How to Make Traditional Kimchi at Home: A Step-by-Step Guide

Kimchi, the iconic Korean fermented side dish, is loved around the world for its bold flavour, crunchy texture and distinctive tang. Traditionally made with napa cabbage, Korean chilli flakes, garlic and ginger, kimchi can be enjoyed as a side dish, condiment or ingredient in everything from fried rice to soups and stews.

Making kimchi at home may seem complicated, but with the right ingredients and a little patience, it’s easier than you might think. In this guide, we’ll take you through the steps for making traditional napa cabbage kimchi from scratch.

If you’re short on time, you can also explore the range of authentic Korean kimchi available at Asia Market.

What Is Kimchi?

Kimchi is a traditional Korean fermented dish made from vegetables, most commonly napa cabbage and Korean radish. The vegetables are seasoned with a mixture of gochugaru, garlic, ginger and other ingredients before being left to ferment.

Kimchi is incredibly versatile. Serve it alongside rice and grilled meats, add it to stir-fries and noodles, or use it to make classic dishes such as kimchi fried rice and kimchi jjigae.

Ingredients You’ll Need

Main Ingredients

• 1 large napa cabbage, approximately 2.5–3kg

• 1 cup coarse sea salt

• 1.2 litres water

• 450g Korean radish, julienned (optional)

• 3–4 spring onions, cut into 5cm pieces

Kimchi Paste

• 2 tbsp glutinous rice flour

• 350ml water

• ½ cup gochugaru (Korean red chilli flakes), adjusted to taste

• 3 tbsp fish sauce

• 2 tbsp salted fermented shrimp (optional)

• ¼ cup minced garlic

• 1 tsp grated ginger

• 2 tbsp sugar or honey

• ¼ cup blended onion or Korean pear (optional)

How to Make Kimchi

Step 1: Prepare the Cabbage

1. Cut the napa cabbage lengthways into quarters and remove the core.

2. Dissolve the sea salt in the water to make a brine.

3. Place the cabbage in the brine, making sure the leaves are well coated. Leave for around 6 hours or overnight, turning the cabbage occasionally.

4. Rinse the cabbage thoroughly under cold running water to remove excess salt.

5. Leave the cabbage in a colander for about an hour to drain.

Step 2: Make the Rice Paste

1. Combine the glutinous rice flour and water in a small saucepan.

2. Cook over medium heat, stirring continuously.

3. Continue for around 5–8 minutes until the mixture thickens into a smooth paste.

4. Remove from the heat and allow it to cool completely.

Step 3: Prepare the Kimchi Paste

1. Add the cooled rice paste to a large bowl.

2. Mix in the gochugaru, fish sauce, fermented shrimp, garlic, ginger and sugar.

3. Add the blended onion or Korean pear if using.

4. Mix thoroughly until you have a thick, vibrant red paste.

Step 4: Combine the Ingredients

1. Place the drained cabbage in a large mixing bowl.

2. Add the julienned Korean radish and spring onions.

3. Add the kimchi paste.

4. Wearing food-safe gloves, massage the paste thoroughly into the cabbage and vegetables, making sure everything is evenly coated.

Step 5: Pack and Ferment

1. Transfer the seasoned vegetables into clean glass jars or fermentation containers.

2. Pack them down firmly to remove air pockets.

3. Leave around 2–3cm of space at the top of the container to allow for expansion.

4. Make sure the vegetables are covered with their own juices.

5. Close the containers loosely and leave them at room temperature for around 1–2 days.

You may notice bubbles forming as fermentation begins. This is a normal part of the process.

Step 6: Refrigerate and Store

Once fermentation has started, transfer the kimchi to the refrigerator. The cooler temperature slows fermentation while allowing the flavour to continue developing.

Kimchi can be enjoyed fresh, but its flavour will become deeper and more complex as it continues to mature.

Tips for Making Kimchi at Home

Adjust the spice level: Use less gochugaru if you prefer a milder kimchi. Gochugaru provides the characteristic flavour and colour of kimchi, so avoid replacing all of it with regular chilli powder.

Experiment with vegetables: Carrot, Korean radish, spring onions and Korean pear can all be used to add different flavours and textures.

Use quality ingredients: Korean gochugaru, fish sauce and other traditional ingredients will give your kimchi a more authentic flavour.

Keep everything clean: Use clean containers and utensils throughout the preparation and fermentation process.

Kimchi FAQs

How long does homemade kimchi take to ferment?

Kimchi can begin fermenting at room temperature within 1–2 days. Once fermentation starts, move it to the refrigerator. The exact timing depends on temperature and personal taste.

How long does homemade kimchi last?

Properly refrigerated kimchi can keep for weeks or longer, with its flavour becoming more sour and complex over time. Always check for unusual mould, odours or other signs of spoilage before eating.

Can I make kimchi without fish sauce?

Yes. For a vegetarian or vegan version, replace fish sauce and fermented shrimp with suitable plant-based alternatives. The flavour will be slightly different but still delicious.

Can I make kimchi less spicy?

Yes. Reduce the amount of gochugaru to suit your preference. Keep in mind that gochugaru contributes both heat and the characteristic flavour of traditional kimchi.

Shop Kimchi Ingredients at Asia Market

Making kimchi at home is a great way to explore Korean cuisine and customise the flavours to your taste. From Korean chilli flakes and fish sauce to fresh vegetables and ready-made kimchi, Asia Market has the ingredients you need.

If you’re not ready to make your own, you can also browse our selection of authentic Korean kimchi and enjoy it straight from the fridge.

Whether you’re making your first batch or experimenting with your own recipe, homemade kimchi is a delicious way to bring Korean flavours into your kitchen.