Kimchi Equipment: What You Actually Need
Here's a secret: you don't need much special equipment to make kimchi. Koreans have been making it for thousands of years with basic kitchen tools. But a few items make the process easier and more consistent.
The Essentials
Large Bowl or Basin
You need space to salt and work with the cabbage. A big mixing bowl works, but a wide, shallow basin is even better. I use a large stainless steel bowl.
Gloves
Kimchi paste gets everywhere and stains hands. More importantly, chilli in small cuts stings. Disposable food-safe gloves are essential.
Fermentation Vessels
This is where you have options:
- Glass jars (1-2 litre)
- Mason jars
- Korean onggi pots
- Food-grade plastic containers with tight lids
I use a combination of large glass jars and food-grade containers depending on batch size.
Kitchen Scale
Salt quantities matter for proper fermentation. A digital kitchen scale helps ensure consistency. You want roughly 2-3% salt by weight for the initial salting.
Nice to Have
Fermentation Crocks
Traditional ceramic crocks with water-seal lids are designed for fermentation. They let gas escape while keeping air out. Beautiful objects too.
Korean Onggi
These traditional earthenware pots are porous, allowing slight air exchange that supposedly improves fermentation. They're excellent but not essential.
Fermentation Weights
Glass weights that fit inside jars, keeping vegetables submerged. You can improvise with a smaller jar filled with water, but proper weights are convenient.
Airlock Lids
Special lids with airlocks that fit mason jars. They release fermentation gases without letting air in. Useful but not necessary if you burp your jars regularly.
Kimchi Container
Korean-made rectangular containers specifically for kimchi. They seal well and stack efficiently. Multiple compartments let you store different kimchis separately.
What You Don't Need
A kimchi refrigerator: Lovely but expensive and space-consuming. A normal fridge works fine.
Special knives: Any sharp chef's knife will do.
Fancy bowls: Fermentation isn't precious about containers.
Commercial equipment: Home batches don't need professional gear.
My Setup
After years of making kimchi, here's what I actually use:
- Large stainless steel mixing bowl
- Digital kitchen scale
- 2-litre glass jars with swing-top lids
- Food-grade plastic containers for larger batches
- Disposable gloves (always)
- Regular kitchen knife and cutting board
Total investment: maybe £50 including the jars. The gloves are the recurring cost.
Starting Out
If you're making your first batch, don't buy lots of equipment. Use what you have. A mixing bowl, a jar, and gloves are genuinely all you need. Make a few batches, see if you enjoy the process, then invest in better equipment if you want to.
The best kimchi comes from attention and care, not expensive equipment. Keep it simple, focus on the process, and the equipment will take care of itself.
