How long does homemade kimchi last?

Properly made and stored kimchi lasts for months in the refrigerator, some Koreans keep kimchi for a year or more, using older kimchi for cooking rather than eating raw. The sourness increases over time. As long as it smells good (sour and fermented, not rotten) it is safe to eat.

Is it normal for kimchi to bubble?

Yes, completely normal and a sign of healthy fermentation. The bubbles are carbon dioxide produced by the lactobacillus bacteria doing their work. Press the vegetables down daily to release the gas buildup and prevent the jar from overflowing.

My kimchi is not sour yet, what is wrong?

Nothing, it just needs more time. Fermentation speed varies with temperature. If your kitchen is cool, give it another day or two at room temperature before refrigerating.

Can I reduce the amount of gochugaru for a milder version?

Yes, halving the gochugaru produces a noticeably milder kimchi. The color will be less vivid and the flavor slightly less complex, but it is still excellent and much more approachable for people new to spicy food.

Why does my kimchi smell very strong?

Kimchi smells powerfully fermented, that is correct and expected. If it smells sour and garlicky and funky in a way that seems intentional, it is fine. If it smells genuinely rotten, like something has gone wrong rather than fermented correctly, discard it. Trust your nose. Healthy fermented food smells sour and alive, not rotten.

Kimchi Recipe: The Traditional, Foolproof Method for Making It at Home

Name: Homemade Baechu Kimchi
Prep time: 45 min
Total time: 120 h
Cuisine: Korean
Ingredients: 1 large napa cabbage (about 2kg / 4.4 lbs); ½ cup (130g) non-iodized salt (kosher or sea salt); Water (enough to submerge the cabbage); 1 cup (100g) gochugaru (Korean red pepper flakes); 1 whole head of garlic (about 10-12 cloves), minced or grated; 1 tablespoon fresh ginger, grated; 3 tablespoons fish sauce (or omit and add 1 extra tablespoon soy sauce for vegan); 1 tablespoon soy sauce; 1 tablespoon sugar (white or brown); 4 green onions, cut into 2-inch pieces; 1 medium daikon radish (about 300g), peeled and cut into thin matchsticks; 2 tablespoons toasted sesame seeds

Description

Learn how to make authentic kimchi from scratch using napa cabbage and a mix of flavorful ingredients.

Ingredients

Scale

1 large napa cabbage (about 2kg / 4.4 lbs)
½ cup (130g) non-iodized salt (kosher or sea salt)
Water (enough to submerge the cabbage)
1 cup (100g) gochugaru (Korean red pepper flakes)
1 whole head of garlic (about 10–12 cloves), minced or grated
1 tablespoon fresh ginger, grated
3 tablespoons fish sauce (or omit and add 1 extra tablespoon soy sauce for vegan)
1 tablespoon soy sauce
1 tablespoon sugar (white or brown)
4 green onions, cut into 2-inch pieces
1 medium daikon radish (about 300g), peeled and cut into thin matchsticks
2 tablespoons toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Salt the cabbage: Cut the napa cabbage into quarters lengthwise. Then cut each quarter crosswise into roughly 5cm (2-inch) pieces. Toss with salt, working it between the leaves. Let it rest for 1-2 hours, tossing every 30 minutes.
Rinse the salted cabbage thoroughly under cold water, at least three times, until the taste is pleasantly seasoned. Squeeze out excess water.
Make the kimchi paste: In a large bowl, combine gochugaru, minced garlic, grated ginger, fish sauce, soy sauce, and sugar. Mix until it becomes a thick paste.
Add the daikon and green onion pieces to the paste and toss to combine.
Combine the drained cabbage with the paste and vegetables, making sure every piece is coated. Pack the kimchi tightly into a clean jar, pressing down to eliminate air pockets.
Seal the jar and label it with the date. Let it ferment at room temperature for 1-5 days, testing daily for the desired sourness.
Refrigerate the kimchi once it reaches the desired sourness level.
Enjoy your kimchi at any fermentation stage or use it in various Korean dishes.

Notes

Wear gloves when handling gochugaru as it can stain skin. Store kimchi in the refrigerator for prolonged freshness.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Fermented Food
Method: Fermenting
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 50
Sugar: 1g
Sodium: 500mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg