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To make a first batch of baechu kimchi, salt napa cabbage until pliable, rinse and drain it, coat it with a Gochugaru-based seasoning paste, pack it loosely enough to leave room for fermentation gases, then ferment it briefly at room temperature before refrigerating. This guide makes approximately 1 large jar, or about 2–2.5 kg, depending on the cabbage and how much moisture it retains.
Kimchi is a broad family of Korean fermented vegetables, not one fixed recipe. The version below is spicy napa-cabbage kimchi, commonly called baechu kimchi. A chopped, bite-size version is often called mak-kimchi. Other well-known types include cubed-radish kkakdugi and liquid-rich nabak-kimchi.
Ingredients for one first batch
This is a practical home-scale adaptation based on Korean culinary guidance and university-extension fermentation advice. Ingredient quantities can vary by cabbage size and family or regional method.
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- 1 large napa cabbage, about 2–3 lb (1–1.4 kg)
- Coarse, non-iodized salt, using the amount specified by your chosen brining method rather than guessing or substantially reducing it
- 1 tablespoon glutinous-rice flour, plus water for the slurry
- ½ cup gochugaru (Korean red-pepper flakes), adjusted for heat
- 6 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 2 cups Korean pear juice, or a smaller amount of grated pear or apple
- 1 tablespoon salted shrimp (saeujeot)
- 3 tablespoons anchovy fish sauce
- About 350 g Korean radish or daikon, cut into matchsticks
- About 100 g onion, thinly sliced
- About 50 g scallions, cut into short lengths
- Optional: minari, Asian chives, carrot, or other customary vegetables
Gochugaru is not the same as generic chili powder. It is usually coarser and has a distinctive fruity, moderately hot flavor. If you need to adjust the heat, reduce the gochugaru rather than reducing the salt used to create the fermentation environment.
Vegetarian and vegan substitutions
For vegetarian or vegan kimchi, omit the salted shrimp and anchovy fish sauce and use a clearly labeled vegetarian or vegan fish-sauce substitute or another suitable umami ingredient. Check labels carefully: not every gochugaru blend, fish sauce, or fermented-seafood product is vegan.
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Equipment and fermentation setup
- Clean cutting board and knife
- Large bowl and colander
- Clean spoon or food-safe gloves
- Food-safe fermentation jar or crock
- Refrigerator
- Plate or tray to catch overflow
- Optional: food pH test strips or a meter that covers the acidic range
A kimchi fermentation jar is convenient but not essential. Whatever vessel you use, leave generous headspace because fermentation produces carbon dioxide and can push liquid upward. Close a standard jar without tightening it so aggressively that gas cannot escape, or use a vessel designed to vent pressure. Set it on a plate or tray.
Optional fermentation weights can help hold cabbage and other vegetables below the liquid. They are useful when the kimchi floats or when you want to minimize the vegetables’ exposure to air, but they do not replace clean handling or adequate headspace.
How to make baechu kimchi
1. Select and clean the cabbage
Choose a firm, fresh napa cabbage without mold, decay, or extensive blemishes. Remove damaged outer leaves, rinse the cabbage, and cut it into halves or quarters. For a particularly thorough clean, rinse the cut cabbage three times under cold running water, then drain it before salting.
2. Salt the cabbage
Work the coarse salt between the leaves, or toss the cut cabbage thoroughly with salt. Salting draws out water, softens the leaves, and helps the seasoning penetrate. It also creates conditions that favor lactic-acid fermentation. The final salt concentration of kimchi commonly falls in an approximate 2–5% range, but recipes differ; salt is not merely a flavoring ingredient.
Leave the cabbage for several hours, turning it periodically. It is ready for the next step when the thick ribs bend without snapping and the leaves feel pliable. Timing varies with the cabbage’s size, the amount of salt, room temperature, and whether the cabbage was left in large pieces, so texture is more useful than one universal time.
3. Rinse and drain thoroughly
Rinse away excess surface salt with cold water and drain the cabbage very well in a colander. The goal is to remove loose salt without washing away all seasoning potential. Waterlogged cabbage dilutes the paste and can produce runny kimchi.
