THE ART OF FERMENTATION: HOW TO MAKE YOUR OWN KIMCHI

ORIGINALLY PUBLISHED IN DE MODE

Article Published on: 30TH JUNE 2025 | www.demodemagazine.com

Fermentation is one of the oldest culinary techniques in the world, and few fermented foods are as flavorful and iconic as kimchi. A staple in Korean cuisine, kimchi is a spicy, tangy, and umami-rich dish made primarily from fermented vegetables—most commonly napa cabbage and radishes. Beyond its bold taste, kimchi is celebrated for its probiotic benefits and its ability to support gut health.

Making your own kimchi at home is a rewarding process that invites both tradition and creativity into your kitchen. The basic method begins with salting napa cabbage to draw out moisture and soften the leaves. After a few hours, the cabbage is rinsed and combined with a flavor-packed paste made from Korean red pepper flakes (gochugaru), garlic, ginger, fish sauce or soy sauce (for a vegan version), sugar, and chopped vegetables like scallions and carrots.

Once everything is thoroughly mixed, the seasoned cabbage is packed tightly into a clean, airtight jar. It’s essential to press the mixture down so that it’s submerged in its own juices—this anaerobic environment is key to successful fermentation. The jar is then left at room temperature for one to three days (depending on the climate), after which it’s stored in the refrigerator to slow the fermentation and develop flavor over time.

Kimchi can be eaten fresh, but it’s typically best after a week or two. It continues to ferment slowly in the fridge, gaining depth and complexity. Enjoy it as a side dish, in fried rice, on sandwiches, or even in soups.

Homemade kimchi connects you to a rich culinary heritage while offering a fun, healthful, and tasty DIY project. It’s both an art and a science—and entirely worth the effort.