A complete guide to making authentic cabbage kimchi recipe (배추김치). Spicy, sweet and with a lovely umami flavour, this Baechu kimchi is so much better than store bought. In this post you can learn everything about making kimchi, ingredient substitutions, cultural significance, as well as tips & tricks.
When one thinks of Korean cuisine, kimchi is probably the first thing that pops to mind. Arguably one of Korea’s most famous culinary exports, kimchi has been taking the world by storm over the past decade. With the rise of Hallyu (the Korean wave), more and more people are experimenting with eating and making their own kimchi.
This post is a full guide to making cabbage kimchi, including full tips and tricks and troubleshooting guide. This authentic kimchi recipe is rooted in centuries old Korean recipes and is so much more delicious than any store-bought kimchi!
In South Korea, people eat kimchi multiple times per day. A typical meal consists of rice (밥), some type of broth (국) and fermented vegetables (kimchi 김치). Many people argue that this fermented dish is the secret to Korean’s youthful looks and good health.
This dish pairs incredibly well with all savoury Korean recipes. Some of my favourites are this deliciously mild Rose Tteokbokki, spicy and creamy Gochujang Pasta or the famous Korean Street Toast.
What is kimchi?
Kimchi is a traditional Korean dish made by fermenting vegetables such as cabbage, cucumber, radish and more. It is highly nutritious and rich in a variety of minerals, vitamins and probiotics.
Commonly known as a traditional Korean side dish, kimchi is so much more; it's a fundamental part of Korean cuisine and culture.
Kimchi is considered a superfood because it’s very healthy and nutritious, whilst also lasting for a long time. Stored properly, this fermented food can last for several years. Although mostly known as a traditional Korean side dish, kimchi is much more than that – it’s a symbol of Korean identity.
Outside of Korea, most people associate kimchi with cabbage kimchi, also known as baechu kimchi (배추김치). In Korea, when referred to simply as ‘kimchi’ without any modifiers, you can assume people are talking about the Southern-style cabbage kimchi or baechu kimchi. However, this is only one variety, as kimchi is an umbrella term that refers to all fermented vegetables.
In Hangul, kimchi is written as “김치”, so the pronunciation is a little closer to “gimchi” or “gimchee”. Cabbage kimchi is written as “배추김치”, which is pronounced as “baechu gimchi”.
History & Origin
Kimchi is an authentic Korean food with origins that can be traced back thousands of years. It’s estimated to have started in the Neolithic and Bronze Age, when people came up with ways of preserving food for long periods of time.
This delicious fermented food was first mentioned in 1241 in Goryeo Dynasty in a collection of poetry by Lee Gyubo (이규보). He said that “if you put radish in a sauce, it’s good for summer. And if you pickle it in salt, you’ll survive a long winter”.
It was during the Joseon Dynasty that the basis of kimchi as we know it was created. Original recipes from the 1600s mentioned the use of salted fish to pickle vegetables. This established kimchi as different from other countries’ pickled vegetables and made it one of a kind. This ingredient is still used now, more than 400 years later.
However, hundreds of years ago cabbage was a rare and expensive ingredient, as it was not cultivated in the Korean Peninsula. The main vegetables used originally were cucumber, eggplant, radish and wintermelon. Cabbage kimchi as we know it today only became mainstream after the 1800s, when cultivation of cabbage was more widespread.
Given its long history, kimchi is a fundamental part of Korean culture. South Korea has been safeguarding it as an important part of their heritage, but also of modern society. In 2006, kimchi was named in the top 5 most healthy foods in the world.
Due to its importance, this unique fermented dish has its own World Institute of Kimchi, a dedicated Kimchi Cultural Center in Jeonju and even Kimchi World operated by Chongga, the most well-known kimchi manufacturer.
Kimjang: Making and sharing kimchi
The annual practice of making and sharing kimchi for the winter season is called “kimjang” (김장). Although Koreans make fresh kimchi all year round, once a year they gather in big groups to make large quantities of kimchi for the winter. Families can prepare anywhere between 50 to 300 heads of cabbage heads.
In 2013, ‘Kimjang: Making and Sharing Kimchi’ was declared as an Intangible Culture Heritage of Humanity by UNESCO. This distinction solidified kimchi’s importance both within Korea and the entire world.
The communal practice of preparing kimchi together is said to strengthen families and communities. Back in the day, children would get the day off for kimjang, and the entire family would join in the practice. Nowadays less common in cities, villages and smaller communities still engage in this practice all across Korea.
