The Real Kimchi – Guide & Recipe for Beginners
The Real Kimchi: What it really is, where it comes from, how versatile it is – and how you can easily start making it yourself.
Kimchi is one of those foods you hear about everywhere but rarely truly understand. For some, it’s simply spicy, fermented vegetables. For others, it’s an everyday staple. In truth, kimchi is both – and much more: culture, craftsmanship, preservation, depth of flavor, and pure vitality in a jar.
In this post, we'll take you step-by-step into the world of authentic kimchi. We'll show you where it comes from, why there are so many variations, whether you really need special chili flakes – and how you, as a beginner, can ferment your first kimchi yourself with ease. No pressure. No complicated techniques. With clarity, knowledge, and a lot of flavor.
If you've never fermented before, you can find everything you need to know on our Fermentation page.
Where does kimchi come from?
Kimchi originates from Korea and is much more than just a recipe there – it is part of everyday life, family culture, and history. Kimchi originally arose out of the necessity to preserve vegetables. Long before refrigerators existed, cabbage, radishes, and other vegetables were preserved by salting and fermenting to ensure fresh vegetables were available even in winter.
Over generations, countless regional and family variations developed. Every family has its own kimchi recipe. Some swear by a lot of garlic, others by more ginger, some by fish sauce, others by vegan versions. This is precisely what makes kimchi so special: It is not a rigid recipe, but a living system.
Now we will show you our basic recipe.
Basic recipe: Classic Kimchi
Preparation time: approx. 40 minutes
Fermentation time: 2–5 days
Kitchen utensils needed: a large jar (e.g. Oleni Mason Jar | 1 L), wooden tamper, cutting board, large bowl
Ingredients
- 700 g Napa cabbage (approx. 1 small head)
- 70 g carrots, finely sliced
- 70 g daikon or radishes, finely sliced
- 2 spring onions, finely sliced into rings
- 2 cloves garlic, finely crushed
- 1 piece ginger (approx. 3 cm), finely grated
- ½ small apple, grated
- 2 tbsp coarse sea salt
- 1½ tbsp Gochugaru (Korean chili flakes)
- 1½ tbsp soy sauce or tamari
- ½ tsp sugar
Preparation
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Prepare cabbage
Halve the cabbage lengthwise and cut into bite-sized pieces. Mix with salt in a large bowl and massage vigorously until liquid is released (approx. 5–7 minutes). Add some warm water (approx. 150 ml) and let stand for 30 minutes, turning occasionally.
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Rinse & drain
Rinse the cabbage thoroughly with cold water, then drain well. Don't worry – the absorbed salt is enough for fermentation.
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Mix paste
Mix garlic, ginger, apple, sugar, Gochugaru, and soy sauce into a thick paste. If necessary, add 1–2 tbsp of water until creamy.
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Combine
Add carrots, radishes, and spring onions to the paste, then mix in the drained cabbage. Mix thoroughly with your hands (gloves recommended) until everything is evenly coated.
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Fill & ferment
Fill your favorite jar with the kimchi and press down firmly with a wooden tamper until everything is covered with liquid. Leave about 2 cm of space at the top, loosely close the jar. Let stand at room temperature for 2–3 days – the kimchi will start to bubble slightly. Afterward, store in the refrigerator. After 4–5 days, it is aromatic and probiotic.
Kimchi is not just Kimchi - the world of varieties
When we talk about kimchi, we often automatically mean the well-known napa cabbage kimchi. But in fact, there are hundreds of different types of kimchi.
The best known include:
Baechu Kimchi – the classic made from napa cabbage
Kkakdugi – kimchi made from diced radish
Oi Sobagi – stuffed cucumbers, especially popular in summer
Nabak Kimchi – mild, with lots of liquid
Baek Kimchi – entirely without chili, very gentle and fresh
In addition, there are countless modern interpretations: with pear, apple, beetroot, spring onions, even with carrot or pumpkin. Kimchi is not a rigid dish – it is a modular system. This is precisely why it is so well suited for beginners.
How long does kimchi last?
Kimchi can be stored in the refrigerator for several weeks to months. Over time, it will become sourer and more intense in flavor, but it generally remains good to eat as long as it is removed cleanly and no foreign substances get into the jar.
Do I have to use fish sauce?
No — it adds umami, but soy sauce or miso are good vegan alternatives.
What do I absolutely have to consider when fermenting?
Clean jars, clean hands and make sure the vegetables are completely covered in liquid. Oxygen contact can promote mold – that's why it helps to press the kimchi down firmly or weigh it down with a glass weight.
Do I have to use special chili powder (Gochugaru)?
No, it's not a must. However, Gochugaru provides the typical mild-fruity kimchi taste and characteristic color. Alternatively, you can mix paprika powder and normal chili flakes – the aroma will then change slightly.
Can I also make kimchi vegan?
Yes, absolutely. Instead of fish sauce, you can use soy sauce, tamari, or a little miso. The taste of the kimchi will be slightly different, but just as complex.
How do I know if my kimchi is still good?
Active bubbles, a sour smell, and slight cloudiness of the liquid are normal. However, if fluffy mold forms that cannot be easily removed superficially, you should discard the kimchi
Kimchi Recipes & Its Versatility
Kimchi is astonishingly versatile – far more than just a side dish. Freshly fermented, it tastes crisp, slightly sour, and instantly brings freshness to the plate. You can serve it classically with rice, bowls, or as a topping on roasted vegetables, use it finely chopped in wraps, sandwiches or salads, or as an aromatic contrast to mild dishes.
The more kimchi matures, the more intense its flavor becomes – and the better it is for cooking. Matured kimchi is perfect for stir-fries, noodle dishes, fried rice, savory pancakes, or as a rich base for soups and stews. Even dips immediately gain more depth and excitement with a spoonful of finely chopped kimchi.
And even in a glass, kimchi cuts a surprisingly good figure:
Cocktail: Kimchi Bloody Mary
A Kimchi Bloody Mary is not a classic off-the-shelf cocktail, but a real taste experience: spicy, slightly hot, savory, with a delicate acidity and intense depth. A drink that immediately stands out, sparks conversations, and shows your guests that something special is being served here – beyond Aperol, Gin Tonic & Co.
If you fancy a drink that not everyone knows, you can find the complete recipe for our Kimchi Bloody Mary on the blog. Perfect for experiencing fermentation in a whole new way – in a cocktail glass.
Kimchi is therefore not a rigid dish, but a versatile element that you can use in many different ways depending on its ripeness – raw, cooked, finely dosed, or as the main attraction.
Kimchi is Not a Trend
Kimchi is not a seasonal hype. It is a vibrant, flexible, everyday way to ferment. You don't need any prior knowledge, just curiosity. There are endless recipes, variations, and ways to integrate it into your kitchen.
We bring structure, clarity, and step-by-step instructions to a topic that often seems more complicated than it is. Kimchi can be easy. And that's exactly how it feels once you start.
