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# Make Kimchi at Home

- [Made in Slatesource](https://slatesource.com/u/kairenner/make-kimchi-at-home-764)
- By [KaiRenner](https://slatesource.com/u/KaiRenner)
- Food & Drinks
- Created on Mar 20, 2026

> Kimchi is not a recipe. It is a technique with a thousand variations. Learn the base and you can adjust heat, funk, and sourness to your taste.
>
> — KaiRenner · 26th of April 2026

## The Core Components

Traditional baechu-kimchi uses napa cabbage salted overnight, then coated in a paste of gochugaru (Korean red pepper flakes), fish sauce or salted shrimp, garlic, ginger, and scallions. The salting step is not optional. It removes water, softens the texture, and sets up the fermentation environment.

Salt the Cabbage

Quarter a large napa cabbage lengthwise and cut into rough pieces.

## Salt the Cabbage

Quarter a large napa cabbage lengthwise and cut into rough pieces. Toss with 60g non-iodized salt and let sit for at least 2 hours, or overnight in the fridge, turning occasionally. The cabbage should wilt significantly and shed a lot of water. Rinse

Make the Paste

Blend or grate 8 garlic cloves and 1 tablespoon fresh ginger.

## Make the Paste

Blend or grate 8 garlic cloves and 1 tablespoon fresh ginger. Combine with 60 to 80g gochugaru (adjust for heat preference), 2 tablespoons fish sauce, 1 tablespoon sugar, and 1 teaspoon sesame oil. Mix into a thick paste. Add a small amount of rice flour

Combine and Pack

Toss the drained cabbage, 4 to 6 sliced scallions, and optional julienned

## Combine and Pack

Toss the drained cabbage, 4 to 6 sliced scallions, and optional julienned daikon with the paste. Mix with clean hands (gloves recommended). Pack tightly into a jar, pressing down to eliminate air pockets. Leave 3 to 4 cm of headspace as it will expand

Ferment and Refrigerate

Leave at room temperature for 1 to 2 days until bubbles appear and the kimchi

## Ferment and Refrigerate

Leave at room temperature for 1 to 2 days until bubbles appear and the kimchi smells tangy. Taste it then press it back down into the jar and refrigerate. It is good immediately but improves dramatically over 2 to 4 weeks in the fridge as it continues to

Before You Pack the Jar

0%

Cabbage is fully rinsed and squeezed dry

Paste is thick enough to coat without dripping

Gochugaru quantity adjusted to your heat tolerance

Jar is clean and large enough to leave headspace

Hands or gloves on before mixing to protect from chili burn

Vegan Kimchi Replace fish sauce with soy sauce or miso and skip the salted shrimp. The fermentation still works perfectly. The flavor profile shifts slightly toward brighter and less funky, but it is just as active and alive.