The process starts early in springtime, when people start planning and procuring the shrimp, anchovy and seafood for fermentation. Chilli peppers are picked from the second harvest in late summer, then dried and ground into a powder known as gochugaru (고춧가루). Communities start preparing kimchi in late autumn, from October onwards.
The idea is to make enough kimchi to last everyone throughout the winter. Given the large quantities of fermented cabbages being prepared, most Koreans have a separate fridge dedicated entirely to it.
Each family has their own recipe and use regional ingredients for their kimchi, so every variety tastes different from one household to the next. Kimchi recipes are usually passed down by the mother-in-law to her daughter-in-law, making some recipes centuries old.
In addition to sharing the practice of kimjang as a way to strengthen cooperation between communities, kimchi is also shared as a gift. It’s sometimes given when someone is sick, as kimchi is very nutritious and healthy. Gifting someone gimchi is considered very thoughtful and special, but at the same time not imposing or pressuring. So if you want to make friends with a Korean – make sure to have some delicious kimchi on hand!
Different types of kimchi
Since every Korean family has its own kimchi blend recipe, there are many different variations. Some use saeujeot (salted fermented shrimp) as the fermentation agent, while others use anchovies, fresh octopus or other types of fish.
There are hundreds of different types of kimchi, the most famous being made from cabbage, cucumber, radish, mustard leaf, perilla leaf etc. Here are some of the most common types of kimchi:
- 통김치– tongkimchi, or whole cabbage kimchi
- 물김치 – mulkimchi, or water kimchi
- 깍두기 – kkakdugi, or radish kimchi
- 오이김치 – oikimchi, or cucumber kimchi
- 소박이 – sobagi, a variety of kimchi made with beef brisket
- 보쌈김치 – bossam kimchi, a variety where vegetables are wrapped in cabbage leaves for fermentation
- 석박지 – seokbakji, or old fashioned radish kimchi
- 동치미 – dongchimi, or radish water kimchi
What does kimchi taste like?
The taste of baechu kimchi (cabbage kimchi) can differ a lot depending on the recipe used. However, the general flavour tends to be spicy, sour and salty, with a good umami taste and sharp acidity. The main flavour comes from the spicy red pepper paste and fish used in the preparation process.
Well-made kimchi needs to have a good balance of flavours: it’s not too salty, nor too sour. It should not taste bitter or too fishy. It should also have plenty of juice and not feel too dry. Dry kimchi can often become too acidic from lack of good fermentation and ‘bite’ your tongue.
Kimchi taste changes a lot during the fermentation process. Before it’s fully fermented, it can become too bitter or salty for a short period. Also, kimchi older than a year will become very acidic, which is why it’s mostly used in cooking and less for eating it on its own.
Kimchi flavour can change depending on the following factors:
- Fermentation agent – can be either saeujeot, anchovy, octopus or fish. Some recipes also use fish sauce or soy sauce for vegan varieties.
- Gochugaru flakes – although all good kimchi recipes use Korean red pepper flakes, their taste also varies a lot. Some flakes are milder in flavour, whilst others are spicier.
- Vegetables used – some recipes only use carrots, whilst others also use radishes, mustard leaves, Asian chives and more.
- Rice paste – some recipes skip the rice paste, but this is essential for adding a sweet flavour, whilst making the paste juicy.
- Aromatics – whilst some recipes are quite plain, gourmet kimchi has a number of aromatics that take it from good to incredible. Some ingredients added to enhance the flavour are: Korean pear, anchovy and kelp broth, jujube dates, garlic, ginger, honey, pine nuts, sesame seeds and more.
Why this is the best kimchi recipe
- Authentic: This kimchi recipe has been extensively researched and tested to obtain the best flavour. The recipe is inspired by centuries old recipes adapted by Korean kimchi masters Kim Soon-Ja and specialist premium kimchi maker Park Hwang-Hee.
- Perfect balance of flavours: This baechu kimchi recipe has been extensively researched and tested to provide the perfect balance of flavours. It’s fragrant, with a good balance of spiciness, acidity and sweetness.
- Unique taste: Unlike most recipe available online, this kimchi recipe is more gourmet. It uses a unique blend of aromatics like Korean pear, garlic, ginger, honey, jujube dates, pine nuts and toasted sesame seeds. This gives a very special and rich flavour, 100 times better than store-bought kimchi.
