How to make homemade kimchi: the complete recipe

How to make kimchi : Mix salted napa cabbage with a spicy paste made from gochugaru, garlic, ginger and fish sauce, then let it ferment at room temperature for 1 to 5 days before refrigerating.

A study published in the Journal of Ethnic Foods (2021) [1] lists more than 200 varieties of kimchi in Korea, all based on the same principle of lacto-fermentation. This process generates billions of beneficial bacteria for the gut microbiota.

• ✔ Rich in live probiotics after fermentation
• ✔ Source of vitamins C, K and B12
• ✔ Low in calories: approximately 15 kcal per 100 g
• ✔ Scientifically documented anti-inflammatory properties
• ✔ Homemade preparation possible in less than 2 active hours

What is kimchi and why make it yourself?

Kimchi is a fermented Korean condiment made from vegetables, primarily napa cabbage, seasoned with spices and salt. Homemade kimchi guarantees a vibrant product, free of preservatives and additives. Discover everything you need to know about kimchi to understand its origins and properties.

Homemade kimchi contains strains of lactic acid bacteria that are absent from commercially pasteurized versions. According to a study published in Food Microbiology (2020) [2], pasteurization destroys up to 90% of these beneficial microorganisms.

Making your own kimchi at home also means controlling the spiciness, texture, and degree of fermentation to your liking. It's economical, environmentally friendly, and nutritionally superior.

The 10 essential ingredients for making authentic kimchi

To make authentic kimchi , here is the list of ingredients for approximately 1 kg of finished kimchi:

• Napa cabbage (baechu): 1 kg — the essential base
• Coarse, non-iodized salt: 60 g — for initial salting
• Gochugaru: 3 to 5 tablespoons — Korean chili flakes, essential
• Garlic: 6 cloves — finely grated or pressed
• Fresh ginger: 1 teaspoon — grated
• Fish sauce (or soy sauce for a vegan version): 2 tablespoons
• Daikon (Korean white radish): 150 g — grated into julienne strips
• Green onions (scallions): 4 stalks — cut into 3 cm pieces
• Glutinous rice flour: 1 tablespoon — for the basic porridge
• Sugar: 1 teaspoon — to activate fermentation

Gochugaru ingredient to substitute. It gives kimchi its characteristic red color and unique flavor profile. It can be found in Asian grocery stores or online.

The necessary equipment before starting

Before you begin making homemade kimchi , gather the following materials:

• A large stainless steel or glass salad bowl (avoid porous plastic)
• Latex or nitrile gloves (gochugaru stains permanently)
• An airtight glass jar of at least 1.5 liters
• A vegetable grater or a food processor
• A kitchen scale
• A colander

A glass jar is preferable to plastic: it doesn't retain odors and doesn't release chemical compounds during acidic fermentation. Sterilize it in boiling water before use.

Step 1: Salt and prepare the Napa cabbage

The first step in making kimchi is salting the cabbage, which can take from 2 to 24 hours depending on the method chosen. Here's how to do it:

1. Cut the Napa cabbage lengthwise into quarters, then into 4-5 cm pieces.
2. Place the pieces in a large salad bowl and sprinkle the salt between each layer.
3. Massage the cabbage with your hands for 5 minutes to begin releasing the water.
4. Let it rest for 1 to 2 hours at room temperature (or up to 12 hours for a softer texture).
5. Rinse thoroughly under cold water (2 to 3 times) to remove excess salt.
6. Squeeze out well and let drain in a colander for 15 minutes.

The cabbage should be supple but not mushy. If you can bend a leaf without it breaking, the salting is perfect. This step creates the osmotic environment that will promote lacto-fermentation.

Step 2: Prepare the spiced paste (yangnyeom)

The core of kimchi-making expertise lies in the preparation of yangnyeom, the seasoned paste. Here are the sub-steps:

1. In a small saucepan, mix 120 ml of cold water and the glutinous rice flour.
2. Heat over medium heat, stirring constantly, until you obtain a thick, translucent porridge (approximately 3 minutes).
3. Add the sugar, mix and let it cool completely.
4. In a large bowl, combine the cooled porridge, gochugaru, grated garlic, ginger, and fish sauce.
5. Mix until you obtain a smooth, bright red paste.

The rice porridge plays a crucial role: it serves as a substrate for lactic acid bacteria and helps the paste adhere to the cabbage leaves. Without it, fermentation is less uniform and the kimchi less flavorful.

Step 3: Assemble and mix all the ingredients

This is the most hands-on step in making kimchi. Put on your gloves and proceed as follows:

1. Add the grated daikon and green onions to the spiced paste.
2. Incorporate the drained cabbage into the bowl with the dough.
3. Mix vigorously with your hands to coat each piece of cabbage evenly.
4. Taste and adjust the salt or chili to your preference.

The mixture should be generous: each cabbage leaf should be coated in red paste on all sides. This close contact between the vegetables and the paste ensures even fermentation and a flavorful kimchi.