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4. Cook and cool the rice slurry
Whisk the glutinous-rice flour with water in a saucepan. Cook over medium heat, whisking to prevent clumps. When bubbles begin to form, continue cooking and stirring for about three minutes. Remove it from the heat and cool it completely.
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The slurry is optional in some simplified recipes. It adds body and carbohydrates to the seasoning paste, so leaving it out changes the texture but does not make kimchi impossible. If you omit it, proceed with the remaining paste ingredients.
5. Make the seasoning paste
In a large bowl, combine the cooled rice slurry, gochugaru, garlic, ginger, pear juice or grated fruit, salted shrimp, and anchovy fish sauce. Add the julienned radish, onion, scallions, and any optional greens.
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6. Combine the cabbage and paste
For whole-leaf baechu kimchi, spread the seasoning between the cabbage leaves. Fold or enclose each quarter with an outer leaf and place it cut-side up in the fermentation container.
For an easier serving format, chop the cabbage into bite-size pieces before mixing it with the seasoning. This is commonly called mak-kimchi. It uses the same broad ingredient pattern but avoids separating individual leaves when serving.
7. Pack the container correctly
Pack the kimchi firmly enough to minimize large air pockets and encourage liquid to form around the vegetables. Do not fill the container more than about two-thirds full. Leave room for expansion and gas.
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Press the vegetables beneath their liquid as much as practical, wipe the rim clean, and close the container. If using a weight, place it on top according to the manufacturer’s instructions. Keep the jar on a plate or tray in case brine bubbles out.
8. Ferment at room temperature
Place the jar in a cool, well-ventilated location at approximately 68°F (20°C) for about one to two days, checking it daily. Fermentation moves faster in warm weather and more slowly in a cold kitchen.
Normal signs of active fermentation include:
- small bubbles or fizzing
- slight pressure when the container is opened
- a tangier, pleasantly sour aroma
- increasing sourness in the taste
Do not leave the jar at room temperature indefinitely. Once the kimchi has reached the sourness you want, or once it has completed the initial room-temperature stage, refrigerate it.
9. Refrigerate and mature
Refrigeration slows fermentation but does not necessarily stop flavor development. Keep the jar cold, close it between uses, and use clean utensils.
For a slower approach, ferment the kimchi in the refrigerator for roughly three to four days. Another method is one to two days at room temperature followed by about ten additional days in the refrigerator. The exact schedule depends on the batch, temperature, salt level, cut size, and your preferred level of sourness.
Fermentation safety: pH, gas, mold, and storage
Home-fermented kimchi is not shelf-stable canning. Do not store it at room temperature indefinitely, and do not improvise a canning process for it. Refrigeration is the default storage method after fermentation.
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For a safety-oriented process, measure the pH daily during room-temperature fermentation with strips or a meter intended for the acidic range, approximately pH 3.0–5.5. Extension guidance uses pH 4.6 or below as a safety benchmark before consumption. Follow the testing product’s instructions carefully; a strip with a very broad or unsuitable range is less useful.
pH is only one part of safe fermentation. It does not replace clean equipment, the correct salt proportions, protection from contamination, or judgment about obvious spoilage.
When to discard the batch
Discard the kimchi rather than scraping off the surface if it develops:
- fuzzy mold
- a putrid or rotten smell instead of the expected sour, garlicky aroma
- unusual discoloration that suggests spoilage
- other clear signs of contamination
Do not rely on smell alone to prove that a batch is safe, and do not taste questionable kimchi to test it.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.How long does kimchi last?
For a first batch, use approximately two weeks as a conservative best-quality target, particularly if you prefer crisp vegetables and a fresher flavor. Properly fermented produce can remain refrigerated considerably longer under suitable conditions, but there is no single reliable shelf-life promise for every kimchi batch. Salt level, acidity, temperature, contamination, ingredients, container, and handling all matter.
As kimchi ages, it usually becomes more sour and softer. That does not automatically mean it is spoiled; evaluate it using the expected fermentation characteristics and discard it if clear spoilage signs appear.