- Not too spicy: This kimchi recipe is not overly spicy, but it does have a decent kick. You can also adjust the spiciness level by adding more or less Korean red pepper flakes. However, please note that the fermentation process will change the spiciness level, making it spicier after a few days.
- Perfect fermentation: This kimchi recipe uses a combination of fish sauce, saeujeot and anchovy broth to ensure the perfect fermentation is achieved. Be patient with it, as the flavour changes a lot after fermentation!
- Easy to follow: The guide below includes all the information you need to become a kimchi master! So you can make your own kimchi at home again and again, for a fraction of the cost.
- Lasts a long time: When stored properly, this kimchi stays fresh for months in the fridge, without becoming too sour or acidic. Although I guarantee it won’t last that long! Even after 2 or 3 years, you can use the ‘mature kimchi’ to cook delicious dished.
- Customisable: It’s so easy to adjust spiciness when making your own Baechu kimchi! Simply add more or less gochugaru as needed.
- Cheaper than store-bought: Commercial kimchi can be quite expensive, especially if you eat lots of it. This homemade version is a fraction of the cost and you can customise it to your own taste.
Ingredient round-up
The ingredients needed for this kimchi recipe will require a trip to your local Asian supermarket or H-Mart. Although specialty ingredients are needed, they are definitely worth the effort to make the most delicious kimchi ever!
Here’s what you will need for this recipe:
Fresh vegetables
- Cabbage – the star of this recipe. You can only use Chinese leaf cabbage, also known as Napa cabbage. Please note that other types of cabbages cannot be used in this recipe, as we are aiming for authenticity.
- Radish – Korean radish or Daikon radish (also called Mooli) can be used. Since Korean radish is very difficult to find outside of Korea, daikon is a great replacement that does not alter the taste.
- Carrots – regular carrots are needed.
- Green onions – make sure they are very green and fresh.
- Asian chives – Optional, but highly recommended. They can also be replaced with dropwort (sometimes called minari).
- Salt – Kosher salt (coarse salt) is needed for softening the cabbage.
Kimchi paste
- Gochugaru (고춧가루) – known as Korean red pepper flakes, they are essential for an authentic flavour. I recommend using coarse gochugaru flakes if possible. Please note that regular chilli flakes cannot be used, as their flavour is very different to Korean chilli flakes.
- Saeujeot (새우젓) – Korean salted fermented shrimps, they are the main fermenting agent in this kimchi recipe. Please note that dried shrimp cannot be used instead of saeujeot, as they do not ferment. This ingredient can be replaced with anchovy fish sauce, but in a lower quantity. Fish sauce is much saltier and has a strong flavour, so it should be used with caution. You can also use raw seafood, like octopus, but this should only be done when the seafood is very fresh. Since seafood can cause serious food poisoning if used inappropriately, I do not recommend using it without specialist knowledge.
- Fish sauce – Korean anchovy fish sauce works best, but any other type of Asian fish sauces can be used (like Thai or Vietnamese). Use with measure, as it can alter the taste of your kimchi and become overpowering.
- Anchovy broth – optional, but highly recommended for that unique flavour. It’s really easy to make, and all you need is dried frozen anchovies (마른멸치), kelp seaweed and water. If you’re short on time, you can use water instead.
- Korean pear –great for adding sweetness to your kimchi. Korean or Asian pears are much sweeter that regular pears. However, regular pears can also be used instead.
- Garlic – minced fresh garlic or garlic paste is needed for this recipe. Garlic powder or flakes cannot be used instead.
- Ginger –fresh minced ginger or ginger paste is needed. Ginger powder cannot be used instead.
- Honey – used for sweetness. I recommend using runny honey if possible. You can replace honey with brown rice syrup if needed.
- Rice flour – used to make a rice porridge with the anchovy broth. This paste is essential for making the paste creamy and add sweetness. I recommend using Korean sweet rice flour known as ‘chapssal garu’ (찹쌀 가루).
- Brown sugar – used for adding sweetness.
- Jujube dates – optional, but highly recommended. Jujube dates add sweetness and a lovely texture. Make sure to use raw dried jujubes, not candied or sweetened dates.
- Pine nuts – optional, but they add texture and a nutty flavour. I recommend using raw pine nuts.
Variations & Substitutions
As there are so many different types of kimchi, the ingredients can also change quite a lot. Here’s how you can switch up your kimchi recipe according to your own taste or what ingredients you have available.
