Fermented Kimchi
Fermented kimchi is a bold, flavorful food that earns its place in the kitchen. When properly fermented, it becomes more than a condiment. It becomes an ingredient that supports everyday cooking and adds depth to simple meals.
This post focuses on fermented kimchi as a finished food, how it changes over time, and why so many people choose to keep it on hand.
Not About Perfection or Tradition
This isn’t about doing kimchi the “right” way or following strict rules. It’s about making fermented kimchi in a home kitchen in a way that actually works.
One jar. Simple ingredients. Real fermentation.
Kimchi has been made countless ways for generations. What matters here is that it’s fermented, flavorful, and something you enjoy eating.
Health Benefits of Fermented Kimchi
Fermented kimchi offers benefits beyond flavor when eaten regularly in small amounts.
Because it is naturally fermented, kimchi contains beneficial bacteria that support gut health. A healthy gut plays a role in digestion, nutrient absorption, and immune function.
Fermentation also helps break down vegetables, which can make kimchi easier to digest than raw cabbage for some people. The fermentation process can increase the availability of certain nutrients while creating an acidic environment that supports digestion.
Kimchi is commonly made with garlic, ginger, and chili peppers, ingredients traditionally valued for immune and inflammatory support.
Easy Fermented Kimchi
Equipment
- fermenting weight
Ingredients
- 1 medium napa cabbage (about 2–2½ pounds)
- 1/4 cup Diamond Crystal kosher salt If using Redmond Real Salt: use 3 tablespoons (it is denser and saltier by volume)
- Filtered water, as needed
For the kimchi paste
- 1 tbsp fresh ginger
- 4-6 garlic, finely minced
- 1-3 tbsp gochugaru (Korean red pepper flakes), to taste
- 2 tbsp fish sauce
- 1 tbsp raw and unfilterd honey (optional, helps kick-start fermentation)
Vegetables
- 2-4 scallions, chopped
- 1 medium carrot, julienned
- 1 small daikon radish, julienned (optional)
Instructions
1. Salt the cabbage
Remove and discard the core from the napa cabbage. Cut the cabbage into 1½–2 inch pieces.Place the cabbage in a large bowl. Sprinkle evenly with the salt and gently rub and turn the cabbage for about 1 minute to distribute the salt.Add enough filtered water to just cover the cabbage. Place a plate on top to keep the cabbage submerged.Let sit for 1½–2 hours, turning every 30 minutes, until the cabbage is flexible and has released liquid.2. Make the paste (while the cabbage soaks)
In a bowl, mix the ginger, garlic, gochugaru, fish sauce, and honey until a thick paste forms.Taste and adjust heat. The paste should taste bold and slightly salty.3. Rinse and drain
Drain the cabbage and rinse thoroughly 2–3 times with cold water to remove excess salt.Drain well, gently squeezing out excess liquid without crushing the cabbage.4. Combine
Add the scallions, carrot, and daikon (if using) to the drained cabbage.Add the kimchi paste and mix thoroughly using clean hands, coating everything evenly.5. Pack the jar (press as you go)
Pack a small amount of kimchi into a clean quart jar, then press it down firmly to remove air pockets. Continue packing and pressing in layers.You can use your fist or a kraut pounder to work out trapped air and draw liquid to the surface.Reserve one clean outer cabbage leaf and place it over the surface of the kimchi to create a barrier. Place your fermentation weight on top of the leaf to keep everything submerged.Leave at least 1 inch of headspace. Wipe the rim clean and loosely cap the jar or use a fermentation lid.6. Ferment (slow and steady)
Place the jar on a plate at room temperature, ideally 65–72°F.Do not disturb for the first 4–5 days.Begin tasting at day 5. Most batches are ready between 5–7 days, depending on temperature and your preferred level of tang.7. Refrigerate
Once fermented to your liking, transfer the jar to the refrigerator. Flavor will continue to deepen over time while fermentation slows.
Notes
- Gochugaru can be used anywhere you would normally use red chili flakesThis is an accessible, home-friendly method designed for reliable fermentationKimchi keeps refrigerated for several months and becomes more sour over time