The simplest way to learn how to make kimchi is to start with napa cabbage: salt it for about two hours, rinse it, mix it with a paste of garlic, ginger, chili flakes and a little cooked rice flour, pack it into a clean jar, and let it ferment at room temperature for one to three days before it goes into the fridge. Most of the work is a single afternoon of chopping and mixing. The rest is waiting and tasting. This guide gives you a full recipe, a day-by-day fermentation timeline, a safety checklist and honest storage advice.
In brief:
- Salt napa cabbage for two hours, rinse, then mix with the seasoning paste.
- Keep the vegetables under the brine and the lid loose.
- Ferment 1 to 3 days at 65–72°F (18–22°C), tasting daily.
- Move it to the fridge once it tastes pleasantly tangy.
In this article · 10 min read
- What kimchi is, in one sentence
- How to make kimchi: ingredients and equipment
- Step by step: napa cabbage kimchi
- Fermentation day by day
- Is it safe? A short checklist
- How long does homemade kimchi keep?
- Variations to try next
- Where it fits: the cookbook
- What to cook with your kimchi
- When to ask a professional
- Frequently asked questions
- Sources
What kimchi is, in one sentence
Kimchi is a dish of preserved vegetables, usually napa cabbage and radish, seasoned with chili, garlic, ginger and often a fermented seafood sauce, and left to ferment so it turns tangy. UNESCO describes it as seasoned, fermented vegetable preserves that accompany Korean meals, and the communal custom of making and sharing it (kimjang) was added to its list of intangible cultural heritage in 2013 (UNESCO: Kimjang, making and sharing kimchi).
The fermentation is done by bacteria that live naturally on the vegetables, so you do not need a starter. Salt keeps unwanted microbes in check while the vegetables slowly become acidic. Clemson Cooperative Extension explains that the acidity drops to about pH 4.2, which favors helpful lactic acid bacteria and holds back harmful ones (Clemson HGIC: Kimchi basics).
How to make kimchi: ingredients and equipment
This recipe follows the method of the napa cabbage kimchi (baechu kimchi) in our cookbook, rewritten in our own words and scaled for one jar. It makes about 1.5 liters (a generous quart and a half) and takes roughly 45 minutes of active work, plus salting time.
Equipment: a large bowl, a small saucepan, a clean glass jar of about 1.5 liters (6 cups) with a lid, a plate or small bowl to stand the jar on, and disposable gloves. Gloves are worth it: the chili stings and the smell lingers on hands.
For the cabbage
- 1 medium napa cabbage, about 2 lb (900 g)
- 3 tablespoons (about 40 g) coarse non-iodized salt, such as sea salt
- 1 cup (240 ml) water, plus more for rinsing
For the seasoning paste
- 1 tablespoon sweet (glutinous) rice flour, about 10 g
- 1/2 cup (120 ml) water
- 1 teaspoon sugar
- 4 garlic cloves
- 1 inch (2.5 cm) fresh ginger
- 1/4 small onion
- 1/4 small Asian pear, or a sweet apple
- 2 tablespoons fish sauce, or soy sauce for a vegetarian version
- 3 to 4 tablespoons Korean chili flakes (gochugaru), about 20–30 g, to taste
To mix in
- 1 cup (about 100 g) daikon or Korean radish, cut into thin matchsticks
- 3 green onions, cut into 1-inch (2.5 cm) pieces
Step by step: napa cabbage kimchi
1. Salt the cabbage (about 2 hours). Quarter the cabbage lengthwise, cut out the core, and cut each quarter into pieces of about 2 inches (5 cm). Put them in a large bowl, sprinkle with the salt, add the cup of water, and toss with your hands. Leave for two hours, turning the pieces every 30 minutes so they salt evenly. A health insurer's recipe uses the same pattern: salt generously and stir by hand about every 30 minutes, for two hours in total (CSS: kimchi recipe, in French). The cabbage is ready when the thick white parts bend without snapping.
2. Rinse and drain. Rinse the cabbage two or three times in cold water, taste a piece (it should be salty but not harsh), and drain it well for 15 to 20 minutes. Squeeze out extra water gently.
