikon, julienned

Equipment:

Large bowl
Colander
Glass jar with lid (1 litre or larger)

Step-by-Step: How to Make Kimchi at Home

1. Salt the cabbage
Cut the cabbage into quarters lengthwise, then chop into bite-sized pieces. Dissolve the sea salt in water and submerge the cabbage, using a plate to weigh it down if needed. Leave for 1–2 hours, tossing every 30 minutes, until the leaves are wilted.

2. Make the paste
In a small bowl, mix the garlic, ginger, chilli flakes, fish sauce (or soy sauce), and sugar into a thick paste.

3. Rinse and drain
Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.

4. Combine the veg
In a large bowl, toss the drained cabbage with the spring onions, carrot, and radish (if using). Add the paste and mix thoroughly — ideally with your hands (wear gloves if you value your skin) to make sure every piece is coated.

5. Pack it in
Transfer the mixture into your jar, pressing down firmly to remove air pockets. Leave about 2–3cm of headspace at the top.

6. Ferment
Leave the jar at room temperature for 1–2 days, depending on how warm your kitchen is and how tangy you like your kimchi. You might see bubbles — that’s a good sign! Taste daily until it’s just right, then transfer to the fridge.

7. Enjoy
Eat it straight from the jar, stir it into fried rice, top your ramen, or serve it with Korean barbecue.

Tips for First-Time Fermenters

If it smells really off (think rotten rather than tangy), something went wrong — compost it and start again.
Use Korean chilli flakes (gochugaru) for authentic flavour and colour.
Kimchi will keep in the fridge for several months, developing a deeper flavour over time.

Why Kimchi Deserves a Spot in Your Fridge

Kimchi isn’t just a condiment — it’s an ingredient that can completely transform a dish. It’s also one of those rare foods that’s both incredibly tasty and good for you. With its probiotic boost, vitamins, and spicy kick, it’s little wonder this fermented favourite is winning hearts (and fridges) far beyond Korea.

So, if you’ve got a spare afternoon and a jar, it’s time to join the fermentation revolution — kimchi style.

By Joanne Brook-Smith, Crave Magazine