The ultimate brewing and fermentation guide

Kimchi is a traditional Korean fermented side dish made from cabbage and other vegetables, seasoned with a blend of spices, and fermented to develop its distinct tangy and spicy flavors. It is a staple in Korean cuisine and is enjoyed both as a side dish and as an ingredient in various dishes.

Napa cabbage is the most common base ingredient for kimchi, but other cabbage varieties or vegetables like radishes can be used as well. Salt is used to draw out moisture from the cabbage and other vegetables and seasonings such as garlic, ginger, Korean red pepper flakes (gochugaru), and fish sauce or fermented shrimp paste (saeujeot) are used, although the flavour of your kimchi won’t suffer if your kimchi fermentation is 100% vegan. These typical seasonings contribute to the unique flavor profile of kimchi.

Fermentation Process

Preparing the cabbage

Napa cabbage is cut into pieces and soaked in a brine made with water and salt. This process helps to wilt the cabbage and draw out excess moisture.

Seasoning the cabbage

After rinsing and draining the cabbage, it is thoroughly mixed with a paste made from the seasonings, including garlic, ginger, gochugaru, and fish sauce or shrimp paste. Some variations may include additional ingredients like green onions, radishes, or carrots.


The seasoned cabbage is tightly packed into a clean jar or fermentation vessel, pressing it down firmly to remove air pockets. The jar is then covered and left at room temperature for fermentation to occur.

Initial fermentation

During the initial stage, usually lasting 1-2 days, the kimchi ferments more rapidly. The flavors develop, and carbon dioxide is released, causing bubbles to form.


After the initial fermentation, the kimchi is typically refrigerated to slow down the fermentation process. The flavors continue to mature over time, and the kimchi can be enjoyed for several weeks or even months, with the taste evolving over time.

Health Benefits

Kimchi is a fermented food rich in beneficial bacteria, including lactic acid bacteria. These probiotics can support gut health and digestion.

It is nutrient rich, packed with vitamins, minerals, and antioxidants. It contains vitamin C, vitamin K, B vitamins, and minerals like calcium, iron, and potassium.

Kimchi possesses anti-inflammatory properties. Some components of kimchi, such as garlic and ginger, are known for their potential anti-inflammatory effects.

It also has potential immune-boosting properties. The combination of fermentation and the presence of various vegetables and spices in kimchi may contribute to immune-supporting properties.

Culinary Uses

Kimchi is commonly served as a side dish alongside rice and other Korean dishes. It adds a spicy, tangy, and flavorful element to the meal. It can also be used as an ingredient in various dishes, such as soups, stews, fried rice, pancakes, and even in fusion cuisines like kimchi tacos or kimchi grilled cheese sandwiches.

There are many regional and personal variations of kimchi, and recipes may vary based on individual preferences and family traditions.

Kimchi is a versatile and delicious fermented food with a unique flavor profile. It has gained popularity worldwide due to its distinctive taste and potential health benefits.

Easy beginner authentic kimchi recipe

Here’s a simple beginner vegan recipe for kimchi. Like all the best recipes it is written down directly from the brain of a real live grandmother! Kimchi is a beloved Korean dish known for its…

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