Ingredients with no substitutions
Firstly, there are the ingredients that cannot be changes or left out. These are essential to a good authentic kimchi. The non-negotiable ingredients are:
- Napa cabbage (Chinese leaf cabbage)
- Gochugaru (Korean red pepper flakes) – have a unique flavour, which give kimchi its signature taste. So, it cannot be substituted with anything else.
- Rice porridge – although you can use water to make it instead of anchovy broth, rice porridge should not be left out
- Green onion
- Garlic
- Ginger
- Carrots
Ingredients that can be substituted
Some ingredients can be substituted, without altering the flavour of your kimchi too much:
- Korean radish – can be replaced with Daikon radish without changing the flavour
- Asian chives – can be left out or replaced with plain chives or dropwort (minari)
- Saeujeot (Korean salted fermented shrimp) – although I strongly recommend using it for the best flavour, it can be substituted. If needed, replace it with fish sauce in ½ of the quantity indicated in the recipe. You can also use raw octopus, just make sure it’s extremely fresh to prevent food poisoning.
- Fish sauce – can be replaced with saeujeot, but double the quantity.
- Korean pear – can be replaced with Chinese pear, apple or regular pear in the same quantity.
- Anchovy broth – can be replaced with plain water
- Rice flour – can be replaced with cooked sweet white rice known as 'chapssal' (찹쌀). Just blend it in a mixer with ½ of the liquid indicated in the recipe for the rice porridge.
- Brown sugar – can be replaced with plain white sugar.
- Honey – can be replaced with plain sugar, brown sugar or brown rice syrup.
- Jujube dates – can be left out entirely or replaced with goji berries.
- Pine nuts – can be left out entirely or replaced with toasted sesame seeds.
Optional Ingredients
- Sesame oil – use sparingly, as it has a strong flavour. Make sure to use toasted pure sesame oil.
- Toasted sesame seeds – add a lovely toasted and nutty flavour.
- Goji berries – add ½ cup of raw dried goji berries for a sweet and tangy flavour
- Mustard leaves – add a little peppery flavour to your kimchi, giving it a good kick. Make sure to salt them and rise in water beforehand, the same process used for the cabbage.
How to make authentic Baechu Kimchi
The process of making baechu kimchi is very straightforward and simple, but it can be a little time consuming. For ease, I will break it down into different phases. Let’s begin!
Tools & Equipment
- 2-3 extra large mixing bowls – these will be used for salting and washing the cabbage. They need to be really big, similar to a plastic wash basin, about 10 litres or 2 gallons in size.
- 1 large bowl – is needed for mixing the spicy paste. I recommend using a glass or metal bowl, as the mixture can stain plastic easily. Use at least a 5 quart mixing bowl if possible.
- Wooden spoon – needed for preparing the paste and rice porridge. A spatula can also be used.
- Small saucepan – needed for preparing the rice porridge.
- Food safe gloves – are absolutely essential. The red pepper paste can irritate and stain your skin, so gloves are important. I recommend using food safe powder free vinyl gloves.
- Blender or food processor – very useful for mincing garlic, ginger, saeujeot and Korean pear.
- Fermenting dish – traditionally ceramic fermentation jars known as Onggi (옹기) are used to ferment kimchi, but they are difficult to source outside of Korea. You can find smaller porcelain fermentation jars or glass fermentation jars, but you will need multiple ones for large quantities of kimchi. For practicality, I like to use large glass mason jar or large airtight containers. Please note that kimchi will stain most plastic containers, so it’s good to have a dedicated kimchi fermentation dish.
Preparation
Salting the cabbages
1. Cut each cabbage lengthwise into two halves.
2. Make a cut on each stem about 2 inches long. The leaves should still be attached to the stem.
3. Using your fingers, separate each layer of cabbage leaves and sprinkle salt all the way to the stem.
4. Let cabbages marinate in salt for 2 hours maximum, turning them around every 30 minutes. The cabbages will become very soft.
5. After 2 hours wash each cabbage thoroughly a 2-3 times in clean water to remove all salt water.
6. While washing, use the slit made in the stem to divide each cabbage half into quarters. Cut off the hard part of the stem, ensuring the leaves are still attached.
Making the rice porridge
1. Optional: prepare the anchovy broth. Simmer water, anchovies and kelp for 30 minutes. Cool down mixture slightly, then mix rice flour and sugar into anchovy broth.
2. Cook until thickened. Let cool down completely before using.
Making the kimchi paste
1. In a large mixing bowl, add pureed saeujeot, minced garlic and ginger, Asian pear, rice porridge, honey, fish sauce and Korean chili flakes.
