Here we show you, step by step, how to make kimchi at home. This homemade Korean kimchi is loaded with umami flavor and is surprisingly simple to make.
Remove any damaged outer leaves from the napa cabbage and then slice it into quarters. Core the cabbage and cut it into 2” pieces.
2 pounds napa cabbage
In a large bowl, add the cabbage pieces and salt (See Note 1).
¼ cup kosher salt
Massage the salt into the cabbage with your hands.
Add enough of the distilled water to cover the cabbage. Stir until the salt has been dissolved.
Cover the cabbage with an inverted plate and weigh it down with something heavy, like a jar/can. Let it sit for 2 hours at room temperature or up to 5 hours. This will draw out the moisture which will help preserve it and absorb the seasonings later.
Drain the salt water from the cabbage and rinse it under cold water. Blot with paper towel to dry it and return it to the large bowl.
To make the paste, stir the garlic, ginger, sugar, fish sauce, gochugaru and gochujang paste together until smooth.
Combine the cabbage with the radish and green onions.
1 cup daikon radish, 3 green onions
Add the paste. Using your hands (you can use gloves), gently massage the paste into the cabbage mixture until all of the pieces are completely coated.
Pack the kimchi into sanitized jars, pressing it down as you add it to minimize exposure to air. You want to leave about 2 inches of space at the top of the jar. To help keep the kimchi packed into the liquid, you can use some sort of weight placed on top of it (See Note 2). Wipe the jars down if needed and seal them with the lids (do not seal them tightly).
Place the jars in a baking dish (to help catch any juices that may overflow) and set them in an area that is cool and dark. Let the kimchi sit for at least 24 hours or up to 5 days. If you see bubbling that means it is fermenting.Check the kimchi once per day to press down on the vegetables with a clean spoon and make sure they stay submerged under the brine. The cabbage will slowly release more brine over time (See Note 3). After 24 hours, you can start tasting the kimchi to see if it's fermented to your liking (it will be tangy). If not, you can leave it to ferment longer.
The kimchi can now be stored in the refrigerator and is ready to eat (you can remove the weights and label the jar with the date). For full flavor, slowly ferment it further in the fridge for 1 to 2 weeks. You can eat it as is or add it to many different recipes!
Notes
Make sure you use kosher or sea salt so that it is free of additives/iodine, which is believed to negatively affect the fermentation process.
It’s important that the cabbage stays covered in the brine for the lactic acid bacteria to multiply and to prevent mold. Fermentation weights come in handy for this or you can also use a cabbage leaf placed on top/tucked in with a weight on top of it.
If you need more brine to keep the kimchi covered, you can mix 1 cup of water with 1 ¼ teaspoon kosher salt or sea salt. Use some of this mixture to top it up, if needed.
This recipe yields about 5 pint jars of kimchi with 2" of headspace.
The temperature range I ferment my kimchi in is between 65°F/18°C to 70°F/21°C and that works out great. The cooler you keep it, the longer it takes to ferment.
To make it less spicy, add less gochugaru and/or gochujang.
Store the kimchi in the fridge for up to 3 to 6 months.