Kimchi isn’t just a delicious side dish, it’s a powerhouse of gut-friendly probiotics that can support digestion, immunity, and overall wellbeing. Making your own kimchi at home might seem intimidating, but with a few simple steps, the right equipment, anyone can create a vibrant, tangy, and crunchy batch. In this guide, we’ll show you how.

Why Make Your Own Kimchi?

Store-bought kimchi is convenient, but making your own gives you:

• Control over ingredients: no artificial preservatives or excessive salt.
• More live cultures: raw, unpasteurised kimchi contains beneficial bacteria that support your gut microbiome.
• Custom flavours: spice level, vegetables, and seasoning can be tailored to your taste.

Ingredients You’ll Need

For a classic Korean-style kimchi (approx. 1kg batch):

• 1 Medium Napa cabbage
• ½ cup Himalayan salt (for brining)
• 4 cups water
• 2–3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2–3 tbsp Korean red pepper flakes (adjust for spice)
• 1 medium carrot, julienned
• 3–4 spring onions, chopped

Optional: 2 tbsp fish sauce or soy sauce for vegan version

Tip: Fresh, organic vegetables give the best flavour and probiotic content.

Step 1: Prepare and Brine Your Vegetables

1. Chop the cabbage into bite-sized pieces.
2. Dissolve the salt in water and soak the cabbage for 2–3 hours, tossing occasionally.
3. Drain (reserve 1 cup of this brine) and rinse the cabbage to remove excess salt.

Step 2: Make the Kimchi Paste

1. Mix garlic, ginger, red pepper flakes, and fish/soy sauce into a smooth paste.
2. Add carrot and spring onions to the paste.

This spicy-savoury paste is what gives kimchi its signature zing.

Step 3: Combine Cabbage and Paste

1. Massage the paste into the cabbage thoroughly using clean hands or better to use tongs to avoid irritation to skin. 
2. Ensure every leaf is coated evenly 

Step 4: Pack and Ferment

Transfer the mixture to a clean fermentation jar or fermentation crock.

1. Press down firmly to remove air pockets. Place a fermentation weight to keep the kimchi weighted down. Press the kimchi down until its own brine flows up and over the cabbage. If you do not have 1cm of liquid above your kimchi, you can top it up with some of your reserved brine after draining in step 1. 
2. Leave a little space at the top of the jar for expansion. When the kimchi starts fermenting it may push up as the gas bubbles get trapped. 
3. Seal your jar with an airlock lid and leave at room temperature for 5–14 days. If you are using a fermentation crock, make sure the moat is filled with water to maintain the anaerobic environment. 

Warmer rooms speed up fermentation, cooler rooms slow it down. Taste daily to find your preferred tanginess. Try to avoid temperatures above 23 degrees Celsius. 

Step 5: Store and Enjoy

• Once the kimchi reaches your desired flavour, store it in the fridge.
• It will continue fermenting slowly but can last for 2–3 months.
• Tips for Successful Kimchi Fermentation
• Always use clean utensils to avoid unwanted bacteria.
• Press vegetables below the brine to prevent mould by minimizing contact with oxygen.
• Experiment with additional vegetables like radish, cucumber, or kale.
• For a milder flavour, reduce the chili flakes or shorten fermentation time.
• If you’re looking for a ready-to-eat, probiotic-rich option, check out Symbiota’s traditional kimchi

Health Benefits of Homemade Kimchi

• Homemade kimchi is not just tasty, it’s good for you:
• Supports healthy digestion through live cultures
• May boost immune system function
• Adds natural vitamins and minerals to your diet
• Promotes gut microbiome diversity
• Eating even a small amount daily can contribute to overall wellbeing.

Making kimchi at home is easier than you think, and the results are deliciously satisfying. Whether you’re a beginner or a fermentation enthusiast, crafting your own batch allows you to explore flavour, improve gut health, and experience the joy of traditional fermentation.

Start small, experiment, and enjoy every tangy bite!

Want to skip the hassle but keep the benefits? Grab a jar of Symbiota Kimchi today - raw, live, and NZ-made.