How do you make Kimchi?
Kimchi is an integral part of Korean cuisine and is now gaining popularity worldwide thanks to its spicy, fermented flavour and health benefits. But many people ask themselves: How do you actually make kimchi yourself? In this blog article, you will learn step by step how to make a simple, vegan kimchi recipe at home – without any fish sauce or animal products. At the end, we'll also give you a handy tip on the right jar to store your homemade kimchi.
How do you make kimchi? – The basics
If you've ever wondered, How do you make kimchi?, the answer is: with patience, good ingredients and a pinch of love for fermentation. Kimchi is nothing more than fermented vegetables – typically Chinese cabbage (also known as napa cabbage) – which are rubbed with a spicy paste and fermented at room temperature for several days. This vegan kimchi recipe does not use fish sauce and uses purely plant-based ingredients for a full, balanced flavour.
The ingredients for your vegan kimchi recipe
For about 1.5 litres of kimchi, you will need:
Vegetables
- 1 medium Chinese cabbage (approx. 900 g)
- 1 medium carrot, cut into thin strips
- 6 spring onions, roughly chopped
For salting
- 2.5 tbsp sea salt
- Water
For the seasoning paste
- 1 tbsp sweet rice flour (or wheat flour)
- ½ cup water
- 1 tbsp cane sugar or maple syrup
- 2 tbsp Korean chilli flakes (gochugaru) – adjust according to desired heat level
- 4 garlic cloves, finely chopped
- 1 piece of ginger (thumb-sized), peeled and chopped
How to make kimchi: step-by-step instructions
1. Prepare the Chinese cabbage
First, quarter the cabbage lengthwise and then cut it into bite-sized pieces. Dissolve the salt in enough water in a large bowl and place the cabbage in it. Leave it to soak for about two hours, turning it occasionally. Then rinse thoroughly 2–3 times with cold water and drain well.
2. Mix the seasoning paste
In a small saucepan, mix the rice flour with ½ cup of water and bring to a simmer over medium heat. Once the mixture thickens (after about 1–2 minutes), remove from the heat and leave to cool. Then stir in the sugar, chilli flakes, garlic and ginger.
3. Mix the vegetables
In a large bowl, mix the well-drained Chinese cabbage with the carrot strips and spring onions. Add the cooled paste and mix everything thoroughly. Tip: wear gloves! The paste should cover each piece of vegetable evenly.
4. Fill into jars
Press the kimchi firmly into sterile jars – ideally a large 1 litre jar and a smaller 500 ml jar. Important: leave about 2–3 cm of space at the top and make sure that the vegetables are covered with liquid. Use a fermentation weight or a folded cabbage leaf to keep the vegetables under the brine. Close the jars loosely or use special fermentation lids.
Fermentation – the magic begins
Leave your kimchi to ferment at room temperature (approx. 18–22°C) for 2–5 days. Open the jar briefly once a day to allow gases to escape and taste if necessary. Once the desired level of acidity has been reached, you can store the kimchi in the fridge. It will continue to mature there and will keep for several months without any problems. The secret lies in the ratio of ingredients and the fermentation time. If you prefer a milder flavour, use less gochugaru; if you like it more intense, simply leave the kimchi to ferment for a few days longer. The sweetener can also slightly influence the taste – maple syrup makes the flavour a little milder than sugar.
Kimchi recipe: healthy, delicious and versatile
This kimchi recipe is not only vegan, but also rich in probiotic cultures, vitamins and fibre. Whether as a side dish, in a rice dish, on a sandwich or in soup, kimchi is a real all-rounder in the kitchen. And once you know how to make kimchi yourself, you'll never want to go back to supermarket products.
Conclusion: How do you make kimchi? It's that easy!
As you can see, the question ‘How do you make kimchi?’ is easier to answer than you might have thought. With just a few ingredients and a little patience, you can conjure up a traditional, fermented superfood in your own kitchen. This kimchi recipe is ideal for beginners, but can be adapted to suit your taste.
The perfect jar for your kimchi
Have you successfully prepared your kimchi and now want to ferment and store it optimally? Buy the perfect jar for this recipe! We recommend our Original Mariposa Jar – a high-quality wire-clamp jar that is ideal for fermentation. The airtight seal preserves the aroma and freshness, and your homemade kimchi is in good hands.
Buy our Mariposa jar now and start your own kimchi masterpiece! 🥬🔥
