Kimchi is a national symbol and a cornerstone of Korean identity. This iconic fermented side dish is traditionally made with napa cabbage or radish, seasoned with a flavorful mix of Korean red pepper flakes, garlic, ginger, scallions, and salt, and left to ferment for days or even weeks.
The result is a complex balance of spicy, tangy, umami, and slightly sweet flavors, depending on the region, season, and ingredients used.
Kimchi is served with almost every Korean meal— from breakfast to dinner — and can be eaten on its own or incorporated into countless dishes such as kimchi fried rice, kimchi stew, or kimchi pancakes.
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How to Make Authentic Korean Kimchi at Home – A Fermentation Classic
Description
Kimchi is a national symbol and a cornerstone of Korean identity.
Background and Origin
The origins of Kimchi date back over 2,000 years, to Korea’s Three Kingdoms period, when people first began preserving vegetables in brine to survive harsh winters. The earliest versions were non-spicy and primarily consisted of salted or pickled vegetables, as chili peppers were not introduced to Korea until the late 16th century through trade routes from the Americas.
Once chili peppers were introduced, they revolutionized Korean cuisine — transforming kimchi into the vibrant red, spicy version most known today. Over time, hundreds of regional and seasonal variations emerged, influenced by geography, local produce, and climate. For instance, Baechu kimchi (napa cabbage kimchi) is popular in the cold northern regions, while Oisobagi (stuffed cucumber kimchi) and Chonggak kimchi (pony-tail radish kimchi) are favorites in the south.
Kimchi also became deeply embedded in Korean social and cultural life. Families traditionally gathered in late autumn for “Kimjang”— the communal making and storing of kimchi for the winter months. This event is a celebration of community, sharing, and continuity. In recognition of this cultural importance, UNESCO inscribed Kimjang as an Intangible Cultural Heritage of Humanity in 2013.
Today, Kimchi represents Korea’s resilience, innovation, and deep respect for nature’s cycles. It continues to evolve, even appearing in global fusion cuisines while maintaining its unmistakable Korean soul.
Ingredients
Instructions
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How to Make Kimchi
- Divide the cabbage into quarters and chop each quarter into 1-inch strips. Place the chopped cabbage into a large bowl and season with kosher salt. Using your hand, squeeze the cabbage with the salt for a few minutes, then allow it to rest for at least 1.5 hours. You’ll notice the cabbage releasing a lot of water during this process.
- Chop off the roots of the green onions and cut them into half-inch segments. Slice the carrots into pasta-like sizes. Peel the daikon and chop it like the carrots, but much thicker. Set aside.
- Chop the ginger and transfer to a food processor. Peel the Asian pear, cube it, and add it to the ginger. Add the garlic cloves and fish sauce. Blend until smooth.
- Transfer the ginger mixture into a bowl and add the Korean red pepper flakes. Mix thoroughly.
- Wash the salt off the cabbage thoroughly, preferably under running water. You can squeeze at this point to ensure all the salt is out.
- Place the cabbage in a large bowl and add the chopped carrots and daikon to the cabbage. Add the spiced mixture and combine. You can use your hand to mix or use a ladle.
- Transfer the mixture into a glass jar and use a wooden muddler to press down the mixture in the glass jar. Close the jar with its lid lightly and not tightly because the fermentation process will release gas.
- Leave the jar at room temperature for 4-7 days to ferment. Taste on day four to ascertain the acidity of the kimchi as desired. The more days to allow it to ferment, the more acidic and richer it tastes.
- Once the fermentation is done. Tighten the lid and refrigerate.
- Serve and enjoy with other dishes!
Video Credit: Joshua Weissman–YouTube
Note
Tips for Making Kimchi
- Use more Korean red pepper flakes if you want a spicier kimchi.
- Wear kitchen gloves to mix the ingredients, as the spicy mixture can be sensitive to your bare hands.
- Don’t use metal containers to ferment the mixture, as it can be acidic. Always use a glass jar with a tight lid.
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Authentic Korean kimchi is a living history in a jar. Every spoonful reflects centuries of tradition, community spirit, and culinary mastery. Whether enjoyed alongside rice, in a bubbling stew, or straight from the fridge, Kimchi captures the vibrant, enduring heart of Korean culture.
Enjoy!