Step 4: Fermentation, the key to making successful kimchi

Fermentation is the step that transforms your preparation into a truly kimchi . Here's how to master this process:

1. Pack the kimchi into your sterilized jar, pressing firmly to eliminate air bubbles.
2. Leave 2 to 3 cm of space at the top of the jar (kimchi expands during fermentation).
3. Close the lid without tightening it too much to allow gas to escape.
4. Allow to ferment at room temperature (18 to 22°C) for 1 to 5 days.
5. Open the jar once a day to pack down the kimchi and let the gases escape.
6. Taste it every day: when the acidity is to your liking, place it in the refrigerator.

According to a study published in LWT – Food Science and Technology (2022) [3], the concentration of lactic acid bacteria reaches its peak between the 2nd and 4th day of fermentation at 20°C, with values ​​exceeding 10⁸ CFU/g. It is at this stage that the probiotic benefits are maximal.

Learn more about lacto-fermented vegetables and their benefits to understand the science behind this fascinating process.

Fermentation guide: time, temperature and results

This table will help you adjust the fermentation of your kimchi according to your taste preferences:

Storage and shelf life of homemade kimchi

Once in the refrigerator, your kimchi will continue to ferment slowly. Here's what you need to know about storing it:

• Shelf life: 3 to 6 months in the refrigerator in an airtight jar
• Young kimchi (geotjeori): consume within the first 2 weeks for freshness
• Mature kimchi (mukeunji): after 1 month, ideal for cooking (soups, fried rice)
• Sign of a problem: visible mold (white or colored) — discard if present
• Normal odor: acidic and pungent — a putrid odor indicates a problem

Always use a clean spoon to scoop kimchi. Never put dirty utensils into the jar, as this could contaminate the entire batch.

5 popular variations to vary how to make kimchi

Mastering how to make basic kimchi opens the door to many variations:

• Kkakdugi: daikon radish kimchi cut into cubes, crunchier and quicker to prepare
• Oi sobagi: Stuffed cucumber kimchi, ready in just 2 hours
• Vegan kimchi (chaesik kimchi): replace the fish sauce with soy sauce or miso paste
• Baek kimchi: white kimchi without gochugaru, ideal for children or sensitive palates
• Cauliflower kimchi: a Western adaptation using cauliflower instead of napa cabbage

Check out our article on the scientifically proven benefits of kimchi to understand why these variations are all beneficial to health.

The scientific benefits of homemade kimchi

Knowing how to make homemade kimchi also means understanding why this condiment deserves a place in your daily diet. The scientific evidence is strong:

• Gut health: Lactobacillus kimchii and Leuconostoc mesenteroides strains improve microbiota diversity [1]
• Immunity: A 2021 study published in Nutrients shows a reduction in inflammatory markers after 4 weeks of regular consumption [4]
• Weight management: Kimchi is associated with a reduction inBMI in several Korean epidemiological studies.
• Cardiovascular health: The bioactive compounds in ginger and garlic reduce LDL cholesterol
• Antioxidant properties: Gochugaru is rich in capsaicin and vitamin C

Discover how natural probiotics like those in kimchi support your gut flora and contribute to your overall health.

7 mistakes to avoid when learning how to make kimchi

Even experienced cooks make these mistakes when learning how to make kimchi for the first time:

1. Use iodized salt: iodine inhibits lactic acid bacteria and compromises fermentation
2. Not rinsing the cabbage enough: too much salt makes the kimchi inedible.
3. Filling the jar to the brim: the kimchi swells and overflows, creating a mess and excessive pressure
4. Fermentation at too high a temperature: above 25°C, undesirable bacteria can proliferate.
5. Substituting paprika for gochugaru results in a completely different flavor profile.
6. Opening the jar too often: each opening introduces oxygen which can promote mold growth.
7. Eating with dirty utensils: risk of cross-contamination

How to make vegan kimchi: the animal-free version

The vegan version of how to make kimchi is just as tasty and nutritious. Here are the key substitutions:

• Fish sauce → tamari soy sauce: same quantity, similar umami profile
• Fish sauce → diluted miso paste: 1 tablespoon of miso + 1 tablespoon of water
• Fermented shrimp → kombu seaweed: for marine umami
• Optional addition: nutritional yeast to enhance the umami flavor

According toANSES (2023) [5], fermented plant-based foods are an excellent source of probiotics as part of a balanced vegetarian or vegan diet.

Discover all the natural probiotic foods to diversify your sources of beneficial bacteria beyond kimchi.

How to use your homemade kimchi in cooking

Once you've mastered how to make kimchi, here's how to incorporate it into your everyday cooking:

• As a side dish: with white rice, noodles or grilled meats
• Kimchi jjigae (soup): ripe kimchi + tofu + canned pork or tuna + broth
• Kimchi bokkeumbap (fried rice): cold rice + chopped kimchi + fried egg
• Kimchi pancakes (kimchijeon): chopped kimchi in a thick pancake batter
• Sandwich or burger: replaces sauerkraut for an Asian touch
• Dressing: kimchi blended with sesame oil for a unique sauce

Many readers tell us that once they have learned how to make homemade kimchi , they can no longer do without this preparation in their daily cooking, especially to enhance simple dishes such as scrambled eggs or sandwiches.