2. Mix well, then set aside to ferment.
3. Add in the julienned radish and mix, then set aside to ferment once more.
4. Mix in the remaining ingredients and mix well, then set aside to ferment one final time.
Assembling the kimchi
1. Working with one cabbage quarter at a time, separate the cabbage leaves and spread the kimchi paste well in between each leaf.
2. Ensure the pepper paste is spread evenly on the entire surface. Repeat the process for all cabbages pieces.
3. Twist the cabbage quarter around itself into a spiral shape, tucking it snuggly.
4. Tightly pack all seasoned cabbage quarters into your fermentation dish, pushing down to remove air gaps. Seal and leave at room temperature to begin fermentation.
You can consume your kimchi as fresh, as soon as it’s prepared. However, for best flavour and health benefits, it needs to be fermented for several days.
Fermentation
Fermenting kimchi is as important as the preparation, as it will determine the flavour of the final product. Lactic acid and healthy probiotics are developed during the fermentation process, so it’s extremely important to get it right.
Here are some important aspects to remember about fermenting kimchi:
- Kimchi needs to ferment between 1-3 days at room temperature (ideally 68°F or 20°C), away from direct sunlight. If your house is warmer than this, only ferment for 1 day, then move to the fridge. If the room is colder, fermentation could take longer.
- Keep container in a well-ventilated area, as kimchi becomes quite pungent when fermenting.
- During fermentation, the paste becomes very liquid. This is normal and encouraged, as the cabbages need to be submerged under the kimchi paste for good fermentation. Push them down with a wooden spoon to fully cover in the liquid paste.
- If the cabbages are exposed to air during fermentation, mould can form on the surface. This is why it’s important to keep them fully submerged under the paste. Press the cabbages down to remove pockets of air and prevent spoiling your kimchi. Also, ensure the fermentation container is fully airtight.
- Baechu kimchi starts fermenting when bubbles begin forming on the surface of the paste. The more, the merrier! When fermentation starts, it should smell acidic and sour.
- Scientific note: the optimal PH level of kimchi needs to be between 4.2-4.5. You can measure the PH level using a litmus paper strip.
- During fermentation, the flavour changes a lot. Don’t be alarmed if your kimchi tastes too salty or bitter until fully fermented. Trust the process!
- After fermenting kimchi, move it to the fridge. The final flavour of your kimchi will fully show after about 1-2 weeks in the fridge, when the taste has time to mature.
- Afterwards, always keep kimchi in the fridge to prevent over-fermentation.
- If properly prepared and stored right, kimchi can last for years.
- Kimchi keeps maturing more and becomes more sour and acidic with time. ‘Mature’ kimchi (over a year old) should be used for cooking as it can be too strong on its own.
Success Tips & Tricks
- Use the right ingredients – Authentic homemade kimchi has a unique and rich flavour. The amazing taste is enhanced by using fresh ingredients, as well as sourcing the right ones. Make sure you use the best ones by checking out the Ingredient Round-up section above in this post.
- Take your time – Making kimchi is an easy process that anyone can do, but it is a little time consuming. It’s especially important to take your time when salting the cabbage leaves, doing it one cabbage leaf layer at a time. The same goes for applying the red pepper paste, always take your time and do it layer by layer.
- Don’t over salt the cabbage – Adding too much salt to the cabbages can make it kimchi taste salty overall. Make sure you only use the quantity indicated in the recipe. Also, do not let the cabbages sit with salt for longer than 2 hours.
- Wash off the salt – Washing off the salt is crucial, as any residual salt can make the final kimchi too salty. Make sure you use clean water to wash each cabbage a few times. Ensure to get in between each leaf layer to remove every last bit of salt. Lastly, drain off the cabbages on a wire rack to remove any remaining salty water.
- Juicy red pepper paste – The red pepper paste is what gives kimchi its unique flavour. This paste needs to be thick and creamy, so it’s important to use the rice porridge and all other liquid ingredients. If the red pepper paste is too dry, the kimchi will not be submerged in liquid and can spoil or taste rancid.
- Don’t cut the cabbage – Cabbages should not be cut into smaller pieces before fermenting. For optimal fermentation, keep cabbages is quarters, with the layers of leaves intact. By wrapping the cabbage quarters tightly, mini pockets of air form inside. This enhances the fermentation process, and makes fermentation more even. Cut your kimchi into smaller bite-size pieces only after fully fermenting.