3. Cook the rice paste. Whisk the rice flour into the 1/2 cup of water in a small saucepan, bring to a gentle boil while stirring, and cook for a minute or two until it thickens. Stir in the sugar and let it cool completely. The paste helps the seasoning cling to the leaves.
4. Make the seasoning. Blend or finely grate the garlic, ginger, onion and pear into a paste. Stir it into the cooled rice paste with the fish sauce and the chili flakes. Start with 3 tablespoons of gochugaru, taste, and add more if you like more heat. The flavor deepens as it ferments, so do not over-season at the start.
5. Mix. Put on gloves. Add the drained cabbage, radish and green onions to the paste and massage everything together until every leaf is coated.
6. Pack the jar. Press the kimchi firmly into the clean jar so there are no air pockets, and pour in any liquid left in the bowl. Leave at least 1 inch (2.5 cm) of space at the top, because the vegetables release liquid and the jar will bubble. Clemson's guide suggests setting a bowl or plate under the jar to catch overflow, which is good advice.
7. Ferment. Close the lid loosely so gases can escape, and keep the jar at room temperature, ideally 65–72°F (18–22°C), out of direct sun. Once or twice a day, open it, press the vegetables down so they stay under the brine, and taste it. After one to three days it should smell pleasantly sour and taste tangy.
8. Chill. Close the lid tightly and move the jar to the fridge. The cold slows fermentation, and the flavor keeps developing slowly.
Fermentation day by day
Timing depends on your kitchen: warmer rooms ferment faster. Use this as a guide, not a stopwatch.
| When | What you may notice | What to do |
|---|---|---|
| Day 0 | Cabbage salted, rinsed, mixed and packed | Keep vegetables under the brine, lid loose |
| Day 1 | Small bubbles, a fresh sour smell | Press down, taste |
| Day 2 | More bubbles, a clearly tangy taste | Taste again; fridge if you like it |
| Day 3 | Stronger acidity | Move to the fridge if you have not already |
| In the fridge | Slower change, flavor keeps deepening | Use clean utensils each time |
The extension sources give a slightly wider range than the book: Clemson says one to five days at 68–72°F (20–22°C), and Colorado State University Extension says about one to two days at room temperature, testing daily (Colorado State University Extension: Understanding and making kimchi). That is why tasting each day matters more than counting days.
Is it safe? A short checklist
Fermenting at home is simple, but it rewards clean habits. Colorado State University Extension, reviewed in October 2025, states that kimchi should reach a pH of 4.6 or below before it is eaten, with an optimum around 4.2, and gives a final salt level of about 2 to 5 percent. Cheap pH test strips can confirm acidity if you want certainty, which most competing recipes never mention.
- Use a clean jar and clean hands or gloves.
- Keep every piece of vegetable under the brine.
- Leave headspace and a loose lid while it ferments.
- Do not skip the salt or cut it far down: it protects the batch.
- Discard the batch if you see surface mold. Colorado State University Extension lists mold as the sign to throw it out. When in doubt, throw it out.
| What you see | Usually means | What to do |
|---|---|---|
| Bubbles and a fizzy feel | Fermentation is working | Nothing, keep tasting |
| Sour smell and taste | Acid is building | Move to the fridge when you like it |
| Liquid overflowing | Gas and brine are escaping | Wipe the jar, keep a plate underneath |
| Too salty | The rinse was too short | Rinse longer next time |
| Fuzzy mold on the surface | Contamination | Discard the batch |
How long does homemade kimchi keep?
Honestly, sources disagree, so here is the range. Clemson says you can store it in the fridge for up to six months. Colorado State University Extension says it is best eaten within about two weeks, because quality declines as it keeps fermenting. Oregon State University Extension is more cautious still and calls it best eaten within one week (Oregon State University Extension: Kimchi basics, published 2020 and reviewed in 2024). The difference is mostly about taste: older kimchi gets sourer and softer, which many people like for cooking.
A practical habit: eat the first jar over the first few weeks, then use any very sour kimchi in cooked dishes, and always judge by smell, look and taste. Our book mentions that its fermented recipes are chilled after the room-temperature stage, but it does not say how long they keep in the fridge, so the numbers above come from the extension sources.
