Why Make Your Own Kimchi?
Kimchi is one of the most rewarding ferments you can make at home. A few humble ingredients — napa cabbage, gochugaru, garlic, ginger — transform over days into something deeply complex, tangy, and alive. It's the backbone of Korean cooking and an incredible condiment alongside grilled meats, burgers, and rice bowls.
Once you have a batch on hand, you'll find yourself reaching for it constantly — especially alongside our Spicy Kimchi Korean Chicken Burgers.
Ingredients
- 1 large napa cabbage (about 2 kg)
- ¼ cup sea salt (non-iodized)
- 1 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp sugar or honey
- 5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3–5 tbsp gochugaru (Korean red pepper flakes) — adjust to heat preference
- 4 green onions, cut into 1-inch pieces
- 1 medium carrot, julienned
Method
Step 1 — Salt the Cabbage
Quarter the cabbage lengthwise and cut into 2-inch pieces. Toss with sea salt in a large bowl, massaging it in well. Let sit for 1–2 hours, tossing every 30 minutes, until the cabbage has released significant liquid and wilted. Rinse thoroughly under cold water 2–3 times, then drain and squeeze out as much moisture as possible.
Step 2 — Make the Paste
In a bowl, combine gochugaru, fish sauce, sugar, garlic, and ginger. Mix into a thick paste. Taste and adjust heat — this is your moment to make it your own.
Step 3 — Combine
Add the drained cabbage, green onions, and carrot to the paste. Using gloved hands, massage everything together until every piece is well coated.
Step 4 — Pack & Ferment
Pack tightly into clean glass jars, pressing down firmly so the brine rises above the vegetables. Leave 2–3 cm of headspace. Seal loosely (gases need to escape) and leave at room temperature for 1–5 days depending on your preferred sourness. Taste daily. Once it's where you want it, seal tightly and refrigerate.
Tips
- Kimchi is ready to eat immediately but improves dramatically after 2–3 days of fermentation.
- Refrigerated kimchi keeps for months and continues to develop flavour.
- Use the brine in dressings, marinades, or cocktails.
Serve With
Use as a condiment alongside grilled meats from your BBQ, pile it onto our Spicy Kimchi Korean Chicken Burgers, or serve alongside steamed rice and any cut from our BBQ Favourites collection.
If you don't have success making it or want to just buy ours, here is our Kimchi.