- Fermentation container – Fermentation is crucial for the final flavour and creating all those healthy nutrients in kimchi. The container is a big part of the fermentation process, so it needs to be completely airtight. See the section above in the post on Tools & Equipment for more detailed information. Also, make sure the container is thoroughly cleaned, washed and dried before use to prevent bacteria contamination.
- Don’t overfill – The fermentation container should only be filled ¾ of the way, as the cabbage yields a lot of liquid. If you fill more than this, it can overflow and cause a mess!
- Ferment well – Fermenting is really important, so be patient with it. The true flavour of your kimchi will only show after fermentation, so take your time. Please see the section above on Fermentation for a full guide on fermenting kimchi.
- Keep it submerged in paste – When fermenting, kimchi should be submerged in the liquid paste at all times. If the cabbage is exposed directly to air, it can form mould. To prevent this, pack the kimchi tightly into the container and push it down with a wooden spoon every few hours whilst fermenting.
Troubleshooting guide
Kimchi can be too salty due to multiple reasons.
1 – Too much salt: When salting the cabbages, make sure to only use the quantity indicated in the recipe below. Only let them salt for a maximum of 2 hours, then discard the salty brine. Thoroughly clean each layer multiple times with fresh water.
2 – It hasn’t fermented enough: Kimchi will almost always taste very salty whilst it’s fermenting. Be patient with it, as the final flavours and taste of kimchi will settle once fermentation is completed. Fermentation typically takes 1-3 days at room temperature. Sometimes it even needs a few extra days in the fridge.
3 – Last resort fix: If kimchi is still too salty even after 1 week of fermentation, you can still salvage it! The secret is adding slices of Korean pear or radish (or daikon) in between all the cabbages. Spread them evenly throughout the container, then let sit in the fridge for 1-2 days. The fresh slices draw out salt and make the Baechu kimchi taste less salty.
Kimchi can taste bitter when it hasn’t fermented enough. Be patient and let it ferment for longer, ideally between 1-3 days at room temperature at 68°F or 20°C. The final kimchi flavour will only mature after about 2 weeks in the fridge, so trust the process. See the guide above on Fermentation for more details.
Kimchi typically gets more and more sour with time. As a rule of thumb, Baechu kimchi will be good to eat on its own for up to 3-6 months. After this time, it can become too sour. Once it’s at the sour stage, you can still use it in cooking! So don’t throw it away and instead whip up some Kimchi Jjigae (김치찌개) or Kimchi fried rice (김치볶음밥).
However, if it's too sour very early on, you might've fermented it at high temperatures or for too long. Unfortunately there is no fix for over-fermentation.
It’s important to remember that kimchi is a fermented food, and all fermented foods have a pungent, acidic smell. This is completely normal and is to be expected of all kimchi. It’s definitely not a bad smell, it just takes a little getting used to for beginners!
However, if the smell is more on the rancid side, your kimchi could have gone bad. This happens when the storage container is not airtight and the cabbage is exposed directly to air.
White mould can grow on Baechu kimchi if the cabbage is directly exposed to air. To prevent this from happening, ensure the cabbages are fully submerges in the red pepper brine.
When storing it in the fridge, check on it periodically and push down the kimchi to fully submerge in the liquid. If you eat some of it, push the remaining kimchi under the brine.
Also, ensure the storage container is fully airtight to prevent mould from growing.
If mould has grown on the surface, you can remove the mould layer and inspect the remaining kimchi for signs of mould. However, if a lot of mould is present, I recommend discarding the entire batch.
If your kimchi turns mushy and no longer has a crunch, it means it has fermented for too long. This can happen if the room you fermented it in is too hot or you left it outside longer than needed. Once kimchi smells acidic and bubbles form on the surface, it typically means it’s ready to be moved into the fridge.
Unfortunately, there is no fix for mushy kimchi. Learn from the experience and try again next time for a crunchier outcome!
This is perfectly normal and it’s nothing to worry about. Since kimchi is a fermented food, the process keeps going even after refrigerating. Fermentation creates lactic acid and bubbles, which can make the jar pop when opened. It can also overflow if filled too close to the brim, so make sure there’s plenty of space to prevent spillage.
How to store
If fermented and stored properly, kimchi can last for years. Mature kimchi can be very good for the immune system and the digestive system, as it contains a high amount of probiotics, good bacteria and nutrients. Here’s how to store it properly:
- After fermenting, always store baechu kimchi in the fridge. Kimchi keep fermenting whilst refrigerated, so it’s important to store it below 39°F (or 4°C).