Variations to try next
- Vegetarian kimchi. Replace the fish sauce with soy sauce, as the book suggests for almost every kimchi recipe. Salted shrimp, sometimes used in traditional versions, is skipped as well.
- Milder or hotter. Adjust the gochugaru, a coarse, fruity pepper flake that is gentler than many Western chili powders. If you use crushed red pepper flakes instead, start with about half.
- Radish kimchi (kkakdugi). Cubed radish uses the same paste and ferments in a similar way.
- Cucumber kimchi (oi sobagi). A fresh, quick banchan that is ready sooner. See our guide to Korean side dishes for more.
- White kimchi (baek kimchi). A non-spicy version, useful if you cook for children or for anyone who does not like heat.
Where it fits: the cookbook
If you enjoy learning how to make kimchi, a whole book of Korean home cooking is the natural next step. The Delicious Korean Cookbook by Zoe Patton has 60 numbered recipes in seven chapters: a short guide to the Korean table, then banchan, kimchi and pickles, meat and seafood, soups and stews, rice and noodles, and street snacks and desserts. The kimchi and pickles chapter holds ten recipes, including the napa cabbage kimchi (recipe 12), radish water kimchi, cubed radish kimchi, a non-spicy white kimchi and a wrapped kimchi rated hard. Each recipe lists its time, servings and difficulty and closes with a note on ingredient swaps.
The book is written for beginners and reassures you that fermentation does not have to be intimidating. Measurements are in US cups, spoons and ounces. It is a cookbook, not a health book, and it gives no nutrition data.
What to cook with your kimchi
Once the jar is ready, it earns its place at the table. Serve it as a side with steamed rice, as the book frames the Korean meal: rice, soup or stew, kimchi, and small dishes shared by everyone. The book also uses well-fermented kimchi and its juice in kimchi stew (kimchi jjigae) and in kimchi fried rice, two of the best uses for kimchi that has become very sour. For more small dishes to go with it, read our guide to Korean side dishes, or browse more recipes on the Books Go blog and the Books Go Publications home page.
When to ask a professional
Kimchi is salty. If a doctor or dietitian has asked you to limit salt, or if you have a condition that affects how you handle sodium, ask them how much kimchi suits you. If you are pregnant, have a weakened immune system or have been given specific food-safety advice, check with your doctor before eating home-fermented foods. This guide is about cooking, not about health benefits, and it does not claim any.
Frequently asked questions
How long does it take to make kimchi?
About 45 minutes of active work and two hours of salting, then one to three days of fermentation at room temperature before it goes into the fridge. Many people keep tasting for a few more days in the fridge as the flavor develops.
Do I need fish sauce to make kimchi?
No. Fish sauce adds depth, but soy sauce works as a substitute, and the result is suitable for people who avoid fish, although it will taste a little different. Check the labels of your other ingredients if you cook for someone with an allergy.
Can I make kimchi without gochugaru?
You can, but the color and fruity flavor will change. Crushed red pepper flakes are hotter and sharper, so start with about half the amount and add more after tasting.
Why is my kimchi fizzy?
Bubbles are a normal sign of fermentation. Open the jar slowly, press the vegetables down and wipe any overflow. If you also see fuzzy mold on top, discard the batch.
What is the right temperature for fermenting kimchi?
The book gives 65–72°F (18–22°C) for one to three days, and Clemson gives 68–72°F (20–22°C). Avoid hot spots and direct sun, since warmth speeds fermentation and can make the kimchi sour too fast.
Can I use a different jar or container?
Yes, if it is clean, made of glass or food-safe plastic, and large enough to leave space at the top. Avoid sealing it tightly during the first days, since gas needs to escape.
Why add a rice flour paste?
Our book uses a cooked rice-flour paste so the seasoning clings to the cabbage. It is optional, and some recipes leave it out, but it makes mixing easier.
Sources
- Kimjang, making and sharing kimchi, UNESCO
- Kimchi basics and how to make homemade kimchi, Clemson Cooperative Extension (HGIC), 2025
- Understanding and making kimchi, Colorado State University Extension, reviewed October 2025
- Kimchi basics, Oregon State University Extension, 2020
- Recette de kimchi, CSS, in French
