Traditional Homemade Kimchi

About This Recipe

Kimchi is Korea's most important food — a fermented vegetable dish with over 200 regional variations and deep cultural significance. In 2013, UNESCO inscribed Kimjang (the communal kimchi-making tradition) as a World Heritage element. This recipe makes the classic baechu-kimchi (napa cabbage kimchi), which develops complex, funky, tangy flavours over 2–5 days of fermentation. Kimchi is extraordinary eaten fresh as a side dish, but even better after a few days of fermenting when it develops its characteristic sour depth.

Ingredients

Serves 20

• 1 kgnapa cabbage (Chinese leaf)(about 1 large head)
• 60 gfine sea salt(non-iodised)
• 5spring onions(cut into 5cm lengths)
• 1small daikon radish(peeled and julienned)
• 4garlic cloves(minced to a paste)
• 1 tspfresh ginger(grated)
• 3 tbspgochugaru (Korean red pepper flakes)(adjust for heat)
• 2 tspfish sauce or soy sauce(soy sauce for vegan)
• 1 tspcaster sugar

Instructions

1. 1

   Salt the cabbage

   Quarter the cabbage lengthways, then cut crossways into 5cm pieces. Toss with salt in a large bowl, massaging briefly. Leave for 1–2 hours, turning occasionally, until wilted and liquid has been released.

   Use non-iodised salt — iodised salt can inhibit fermentation and cause off flavours.

2. 2

   Rinse and drain

   Rinse the cabbage under cold water 2–3 times to remove excess salt. Taste — it should be slightly salty but not overwhelmingly so. Drain and squeeze out as much liquid as possible. Leave in a colander for 15 minutes.

3. 3

   Make the kimchi paste and mix

   Combine gochugaru, garlic paste, ginger, fish sauce and sugar into a thick paste. Wearing gloves, combine cabbage, spring onions and daikon in a large bowl. Add the kimchi paste and mix thoroughly, massaging the paste into every piece of cabbage.

4. 4

   Pack and ferment

   Pack the kimchi tightly into clean glass jars, pressing down firmly to remove air pockets. Leave 2–3cm headspace for expansion. Seal loosely. Ferment at room temperature for 1–5 days, tasting daily. When pleasantly sour, move to the fridge.

   Ferment at room temperature for 1–2 days in summer, 2–4 days in winter.

Variations

• •

  Water Kimchi (Mul Kimchi): a milder, lightly fermented version in a chilli-free brine — perfect for kimchi beginners.

• •

  Cucumber Kimchi (Oi Sobagi): quick-fermented cucumber kimchi ready in just a few hours — refreshing and crunchy.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps in the refrigerator for up to 3 months, improving with time. After 3 months it becomes 'old kimchi' (mukeunji) — sharper and ideal for cooking.

Frequently Asked Questions