How to Make Kimchi in a Mason Jar: A Step-by-Step Tutorial

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Today I’m going to show you how to make kimchi in a mason jar. Kimchi is a traditional Korean fermented vegetable dish that is full of probiotics and health benefits. It’s also delicious and spicy and goes well with many dishes.

I love Korean cooking, and I’ve been making some of their classic recipes for my postpartum nourishment. I’ve already made litres of Korean seaweed soup, braised pig trotters, and pork neck and kimchi stew. You can find these recipes in my previous posts which are a part of my postpartum nourishment series.

Kimchi is one of my favourite Korean foods, and I’ve been experimenting with my own version of it. I’ve adapted a traditional recipe to make it less spicy, more probiotic-rich, and more suitable for small batches.

Most Korean blogs and resources will tell you to make at least five kilogrammes of kimchi at a time because it’s a staple in their cuisine and they eat it with every meal. But for me, I’m the only one in my family who really enjoys it, and I only serve it with certain dishes. So I’ve scaled down the recipe to fit in a mason jar.

If you’re curious about how to make kimchi in a mason jar, follow along with me as I share with you the step-by-step tutorial. It’s easier than you think, and you’ll end up with a jar of homemade kimchi that will last for weeks in the fridge.

What You Need to Make Kimchi in a Mason Jar

Napa Cabbage

Also known as Wombok or Chinese cabbage. This is the main vegetable for kimchi, and it has a mild and sweet flavour.

Daikon or Korean Radish

This is a large, mild, white and crunchy radish that adds some texture and freshness to the kimchi. In Korea, they use Korean radish, which is similar to Daikon radish (its Japanese counterpart) and is larger and spicier, but it’s hard to find in Australia.

Spring Onions, Leeks, and Onion.

These are the pungent aromatics that give the kimchi some flavour and colour. You can use any onion you like, such as red, white, or yellow.

Korean Chilli Flakes (Gochugaru)

These are not the same as regular chilli flakes that you might find in your pantry. Korean chilli flakes have mild to medium heat and a slightly sweet flavour. I suggest you look for Korean chilli flakes at your local Asian grocery store or online. They are not hard to find, and they are worth the effort. They will make a big difference in the taste and appearance of your kimchi.

How to Adjust the Spiciness

I like my kimchi to have a mild spiciness level, so I don’t use too much chilli powder. I find that this way, I can enjoy the sour and crunchy texture of the kimchi without overpowering my taste buds.

There have been times in my life when I loved the spicier version of kimchi, but during pregnancy and postpartum, I don’t want to overwhelm my system with excess heat. So I make a milder version of kimchi for myself.

You can easily adjust the recipe to suit your preference. Just add more chilli powder to the paste, or use a hotter variety of chilli powder. You can add fresh or dried chillies to the jar for an extra kick.

The Health Benefits of Eating Kimchi

Kimchi is not only tasty but also a wonderful digestive food. Like all lacto-fermented vegetables, including sauerkraut, it is rich in beneficial bacterial strains that preserve the vegetables and confer health benefits to us by nourishing our microbiome. Our microbiome is the collection of microorganisms that live in our gut and influence our digestion, immunity, mood, and more.

How to Make Kimchi in a Mason Jar: A Step-by-Step Tutorial

There are many ways to make kimchi and the way that I make it is based on the easy kimchi recipe from the wonderful Korean YouTuber and food blogger Maangchi. However, I have made a number of modifications to optimise it for maximum probiotic benefits and to suit my taste.

To make the fermentation process easier, I highly recommend using wide-mouth mason jars with fermenting lids. These lids have an airlock system that allows the gas to escape while keeping the air out. They also come with glass weights that keep the vegetables submerged under the brine. This way, you can avoid mold and spoilage, and get a perfect fermentation every time.

The process of making kimchi in a mason jar involves four main steps: preparing the cabbage, making the porridge, making the paste, and mixing everything together. Let me walk you through each step in detail.

How to Make Kimchi in a Mason Jar: A Step-by-Step Tutorial

There are many ways to make kimchi, and the way that I make it is based on the easy kimchi recipe from the wonderful Korean YouTuber and food blogger Maangchi. But I have made some modifications to make a smaller quantity, optimise it for maximum probiotic benefits and to suit my taste.

To make the fermentation process easier, I highly recommend using mason jars with fermenting lids. These lids have an airlock system that allows the gas to escape while keeping the air out. They also come with glass weights that keep the vegetables submerged under the brine. This way, you can avoid mold and spoilage, and get a perfect fermentation every time.

The process of making kimchi in a mason jar involves four main steps: preparing the cabbage, making the porridge, making the paste, and mixing everything together. Let me walk you through each step in detail.

Step 1: Prepare Cabbage

Cut off the bottom part of the cabbage and discard any wilted leaves. Cut the cabbage into quarters and remove the cores and then into bite-sized pieces. Rinse the cabbage pieces in cold water and drain them well. Transfer them to a large bowl or basin and sprinkle the salt over them. Toss them well to coat them evenly with salt.

