How to make kimchi and why you should
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June 26 07:39:45, 2025
It's fall in the northern hemisphere, and that’s a perfect time to grow cold-hardy vegetables like cabbages, radishes, and more. It also means winter is on its way. Are you ready? Have you stored enough food? Are you taking steps to preserve your harvest? If you're growing a fall garden, do you have a plan for preserving those veggies?
One of my favorite methods of food preservation is fermentation. It’s simple, requires minimal equipment, doesn’t need fuel, and actually boosts the nutritional value of your vegetables. The easiest vegetable to ferment is cabbage, thanks to its high levels of lactic acid bacteria.
Sauerkraut is often where people start with fermentation—just shred cabbage, mix with salt, and pack it into a jar. But in our house, we prefer kimchi, the Korean version of fermented cabbage. Kimchi has gotten a bad reputation in the U.S., especially among older generations, due to shows like *MASH* that portrayed it as smelly, rotting cabbage. While technically accurate, that’s not the full story. Think of it like calling a hot dog "pig feet stuffed into an intestine."
We love kimchi because it’s more flavorful, ferments faster, and offers great health benefits. Plus, many of the ingredients are easy to grow. Store-bought kimchi can be pricey, but making it yourself is affordable and fun. Though it might seem complex, it’s no harder than making a salad.
**Summary:**
- Kimchi typically includes cabbage, radish, garlic, onion, ginger, carrot, fish sauce, and chili flakes.
- Fermentation involves submerging vegetables in a salty brine to encourage lactic acid bacteria while keeping harmful microbes at bay.
- You’ll need a glass or ceramic container, an air-permeable lid, and a weight to keep vegetables under the brine.
- Use about one tablespoon of salt per cup of water, avoiding salt with anti-caking agents or chlorinated water.
- Soak the vegetables first, then mix them with a spicy paste and pack them into the container.
- Ferment for about a week, then store in a cool place. You can bury it, or just put it in the fridge.
- The longer it ferments, the softer and more sour it becomes.
**Basic kimchi ingredients and health benefits**
There are many types of kimchi, from radish (kkakdugi) to fruit (nabak-kimchi) and cucumber (oi sobagi). The most common is baechu, or napa cabbage kimchi. It usually includes:
- Napa cabbage (taller and skinnier than regular cabbage)
- Daikon radish
- Garlic
- Onion
- Ginger
- Carrot
- Fish sauce
- Chili flakes
Kimchi is bold, flavorful, and incredibly nutritious. Studies suggest it may boost immunity, reduce inflammation, and even extend life. The probiotics in it support digestion, while garlic and ginger offer antibacterial and immune-boosting properties. Radishes help with weight loss and disease prevention.
Growing these ingredients is easy, especially in cooler weather when pests are fewer and plants are less likely to bolt.
**Your fermentation container**
Glass or ceramic containers are best. Mason jars work well, and I use Easy Fermenter lids for gas release. For larger batches, a fermentation crock with a water channel is ideal. Just make sure the water level stays consistent to avoid spoilage.
Weights are important to keep vegetables submerged. I prefer glass weights, which are easy to clean. If you don’t have any, just push the veggies down daily with your fingers.
**Making kimchi**
I don’t provide an exact recipe, but here are some guidelines. Start by soaking your vegetables in salt water. Chop the cabbage, radish, and carrot, then mix with a spicy paste made from garlic, onion, ginger, chilies, and fish sauce. Add the paste to the brined vegetables and pack them into your container.
Let it ferment for a week, tasting daily. The longer it sits, the more sour and soft it becomes. Once done, store it in the fridge or in a cool, dark place if refrigeration isn’t available.
**Preserving kimchi**
Once ripe, transfer to jars and store in the fridge. If you don’t have power, you can let it continue fermenting in a cool spot like a root cellar or buried in the ground. A bit of kahm yeast on top is normal, but mold means the batch is spoiled.
Kimchi gets better with time, and even over-fermented versions can be used in soups like kimchi-jjigae.
Whether you’re preserving your fall harvest or just exploring new flavors, making kimchi is a rewarding and delicious way to connect with food and tradition.