Vegetables

How to make Traditional Kimchi

Classic napa cabbage kimchi. A two-day active process followed by slow cold maturation that gets better with time.

Quick answer

Quarter the cabbage, salt it thoroughly, and let it wilt for 2-4 hours before rinsing. Mix the kimchi paste, fold in aromatics, then massage paste into every piece of cabbage. Pack the coated kimchi into a jar and leave at room temperature for 1-2 days to kick off fermentation. After 2 days, taste the kimchi, release built-up CO2, and move to cold storage.

Difficulty
Intermediate
Total time
2 days
Ingredients
9
Steps
4

Safety

  • • Open the jar slowly over a sink because kimchi can build pressure quickly at room temperature.
  • • Keep the vegetables pressed below the liquid line after every taste or check.
  • • A rotten smell or fuzzy mold means discard the batch. Tangy funk and bubbling are normal.

Step-by-step

Day 0

Step 1: Salt and Wilt Cabbage

Quarter the cabbage, salt it thoroughly, and let it wilt for 2-4 hours before rinsing.

  • Quarter and Salt Quarter cabbage lengthwise, cut into 5 cm pieces, and sprinkle salt generously between each layer.
  • Rest Until Wilted Leave at room temperature for 2-4 hours, turning every hour, until reduced to roughly half its volume.
  • Rinse and Squeeze Dry Rinse three times under cold water, then squeeze out as much liquid as possible before seasoning.
Day 0

Step 2: Make the Paste and Coat

Mix the kimchi paste, fold in aromatics, then massage paste into every piece of cabbage.

  • Mix the Kimchi Paste Combine gochugaru, fish sauce, minced garlic, grated ginger, and sugar into a thick, deeply red paste.
  • Add Aromatics Fold the sliced spring onions and julienned daikon into the paste so they are evenly distributed.
  • Coat the Cabbage Add the drained cabbage and massage firmly until every piece is completely coated in paste.
Day 0

Step 3: Pack and Start Fermentation

Pack the coated kimchi into a jar and leave at room temperature for 1-2 days to kick off fermentation.

  • Pack into Jar Transfer kimchi into a clean jar, pressing firmly to eliminate air pockets. Leave 3-4 cm of headspace for CO2 expansion.
  • Room Temperature Fermentation Leave covered but not airtight at 18-22C for 1-2 days to develop initial tang.
Day 2

Step 4: Check and Refrigerate

Taste the kimchi, release built-up CO2, and move to cold storage.

  • Burp and Re-submerge Open the lid slowly to release CO2 gas, then press the kimchi firmly below the liquid line.
  • Taste and Decide Taste a piece and decide whether to refrigerate now for a fresher flavour or continue at room temperature for deeper tartness.
  • Refrigerate Seal the jar and move to the refrigerator to slow fermentation and begin long-term maturation.

What to look for

  • • After salting: The cabbage bends fully without snapping and the bowl holds a pool of salty liquid. That means the leaves have wilted enough to season and pack properly.
  • • Day 1-2: You see bubbles and smell a tangy, funky aroma when opening the jar. This confirms active fermentation and normal gas buildup.
  • • Before refrigeration: The kimchi tastes pleasantly sour while still keeping some bite. Refrigerate earlier for a fresher crunch or later for a deeper tartness.

Troubleshooting

  • The kimchi is too salty. Too much salt remained after wilting and rinsing. Rinse more thoroughly next time. For this batch, let the flavors settle in the fridge and eat it with plain rice or eggs.
  • Liquid leaks from the jar. The jar was filled too high before room-temperature fermentation. Move the jar to a plate, remove a little kimchi if needed, and leave more headspace on the next batch.
  • The kimchi gets too sour. It stayed warm too long before refrigeration or kept aging in the fridge. Use it in fried rice, pancakes, soups, or stews and refrigerate earlier next time.
  • Vegetables float above the liquid. The jar was not packed tightly enough or was disturbed often. Press everything down firmly with a clean spoon every time you check it.

Storage

Seal the jar and refrigerate once the flavor is where you want it. The kimchi will continue maturing slowly in the cold.

Shelf life: about 3-6 months refrigerated

Serving suggestions

  • • Serve alongside rice bowls, eggs, or grilled meats.
  • • Fold it into grilled cheese, pancakes, or savory fried rice.
  • • Use older kimchi in stews where the extra sourness becomes an advantage.

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Frequently asked questions

What is Traditional Kimchi?

Classic napa cabbage kimchi. A two-day active process followed by slow cold maturation that gets better with time.

How long does it take to make Traditional Kimchi?

Most batches of Traditional Kimchi are ready in about 2 days, though exact timing depends on temperature and how the ferment tastes along the way.

Is Traditional Kimchi hard to make?

Traditional Kimchi is an intermediate project — straightforward for home fermenters with a bit of experience.

What do you need to make Traditional Kimchi?

You'll need Napa cabbage, Coarse sea salt, Gochugaru, Fish sauce, Garlic, Fresh ginger, Spring onions, Daikon radish, Sugar.

How do I know when Traditional Kimchi is ready?

Watch for these cues: After salting: The cabbage bends fully without snapping and the bowl holds a pool of salty liquid.; Day 1-2: You see bubbles and smell a tangy, funky aroma when opening the jar.; Before refrigeration: The kimchi tastes pleasantly sour while still keeping some bite..

How do I store Traditional Kimchi?

Seal the jar and refrigerate once the flavor is where you want it. The kimchi will continue maturing slowly in the cold. Shelf life: about 3-6 months refrigerated.

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