How to Make Kimchi: A Step-by-Step Guide for Beginners

Kimchi is the cornerstone of Korean cuisine – a fermented vegetable dish that has shaped Korean food culture for thousands of years. The great news: making kimchi at home is easier than you think! Follow this step-by-step guide to create your own authentic kimchi from scratch.

Ingredients for Classic Baechu-Kimchi

For the cabbage:

• 1 large napa cabbage (approx. 2 kg)
• 100g coarse sea salt

For the kimchi paste:

• 5–6 tbsp Gochugaru (Korean chili flakes)
• 6–8 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp fish sauce (or soy sauce for a vegan version)
• 1 tsp sugar
• 4–5 spring onions, roughly chopped
• Optional: 100g daikon radish, julienned

Step-by-Step Instructions

Step 1: Cut the cabbage into quarters and then bite-sized pieces. Toss with coarse salt and let sit for 1–2 hours (or overnight).

Step 2: Rinse the salted cabbage thoroughly under cold water 2–3 times. Squeeze out excess water and drain for 30 minutes.

Step 3: Mix all paste ingredients together in a large bowl until well combined.

Step 4: Combine the drained cabbage, spring onions, and radish with the paste. Mix thoroughly with gloved hands until every leaf is evenly coated.

Step 5: Pack tightly into clean, airtight glass jars, pressing down to remove air bubbles. Leave 2–3 cm of headspace. Let ferment at room temperature for 1–2 days, then refrigerate.

Tips for Success

• Always use Gochugaru – regular chili powder won't give you the authentic flavor
• Wear gloves when handling the paste to avoid staining
• Press the kimchi down firmly in the jar to prevent air pockets
• Ferment at 18–22°C for best results

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