Let the cabbage sit for about an hour and a half, turning it over every 30 minutes to distribute the salt. The salt will draw out the water from the cabbage and make it wilted and soft. After an hour and a half, rinse the cabbage in cold water three times to wash off the excess salt. Drain it well and set it aside.

Step 2: Make Rice Porridge

In a small pot, whisk together the sweet rice flour and half a cup of water until smooth. Bring it to a boil over medium-high heat, stirring constantly. Once it boils, lower the heat and simmer for about 5 minutes, stirring occasionally, until it thickens into a porridge-like consistency. Let it cool completely. This porridge will help to bind the kimchi paste and make it stick to the cabbage.

Step 3: Make Paste

In a blender or food processor, combine the garlic, ginger, onion, fish sauce, sauerkraut juice (if using), and chilli flakes. Blend until smooth. Transfer the paste to a large bowl and add the leek, green onions, carrot, and radish. Mix well to combine everything. This is your kimchi paste. You can taste it and adjust the seasonings if needed.

Step 4: Mix Cabbage with Paste

Add the cabbage to the bowl with the kimchi paste and toss well to coat every piece of cabbage with the paste. You may want to wear gloves for this step as the paste can stain your hands and make them tingle!

Pack the kimchi into clean glass jars, pressing down firmly to eliminate any air pockets and make sure the liquid covers the veggies. Leave some space at the top of each jar for expansion.

Put a glass fermentation weight on top of each jar to keep the cabbage submerged under the liquid. Screw on a fermentation lid or an airlock lid to allow gas to escape during fermentation. Place the jars in a shallow dish or tray to catch any overflow of liquid.

Step 5: Fermentation

Let the kimchi ferment at room temperature for about a week or two, depending on how sour you like it. You can check on it every few days and taste it to see how it is progressing.

You may notice some bubbles or foam forming on top of the kimchi, which is normal and means that fermentation is happening. It’s also normal to see some liquid overflowing from the jars, which is why you need a dish or tray underneath them. Wipe off any residue from the jars and the dish with a clean cloth.

When the kimchi is done to your liking, remove the weight and the fermentation lid and replace them with a regular lid. Store the kimchi in the refrigerator and enjoy it as a side dish, a condiment, or an ingredient in other recipes.

How to Serve and Enjoy

As a side dish.

Kimchi is a great accompaniment to Korean or Asian-style meals. You can serve it with a stew, a bowl of rice, and some freshly cut vegetables on the side. It will add some spice and crunch to your meal.

As a main dish.

Kimchi can also be a satisfying main dish on its own. You can serve it on a bed of rice, with some soft-boiled eggs and seaweed sheets. This is a simple and nourishing meal that you can whip up in minutes.

As an ingredient.

Kimchi can also be used as an ingredient in other dishes. You can use it to make kimchi pancakes, kimchi and cheese toasties, or kimchi dumplings. These are delicious ways to use up your leftover kimchi and enjoy its flavour in different forms.

Customize Your Kimchi

One of the best things about making your own kimchi is that you can customize it to your taste and preference. You don’t have to follow the recipe exactly, but you can make some adjustments and variations.

Change the vegetables.

You don’t have to use all the vegetables in the recipe to make a lovely kimchi. The essential ones are the napa cabbage, spring onions, garlic, and chilli. But if you don’t have or like daikon radish, onion, leek, carrot, or Korean radish, you can skip them or replace them with other vegetables that you like.

Change the spiciness.

You can also adjust the spiciness of your kimchi by changing the amount or type of chilli powder that you use. If you like your kimchi mild, use less chilli powder or a milder variety. If you like your kimchi hot, use more chilli powder or a hotter variety.

Change the fermentation time.

You can also change the fermentation time of your kimchi according to your preference. The longer you ferment your kimchi, the sourer and softer it will become. The shorter you ferment your kimchi, the sweeter and crunchier it will remain. You can taste your kimchi periodically and decide when it’s ready for you.

Storing and Preserving

Put the fermenting jars in a shallow dish.

Make sure that when fermenting your kimchi, you put the jars in a shallow dish. This will catch any liquid that might bubble up and spill over during the fermentation process. This is normal and nothing to worry about.

Ferment your kimchi at room temperature.

I like to ferment my kimchi on the bench for 5 to 10 days until it’s the taste I like. You can ferment it for longer or shorter depending on your preference and the temperature of your room. The warmer it is, the faster it will ferment.

Replace the fermentation lids with regular mason lids.

Once your kimchi is fermented to your liking, you can replace the fermentation lids with regular mason lids. This will seal the jar and prevent any air from getting in.

Store your kimchi in the fridge.

You can store your kimchi in the fridge for up to a year, but it will continue to ferment slowly and become more sour over time. At the rate I go through it, it usually doesn’t last more than a month in my fridge before I have to make another batch.