How to Make Kimchi


 Kimchi is a traditional Korean, spicy, *fermented cabbage and vegetable dish. It is sometimes called “Korean Sauerkraut”. It is spicy but can be made to the individual taste. It is definitely one of my favorite fermented foods!

As with all other fermented foods, kimchi contains beneficial bacteria (probiotics) that are good for the gut. It is important for optimal health to eat fermented foods on a regular basis.

I use water kefir as my starter culture in all my fermented vegetable-based recipes that need one. It works wonderfully and is easy to come-by!

This is a very basic recipe that can be added to based on personal preference.

Equipment you’ll need:

1 quart ball jar with lid.

Optional air-lock.

Here is how to make Kimchi.




  1. Combine all ingredients in a bowl and cover for 30 minutes.
  2. Mash mixture down with the back of a spoon or potato masher so it gets juicy.
  3. Transfer to ball jar and press down so the liquid comes to the top, covering kimchi.
  4. Leave 1 inch of space in jar.
  5. Lid tightly and let sit on kitchen counter for 3-7 days, checking fluid level after 24 hours. (Always have liquid covering kimchi)
  6. Test after day 3 for desired doneness.
  7. Store in refrigerator.


That’s how easy it is to make your very own Kimchi! You’ll be hooked!

For more information, I recommend The Complete Idiot’s Guide to Fermenting Foods and while I’m recommending stuff, check out, they’ll set you up with a whole new kitchen look in no time.

Have you ever made Kimchi? What’s your favorite recipe?

*Note: Many store-bought kimchi brands are no longer traditionally fermented.

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  1. says

    You’re always posting the best articles!! Things that I’ve been wanting to try! Thx! Water kefir is at the top of my list! I was looking into those airlocks too-

  2. says

    This looks fantastic. I’m new to fermentation but I love my lactofermented dilly beans I’ve been doing this summer. Can’t wait to try this!

    • says

      It can be shredded but it doesn’t have to be. A lot of kimchi is made with bigger pieces of cabbage. In the post intro there is a clickable link for water kefir that goes to my post about it. You can also see it HERE.

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