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Troubleshooting first-batch kimchi
| Problem | Likely cause | What to change |
|---|---|---|
| Too salty | Excess salt remained on the cabbage, or too much salt was used. | Rinse more thoroughly next time. Do not casually reduce the salt needed for the fermentation formula. |
| Too watery | The cabbage was not drained enough, the vegetables released more moisture than expected, or the container was packed loosely. | Drain the cabbage thoroughly and pack the vegetables more firmly. |
| No bubbling | The room is cold, the batch is very fresh, or the salt level is high. | Continue monitoring rather than assuming failure. Measure pH where possible. If pH remains above 4.6, continue monitoring and follow a tested fermentation process. |
| Overflow | The jar was overfilled or tightly sealed while gas accumulated. | Leave more headspace, place the jar on a tray, and use a vessel that can release gas safely. |
| Soft vegetables | Warm temperatures, prolonged fermentation, excess liquid, or delicate produce. | Refrigerate earlier next time for a fresher, crisper texture. |
| Too spicy | Too much gochugaru for your preference. | Use less gochugaru or a milder pepper blend in the next batch. Do not reduce the fermentation salt to compensate. |
| No fish flavor desired | Salted shrimp and fish sauce were included despite a preference for a cleaner or plant-based flavor. | Omit them and use a clearly labeled vegan umami substitute. The result is a variation, not an identical traditional flavor. |
Serving and using kimchi
Serve kimchi chilled as a side dish with rice, noodles, eggs, grilled foods, or soup. Freshly mixed kimchi can be eaten immediately, but it will be less sour and less developed than fermented kimchi.
Older, more sour kimchi is especially useful in cooked dishes. Use it in kimchi-jjigae, kimchi pancakes, fried rice, or other recipes where its acidity and concentrated flavor are an advantage. Kimchi brine can also contribute seasoning to dishes such as pancakes, provided the brine comes from a batch that has been handled and stored safely.
Baechu kimchi, mak-kimchi, and other varieties
- Baechu kimchi: napa-cabbage kimchi; the style made in this guide.
- Mak-kimchi: chopped, bite-size napa-cabbage kimchi that is easier to pack and serve.
- Kkakdugi: kimchi made with cubed radish.
- Nabak-kimchi: a milder, liquid-rich water kimchi made with cabbage, radish, and often fruit.
- Kimjang: the communal, seasonal Korean practice of making and sharing kimchi—not the name of one particular recipe.
Kimjang was inscribed by UNESCO in 2013. Its late-autumn preparation, cooperation among families and communities, and regional and household variation help explain why there is no single universally correct kimchi formula. The recipe here is a practical first-batch method, not a laboratory-tested recipe or a claim to represent every Korean tradition.
Frequently Asked Questions
Can I eat kimchi immediately after making it?
Yes. It is safe to taste fresh kimchi when it has been prepared with clean equipment and suitable ingredients, but it will be less sour and less developed. Fermentation changes the flavor over time.
How do I know when kimchi is fermented enough?
Look for a pleasantly tangy flavor, some bubbling or fizzing, and vegetables that remain reasonably crisp. For a safety-oriented process, measure the pH and continue until it reaches 4.6 or below, while still using proper hygiene and discarding visibly spoiled food.
Why is my kimchi not bubbling?
The batch may be very fresh, the room may be cold, or the salt level may be relatively high. Continue monitoring rather than assuming it has failed. pH measurement is more useful than bubbles alone for monitoring acidification.
Can I make kimchi without fish sauce or salted shrimp?
Yes. Omit both and use a clearly labeled vegetarian or vegan fish-sauce substitute or another suitable umami ingredient. The flavor will differ from a seafood-seasoned batch.
Is kimchi shelf-stable?
No. Home-fermented kimchi should not be treated as shelf-stable canned food. Ferment it for the intended period, then refrigerate it and use clean utensils. Do not store it at room temperature indefinitely.
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For dependable first-batch kimchi, focus on the fundamentals: use the specified salt, drain the cabbage well, pack the vegetables below their liquid while leaving headspace, monitor fermentation rather than relying on a rigid clock, and refrigerate promptly. Expect family and regional variations—the goal is a clean, pleasantly sour, crisp batch that suits your taste.
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