- When refrigerated and stored properly, kimchi can be consumed for 3-6 months on its own. After this time, it can still be consumed up to 2-3 years by cooking it with other ingredients.
- To store, always keep in an airtight container. Make sure it’s sealed properly to prevent contamination or exposing it to air. I recommend also adding some plastic wrap on the surface of the kimchi to completely seal it from air.
- You can store kimchi in quarters as prepared, or cut it into small pieces for ease.
- Check on the kimchi periodically to ensure it’s submerged in the red pepper brine. Push it down with a wooden spoon if needed to keep it covered by the brine at all times. This prevent mould from forming.
- It’s important to note that after 3-6 months in the fridge, kimchi can become quite sour in flavour. At this stage it’s still good to eat, but it can be too acidic or sour. I recommend using it in cooking as a recipe ingredient, instead of eating it plain.
- Since kimchi can last for a long time in the fridge, there is no need to freeze it.
- Most Koreans have a separate fridge for kimchi, since it has quite a pungent smell. So if you have a spare garage fridge, put it to good use!
How to eat
Baechu Kimchi is incredible delicious with just about anything. Most Koreans eat it multiple times per day in various combinations.
Here are some ways to enjoy kimchi:
- Fried kimchi over rice (김치덮밥) – use fresh or fried as topping for plain steamed white rice
- Bibimbap (비빔밥) – add it to your mixed rice bowl with other toppings
- As a side to most cooked dishes that need a spicy kick
- Eat with scrambled or fried eggs
- Topping for avocado toast
- Topping for Korean Street Toast
- Spicy side dish for juicy Grilled Pork Tenderloin
You can also use it to cook other famous Korean dishes. Here are some of my favourites:
- Kimchi Mayo
- Gimbap (김치김밥)
- Mandu (김치만두)
- Fried Rice (김치볶음밥)
- Soup (김칫국)
- Savoury Pancake (김치전)
- Stew (김치찌개)
- Army stew (부대찌개)
- Rose Tteokbokki (로제 떡볶이)
- Tofu (두부김치)
- Pasta – Gochujang Pasta and Kimchi Pasta
- Kimchi Burger
- Kimchi Fries loaded with bacon and cheese
- Kimchi Coleslaw
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Recipe
Traditional Cabbage Kimchi Recipe (배추김치)
Equipment
- 2 10 quart plastic bowls for salting the cabbage
- 1 5 quart mixing bowl for mixing the kimchi paste
- 1 small saucepan for making rice porridge
- 1 food safe gloves
- 1 blender or food processor
- 1-2 large fermenting dish or Korean Onggi at least 2 gallons
Ingredients
Fresh Vegetables
- 3-4 large Napa cabbages (8-9 pounds or 4 kilograms)
- 3 cups Korean radish or daikon, julienned
- 1 ½ cups carrots, julienned
- 4-5 large green onions, chopped
- 1 ½ cups Asian chives
- 1 ½ cups dropwort (minari), optional
- ¾ cup Kosher salt (coarse), for the cabbage
Anchovy broth
- 3 ½ cups water (875 grams)
- 1 green onion
- 5-6 dries frozen anchovies '마른멸치'
- ½ large onion, cut into quarters
- 3-4 sheets dried kelp seaweed
Rice porridge
- 3 cups anchovy broth or water * (750 grams)
- 3 tablespoons sweet rice flour '찹쌀 가루' (25 grams)
- 2 ½ tablespoons brown sugar (35 grams)
Kimchi paste
- 2 ½ - 3 cups gochugaru Korean pepper flakes, coarse * (250-300 grams)
- 6 tablespoons anchovy fish sauce
- 6 tablespoons saeujeot '새우젓' fermented salted shrimp
- ½ large Korean pear, pureed
- 3 large garlic heads, pureed
- 3 rablespoons ginger, pureed
- 2 tablespoons runny honey (40 grams)
- 6-8 dried raw jujube dates
- ¼ cup pine nuts, optional
Instructions
Salting the cabbage
- Cut all the Napa cabbages into halves length-wise. Cut the stem of each half about 2 inches from the bottom, ensuring the leaves are still attached to the stem.
- In a large bowl, add the same amount of water as the cabbage and 1/10th salt. Mix well, then add the cabbage into the brine solution. Let salt for 30 minutes.
- Separate each layer of cabbage leaves, then sprinkle salt from the stem to the top of the leaf. Ensure to add more salt towards the stem, where the leaves are thicker.
