Kimchi 5 Ways
One master kimchi method, five seasonal variations — start with classic napa cabbage, then rotate through produce-led twists you can ferment year-round.
Ingredients
Method
Wash, dry, chop into pieces. Don't dice too fine — chunky holds shape better through fermentation.
Massage salt into vegetables for 5 min until they release water. Top up with filtered water if needed.
Press everything below the brine line. Add glass weight. Seal with airlock.
Day 3–5: bubbles. Day 5–7: tang develops. Taste from day 5; refrigerate when you like the flavour.
Watch the walkthrough
Notes & variations
Spice level: if it's too hot for you, halve the chilli in the spice mix. Won't affect fermentation.
Cooler kitchens: below 22°C, fermentation can take 7–10 days instead of 5. Be patient.
Storage: once you like the tang, refrigerate. Stays good 4–6 weeks; flavour deepens.
