How to Make Kimchi in a Mason Jar

Kimchi is a flavorful and spicy Korean condiment made through lacto-fermentation. Rich in probiotics and vitamins, it’s a staple in Korean cuisine and gaining popularity worldwide. This guide will walk you through making traditional kimchi using a mason jar, making the process accessible for home cooks.

What is Kimchi?

Kimchi is a traditional Korean dish made by fermenting vegetables, primarily napa cabbage, with a variety of seasonings. The fermentation process not only preserves the vegetables but also enhances their nutritional profile, introducing beneficial probiotics that support gut health.

Ingredients (for a 1-litre mason jar)

1 medium-sized napa cabbage
1/4 cup sea salt or non-iodised salt
1 bunch of shallots (green onions)
1 teaspoon sugar
1 tablespoon grated ginger
2–3 cloves of garlic, minced
2–5 tablespoons Korean red chili flakes (Gochugaru), adjust to taste
Optional: Daikon radish, carrot strips, miso paste for added depth

Equipment Needed

1-litre mason jar with a fermentation lid (airlock or silicone)
Large mixing bowl
Colander
Fermentation weight or clean glass weight
Gloves (recommended for handling chili)

Step-by-Step Instructions

Step 1: Prepare the Cabbage

Remove the outer leaves of the cabbage and set aside a few large ones for later use.
Cut off the ends and the hard core of the cabbage.
Slice the cabbage into quarters, then cut crosswise into 2-inch pieces.
Place the chopped cabbage into a large mixing bowl.

Step 2: Salt the Cabbage

Dissolve the salt in enough water to cover the cabbage.
Pour the saltwater over the cabbage, ensuring it’s fully submerged. Use a plate to weigh it down if necessary.
Let it stand for 4–6 hours or overnight.
After soaking, rinse the cabbage thoroughly under running water for at least 5 minutes to remove excess salt.
Drain the cabbage in a colander for at least 15 minutes.

Step 3: Prepare the Spice Paste

In a separate bowl, combine the minced garlic, grated ginger, sugar, and optional miso paste to form a smooth paste.
Add the Korean red chili flakes (Gochugaru) to the paste, adjusting the amount based on your heat preference.

Step 4: Mix the Kimchi

Return the drained cabbage to the mixing bowl.
Add the spice paste, chopped shallots, and any optional vegetables like daikon radish or carrot strips.
Wearing gloves, thoroughly massage the paste into the cabbage until it’s evenly coated.

Step 5: Pack the Jar

Transfer the kimchi mixture into the mason jar, pressing down firmly to eliminate air pockets and release brine.
Ensure the mixture is submerged under the brine. If there’s not enough brine, let it sit for 20 minutes and press down again.

Step 6: Add Weight and Cover

Place a reserved cabbage leaf over the top of the mixture to keep it submerged.
Place a fermentation weight or clean glass weight on top to hold everything down.
Leave about 3–5 cm of headspace at the top of the jar.

Step 7: Ferment

Secure the jar with a fermentation lid (airlock or silicone).
Store the jar in a cool, dry place away from direct sunlight for 2–7 days.
Check the kimchi daily, pressing down if necessary to keep the vegetables submerged.
Taste the kimchi after a few days; once it reaches your desired level of fermentation, it’s ready.

Step 8: Refrigerate

Once fermented to your liking, replace the fermentation lid with a regular storage lid.
Store the kimchi in the refrigerator, where it will continue to ferment slowly and develop deeper flavors over time.