What science really says about how to make optimal kimchi

Scientific research on how to make kimchi optimally is ongoing. Here are the key findings:

• A salt concentration of 2 to 3% promotes the growth of lactic acid bacteria while inhibiting pathogens
• The ideal fermentation temperature is between 4°C and 20°C, depending on the desired duration
• Adding rice flour increases lactic acid production by 30% according to a study in Food Chemistry (2019) [3]
• Gochugaru contains capsaicin, which has selective antimicrobial properties, promoting beneficial bacteria
• Fermentation at low temperature (4-10°C) produces a more aromatically complex kimchi but requires 2 to 4 weeks

Frequently asked questions about how to make kimchi

How long does it take to make kimchi?

The active preparation of how to make kimchi takes approximately 1 to 2 hours. Salting the cabbage requires an additional 2 to 12 hours. Fermentation at room temperature then lasts 1 to 5 days, depending on your preferred level of acidity.

Can you make kimchi without gochugaru?

Technically yes, but the result will be very different. Gochugaru gives kimchi its red color, smoky flavor, and specific antimicrobial properties. Sweet paprika can be used as a substitute, but the flavor profile will be significantly less authentic.

How to make kimchi less spicy?

Reduce the amount of gochugaru to 1 to 2 tablespoons instead of 3 to 5. You can also opt for baek kimchi (white kimchi), which doesn't use chili peppers at all. The acidity from the fermentation remains present and pleasant even without chili.

Can homemade kimchi be dangerous?

Lacto-fermentation is a naturally safe process. The acidity produced inhibits pathogenic bacteria. The main risk is mold contamination if the kimchi is not properly submerged in its brine. If mold is visible, discard the entire jar.

What is the difference between young kimchi and mature kimchi?

Young kimchi (geotjeori) is crisp, fresh, and only slightly acidic. Mature kimchi (mukeunji), which ferments for a longer period, is more acidic, softer, and develops complex umami flavors. Both are nutritionally excellent, but mature kimchi is preferred for hot dishes.

How can I tell if my kimchi has fermented properly?

Three signs indicate successful fermentation: the presence of small bubbles in the jar, a characteristic sour and pungent odor, and a slightly acidic taste on the palate. If you open the jar and hear a slight "psst," that's a good sign.

Can you make kimchi with ordinary green cabbage?

Yes, but the texture will be different. Napa cabbage (baechu) has more tender leaves and a higher water content, which promotes fermentation. Regular green cabbage will produce a firmer, less juicy kimchi. Fermentation is still possible, but the result will be quite different from traditional kimchi.

How to make kimchi without fish sauce for vegetarians?

Replace the fish sauce with an equal amount of tamari soy sauce (gluten-free if necessary) or diluted miso paste. For a touch of marine umami, add a small piece of dried kombu seaweed to the jar during fermentation; remove it before eating.

How long does homemade kimchi keep in the refrigerator?

Homemade kimchi can be stored in an airtight container in the refrigerator for 3 to 6 months. It continues to ferment slowly, gradually becoming more acidic. After 6 months, it is still edible, but its acidity can be quite pronounced, making it ideal for cooking rather than eating directly.

Do you need to sterilize the jars to make kimchi?

Sterilization in boiling water is recommended but not strictly necessary. A clean jar washed in a dishwasher at a high temperature is usually sufficient. The acidity of the fermentation will quickly create an environment hostile to unwanted contaminants.

Can homemade kimchi be frozen?

Freezing is possible but destroys a large portion of the live probiotic bacteria. Frozen kimchi remains tasty for cooking (soups, fried rice) but loses its probiotic benefits. Refrigeration is always preferable to preserve its nutritional properties.

How to make kimchi with less salt?

Reducing the salt content to below 2% of the cabbage's weight may compromise food safety and fermentation. If you are monitoring your sodium intake, rinse the cabbage more thoroughly after salting and consume kimchi in small quantities. A 50g serving contains approximately 300mg of sodium.

Key takeaways

Mastering how to make homemade kimchi is simpler than it seems. Four steps are all it takes: salt the cabbage, prepare the spiced paste, mix, and let it ferment. The result is a living food, rich in probiotics, vitamins, and bioactive compounds that you won't find in any commercially available pasteurized kimchi.

Understanding how to make kimchi also allows you to adapt the recipe to your preferences and dietary restrictions, whether it's a vegan version, a less spicy one, or one made with other vegetables. It's a culinary skill that enriches your diet in the long run.

Practical advice: Start with a small quantity, 500g of Napa cabbage, for your first attempt. Taste it daily during fermentation and note your preferences. You will refine your personal recipe in two or three batches.

Sources and studies

1. Microbial Community and Metabolite Profiles of Kimchi — Journal of Ethnic Foods, 2021
2. Effect of Pasteurization on Probiotic Viability in Fermented Vegetables — Food Microbiology, 2020
3. Lactic Acid Bacteria and Fermentation Dynamics in Kimchi — LWT – Food Science and Technology, 2019
4. Anti-inflammatory Effects of Kimchi Consumption in Healthy Adults — Nutrients, 2021
5. Fermented foods and their place in a balanced diet — ANSES, 2023