- Set the salted cabbages aside in large bowls, and let them ‘marinate’ for 2 hours. During this time they will produce a lot of liquid. Turn them over every 30-40 minutes, then spoon some of the salty cabbage liquid over to properly coat all sides.
- After 2 hours, wash the cabbages well in cold water. Ensure you remove all salt in between all the layers. Wash the cabbages in clean water a few times, separating each layer to remove the salt completely.
- While cleaning the cabbages, split each half into quarters using the slit made earlier. There’s no need to use a knife, this can be done by hand as the leaves will be very soft.
- Place the cabbages face down on a wire rack to drain all excess water.
Rice Porridge
- Prepare the anchovy stock (skip if using water instead). Add all the ingredients to a large pot and cook over high heat until boiling. Reduce heat to medium and simmer for 30 minutes. Let it cool down slightly.
- Combine lukewarm anchovy stock (or water) and sweet rice flour in a pot. Stir well, then cook over medium heat for 10-12 minutes.
- Once the mixture starts bubbling, reduce heat to medium and add in the sugar. Cook for another 2 minutes whilst stirring continuously to prevent sticking.
- Remove from heat and cool off completely.
Kimchi paste
- Prepare all the ingredients for the seasoning. Place saeujeot, garlic, ginger and Asian pear into a blender or food processor and puree.
- In a medium bowl add the rice porridge, gochugaru, fish sauce, pureed saeujeot and Asian pear, minced garlic and ginger, as well as the honey. Mix well, then let sit for 30 minutes at room temperature.
- After 30 minutes, add the julienned radish and mix well to combine. Let rest for another 30 minutes.
- Afterwards, mix in the julienned carrots, sliced jujubes and pine nuts. If using raw squid, chop it into small pieces and add it in at this stage.
- Lastly, add in the green onions and chives. Mix everything well, then let it rest for 1 hour.
Assembling the kimchi
- Take each cabbage quarter and spread the seasoning mixture between each layer of leaves. Spread the seasoning paste from the stem all the way to the top of the leaves. Ensure each inch of the cabbage is coated in the seasoning paste. Repeat the process for all the remaining cabbage quarters.
- Wrap the outer leaves over the stem and tuck it tightly into a small bundle. Pack each cabbage quarter tightly into the fermenting jar. Press them down so they are nice and snug. Add any remaining seasoning paste on top.
- Seal the fermenting container, then leave at room temperature away from sunlight at 68℉ (20℃) for 24-48 hours. Once the kimchi starts fermenting, bubbles will appear on the surface and the smell will turn sour.
- After fermenting, store kimchi in the fridge in an airtight container. Ensure it's covered by the kimchi paste at all times.
Notes
- Freshly prepared kimchi can be eaten right away, but it tasted better after fermenting.
- When storing, ensure kimchi is submerged under the juices at all times to prevent mould from forming. Add a layer of plastic wrap directly on the surface to prevent any air from entering, then seal airtight container or jar.
- Whilst fermenting, baechu kimchi can turn very salty or bitter, but this is normal. After fermentation is complete, the flavour will stabilise and mature.
- If kimchi is still too salty, place some Korean radish or daikon slices in between the cabbages and ferment for 2-3 days in the fridge.
- Nutritional information is estimative only and is calculated per 1 cup serving.
Junny says
I'm a massive kimchi fan and figured I'd give this a try. OMG it's so good!! It was really salty at first, but then I trusted the process and after a few days of fermentation it tasted incredible. I just had a massive bowl of rice with kimchi and it was so tasty!
maria says
Wow this was my first time making kimchi and it turned out perfect!!! Thanks for the easy-to-follow guide.
Daniela says
Love the pics! Helped me not mess up lol turned out great.
Yonna says
Recipe is 🔥 🔥🔥 def better than store-bought
Jessie says
Finally made homemade kimchi! Never thought I'd do this at 52, but it's SO much better than store-bought. Thank you!
Gabrielle says
bruh i didn’t mess up for once ty for all the pics super helpful
Annabel says
Just made this, so easy and delish! Will it last longer if I freeze it?
Hanelore Dumitrache says
Hi Annabel, I'm glad you like this recipe! I don't recommend freezing kimchi because it makes it much softer and it kills all that good fermentation bacteria. However, you can keep it in the fridge for months! It will keep fermenting and turn more sour, but if stored correctly in the fridge, it's still good. Old kimchi can still be used in cooking and it's delicious!
Carlota says
Perfect recipe, simple to make, and the flavors are on point! My go-to kimchi from now on.