Making kimchi at home is one of the most rewarding culinary projects you can undertake. This guide walks you through everything you need to know about how to make kimchi from scratch, with tips for success and common mistakes to avoid.

Why Make Kimchi at Home?

Homemade kimchi offers several advantages over shop-bought:

• Freshness: You control exactly when fermentation stops
• Customisation: Adjust spice, salt, and ingredients to taste
• Probiotics: Fresh, unpasteurised kimchi has more live cultures
• Cost: Making your own is significantly cheaper per jar
• Satisfaction: Nothing beats the pride of homemade ferments

Before You Start

Essential Equipment

• Large mixing bowl (at least 5 litres)
• Colander for draining
• Clean glass jars with lids (Mason or Kilner jars work perfectly)
• Rubber gloves (gochugaru stains hands!)
• Kitchen scales

Key Ingredients

• Napa cabbage - the traditional choice, available in most UK supermarkets
• Gochugaru - Korean red pepper flakes (where to buy in UK)
• Fish sauce - Thai fish sauce from any supermarket works
• Garlic and ginger - fresh, not powdered
• Sea salt - coarse, without iodine

The Basic Process

Making kimchi involves five main stages:

1. Salting (6-12 hours)

The cabbage is salted to draw out moisture and create conditions for fermentation. This is the most time-consuming step but mostly passive - you're just waiting.

2. Rinsing (15 minutes)

After salting, rinse the cabbage thoroughly to remove excess salt. Taste test - it should be pleasantly salty, like crisps.

3. Making the Paste (15 minutes)

Blend garlic, ginger, fish sauce, and gochugaru into a thick paste. This is where the magic flavour comes from.

4. Mixing (20 minutes)

Work the paste into every layer of cabbage. Wear gloves - the paste stains!

5. Fermenting (1-5 days)

Pack into jars and let the beneficial bacteria do their work. Check our fermentation guide for detailed timing.

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Remove any damaged outer leaves
2. Cut the cabbage into quarters lengthwise, keeping the core intact
3. Make a 5cm cut into the core of each quarter (helps salt penetrate)

Step 2: Salt the Cabbage

1. Dissolve 50g salt in 1 litre of water to make a brine
2. Dip each cabbage quarter in the brine
3. Sprinkle additional salt (about 20g) between each leaf, focusing on the thick white parts
4. Place in a large bowl and leave for 6-12 hours (or overnight)
5. Turn the cabbage halfway through

Step 3: Make the Rice Paste

1. Whisk 3 tablespoons rice flour into 250ml water
2. Heat over medium heat, stirring constantly until it thickens
3. Stir in 1 tablespoon sugar
4. Let cool completely

Step 4: Make the Kimchi Paste

1. Blend or grate 8 cloves garlic and 20g fresh ginger
2. Mix with 30ml fish sauce and 20g shrimp paste (if using)
3. Add to the cooled rice paste
4. Stir in 50g gochugaru until you have a thick red paste

Step 5: Prepare Add-ins

1. Cut 200g Korean radish (or daikon) into thin matchsticks
2. Cut 4 spring onions into 5cm pieces
3. Mix vegetables into the paste

Step 6: Rinse the Cabbage

1. Rinse each cabbage quarter three times under cold running water
2. Gently squeeze out excess water
3. Let drain in a colander for 15-30 minutes

Step 7: Apply the Paste

1. Put on rubber gloves
2. Working leaf by leaf, spread paste onto every surface
3. Don't be shy - coat thoroughly but don't use all the paste on one quarter
4. Fold the outer leaf around to create a neat bundle

Step 8: Pack and Ferment

1. Pack tightly into clean glass jars
2. Press down firmly to remove air pockets
3. Leave 2.5cm headspace at the top
4. Spread any leftover paste on top
5. Close the lid loosely

Fermentation Guide

Leave at room temperature (18-22°C) for 1-5 days:

• Day 1: Not much happening yet
• Day 2: Should start bubbling, taste becoming slightly tangy
• Day 3-4: Active fermentation, pleasantly sour
• Day 5+: Increasingly sour - refrigerate when you like the taste

Daily maintenance:

• Press kimchi down to keep submerged
• "Burp" the jars by briefly opening the lid
• Taste test from day 2

Common Problems & Solutions

Too salty?

You didn't rinse enough. For next time, rinse more thoroughly. For this batch, soak pieces in cold water for 30 minutes before eating.

Not fermenting?

It's probably too cold. Move to a warmer spot. Fermentation can take up to a week in cool weather.

Too sour?

It fermented too long at room temperature. Use for cooking - sour kimchi is perfect for fried rice and stew.

White film on top?

This is kahm yeast - harmless but affects flavour. Skim it off and ensure kimchi stays submerged.

Storage

Once fermented to your liking, refrigerate immediately. Kimchi will keep for 3-6 months in the fridge, continuing to slowly ferment and develop flavour.

See our complete kimchi storage guide for more tips.

Ready to Start?

For a more detailed recipe with exact measurements, see our traditional kimchi recipe.

Not ready to make your own? Try our handmade kimchi - made fresh in the UK.