General questions can be found in the “Fermenting Vegetables” section — they also apply to kimchi. Here we’ll cover what’s specific to this Korean ferment:

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Which vegetables are suitable?

There are hardly any limits to creativity. Most kimchis are made with napa cabbage, radish, kohlrabi, or cucumber — but we’ve also made them with chard, kale, rhubarb, and more. Traditionally, vegetables with a high water content are used because they absorb the kimchi paste best.
As with all ferments, the more water a vegetable contains (for example, cucumbers), the shorter the fermentation time. In other words: don’t let cucumber kimchi sit for weeks — enjoy it after just a few days.

 

How much salt, and what kind?

We ferment with 2% salt relative to the total weight of the ferment.
Only in summer is it sometimes advisable to slightly increase the salt content.
Use natural, unrefined salt, not stripped of its minerals.

 

My ferment isn’t bubbling or fermenting — what’s wrong?

It’s hard to diagnose from afar, but check these factors:

• No heat above 35 °C

• Start fermentation at room temperature, not in the fridge

• Use organic ingredients

• Use at least 2% salt (including any added water)

• Avoid iodized or anti-caking salts

• Ensure the vegetables are fully submerged in liquid

Don’t expect a volcano in your jar. If you’re using a swing-top or Weck jar, gently pull on the rubber seal (not too far) — if it hisses, fermentation is working.
If you’re using a fermentation crock, you should occasionally see bubbles in the water channel — that’s gas escaping.

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Do I need a starter culture?

No. The natural yeasts on your organic vegetables start fermentation on their own.
However, adding a bit of brine from an old batch of kimchi as a starter won’t hurt — it can jump-start fermentation and add flavor.

Just make sure your starter is unpasteurized.

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Do I really need gochugaru if I want it spicy?

Basically, yes. Gochu chilis are a mild Korean variety. They’re dried, deseeded, and ground into gochugaru.
We use two grind sizes — fine and coarse — to achieve the beautiful red color.
If you use hotter chilis like jalapeños or habaneros, your kimchi will become overly spicy very quickly.
A habanero kimchi would need only a tiny amount — it wouldn’t be red but would be extremely hot.
That’s why gochugaru is ideal: you can use plenty of it — great color, great flavor, great kimchi.

 

Can I use paprika instead if I don’t want it spicy?

You can, but then it’ll taste more like a “Puszta kimchi” — with a distinct paprika flavor.

 

How long does it ferment?

There’s no universal answer. Two main factors determine the fermentation time:

• Temperature: How warm is it?

• What’s being fermented?

Here are some guidelines:

• Cucumber kimchi: lightly sour from day 2, best eaten within 2 weeks

• Napa cabbage kimchi: after about 5–7 days (1 day at room temperature, 10 days chilled)

• Radish kimchi: after about 7–10 days (2 days at room temperature, 10 days chilled)

 

Help, my ferment is overflowing!

During the active fermentation phase — usually starting 12 hours after packing — gases form, lifting the vegetables and sometimes pushing brine out of the jar.
Always fill your vessel only about 80% full to leave space for the gases.
Place the jar on a plate and cover it with a cloth to catch any liquid that might spill.

Don’t open the jar during active fermentation!
We’ve fermented plenty, and nothing has ever exploded.

 

How do I know if my ferment is “good”?

 

When you open it, it may smell strong at first — that’s normal and comes from the escaping fermentation gases.
Taste it after the ripening period: it should be sour — that’s the main sign of a safe, successful ferment.

Shelf life?
Fermented foods keep practically forever — but they do become more sour and softer over time.
If you use soft vegetables (like cucumber or napa cabbage), the kimchi will soften quickly.
Crisper vegetables (like radish, cabbage, or kohlrabi) hold their texture longer.

In Korea, very sour kimchi is used to make a stew called kimchi-jjigae.
It’s no longer probiotic once cooked, but it’s a delicious and sustainable dish.

 

Vegan or with fish?

 

Many traditional recipes include fish sauce, shrimp, or anchovies for extra umami and flavor.
We often skip these because the origin and quality of fish sauce can be questionable.
For our kimchis, we use either our own fish sauce or a high-quality soy sauce for a vegan version.

 

What does the name 김치 (Kimchi) mean?

In Korean, kimchi simply means fermented vegetables.
However, Korean fermenting masters add a lot of flavor — typically with ginger, onion, garlic, and chili — creating complex, aromatic recipes.
So 김치 generally refers to a fermented vegetable dish enhanced with spices.

 

Historical and cultural aspects: 김치

 

The origins of kimchi date back to the Three Kingdoms of Korea (57 BCE–668 CE), when vegetables were preserved in brine to last through the winter.
Over time, this evolved into a cornerstone of Korean cuisine.
During the Joseon dynasty (1392–1897), kimchi became an essential part of the Korean diet.
People began fermenting various vegetables like cabbage, radish, and cucumber in brine and seasoning them with chili, garlic, ginger, and fish sauce.
These spices gave kimchi its characteristic flavor and helped preserve it longer.

Kimchi held not only culinary but also cultural importance — it was served at major events like weddings and New Year celebrations and symbolized prosperity and good fortune.

Over the centuries, countless regional varieties emerged, depending on local ingredients and preferences.
There are now hundreds of kimchi types, differing in taste, ingredients, and preparation methods.

Today, kimchi is loved not only in Korea but around the world — enjoyed as a side dish, an ingredient in many recipes, and even as a healthy superfood rich in vitamins, fiber, and probiotic bacteria.