Basic Napa Cabbage Kimchi (makes 1 litre jar)

  • 1 medium napa cabbage (wombok), about 1kg
  • 2 tablespoons coarse sea salt (non-iodised — iodine inhibits fermentation)
  • 3 tablespoons gochugaru (Korean red chilli flakes — available at Asian grocers)
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon fish sauce (or soy sauce for vegan)
  • 1 teaspoon sugar
  • 3 spring onions, cut into 3cm lengths
  • Optional: 1 teaspoon sesame seeds
  1. 1

    Salt the cabbage

    Cut the cabbage into quarters lengthways then into 3–4cm pieces. Place in a large bowl and toss with the salt. Massage the salt into the cabbage for 2–3 minutes. Leave for 1–2 hours, tossing occasionally, until the cabbage has wilted and released significant liquid. The salt draws out moisture and begins to soften the cell walls.

  2. 2

    Rinse and squeeze dry

    Rinse the salted cabbage 2–3 times under cold water to remove excess salt. Squeeze firmly in batches to remove as much water as possible. The drier the cabbage, the better the fermentation.

  3. 3

    Make the paste and combine

    In a large bowl, mix gochugaru, garlic, ginger, fish sauce and sugar into a paste. Add the drained cabbage and spring onions. Using gloves (the chilli stains), massage the paste thoroughly into the cabbage until every piece is coated in the red mixture.

  4. 4

    Pack into a jar

    Pack the kimchi tightly into a clean glass jar, pressing down firmly so the vegetables are submerged under their own liquid. Leave 2–3cm headspace — the kimchi will expand as it ferments. Seal loosely (gas needs to escape).

  5. 5

    Ferment at room temperature then refrigerate

    Leave at room temperature (18–22°C) for 1–5 days. Taste daily — kimchi is ready when it has a pleasantly sour, tangy flavour you enjoy. Press the vegetables down each day to keep them submerged. Once at your preferred sourness, refrigerate. Cold fermentation slows significantly — kimchi continues to develop flavour in the fridge over weeks.

Fermentation timeWarmer rooms ferment faster: 1–2 days at 22°C vs 3–5 days at 18°C. Freshly made kimchi (not yet fermented) is delicious as a fresh slaw. Fully fermented kimchi (1–2 weeks in fridge) is deeply complex and great for cooking. Both stages are correct — it is a matter of preference.

Frequently Asked Questions

Yes — kimchi fermentation is very safe. The combination of salt (which inhibits harmful bacteria), lactic acid (produced by beneficial bacteria as fermentation proceeds), and the acidic environment creates conditions where pathogenic bacteria cannot survive. Kimchi has been made safely at home in Korea for thousands of years without refrigeration. Trust the process: if it smells pleasantly sour and tangy, it is fine. If it smells putrid or shows unusual mould, discard it.
Asian grocery stores carry gochugaru, including Korean supermarkets (in most major Australian cities), some large Woolworths or Coles in areas with Korean communities, and online (Amazon AU, Korean grocery online stores). Gochugaru is specific — regular chilli flakes or paprika are not substitutes for authentic kimchi flavour. It has a uniquely fruity, mildly hot character. It keeps well in a sealed container or the freezer.