Korean Fermenting Jar: Make Small-Batch Kimchi

A Korean fermenting jar is a vessel for fermenting foods such as kimchi, but you can make a safe, small batch in a clean glass jar with a loose lid. This recipe makes napa cabbage kimchi with Korean chili flakes, garlic, ginger, and fish sauce; regional and family versions vary in seasoning and vegetables.

Ingredients

2 lb (900 g) napa cabbage, cut into 1½-inch (4 cm) pieces
¼ cup (60 g) non-iodized kosher salt, plus 2 tbsp (30 g) for the brine
6 cups (1.4 L) cool water, for soaking
1 cup (100 g) daikon radish, cut into matchsticks
4 scallions (about 60 g), cut into 2-inch (5 cm) lengths
3 tbsp (24 g) gochugaru (Korean red pepper flakes), or to taste
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) water or Korean salted shrimp brine (saeujeot), optional
1 tbsp (15 g) granulated sugar
1 tbsp (15 g) finely grated fresh ginger
4 garlic cloves (about 20 g), finely grated or minced
½ small Asian pear (about 75 g), peeled and finely grated, optional

Instructions

Wash your hands and prepare a clean 1-quart (950 ml) glass jar, preferably with a wide mouth. Wash it with hot soapy water, rinse, and air-dry. This is a refrigerated fermentation, not a canning recipe; do not seal the jar for storage at room temperature.
Put the cabbage in a large bowl. Dissolve 2 tbsp (30 g) salt in the 6 cups (1.4 L) water and pour it over the cabbage. Set a plate on top to keep the leaves submerged. Soak for 2 hours, turning the cabbage once or twice so it salts evenly.
Drain the cabbage in a colander and rinse it under cool running water two or three times to remove excess salt. Let it drain for 15 minutes. Taste a thick piece: it should be pleasantly salty, not harsh. If it is very salty, rinse once more.
While the cabbage drains, combine the gochugaru, fish sauce, optional water or saeujeot, sugar, ginger, garlic, and optional pear in a large bowl. Stir into a thick paste. Add the daikon and scallions.
Add the drained cabbage. Wearing clean food-safe gloves if desired, mix and turn everything until the cabbage and vegetables are thoroughly coated. Taste a small piece and adjust the chili to your preference; avoid adding extra salt until you have tasted it.
Pack the mixture firmly into the clean jar, pressing it down to release air pockets. Leave at least 1 inch (2.5 cm) of space at the top. Pour in any seasoning liquid from the bowl. The vegetables should be snugly packed; if they are not covered in liquid, press them down with a clean utensil. Do not add plain water, which would dilute the seasoning.
Wipe the rim clean and close the lid loosely, or use a fermentation lid according to its instructions. Set the jar on a small plate to catch any liquid that bubbles out. Leave it at room temperature, away from direct sunlight, for 24 to 48 hours. Check after 24 hours: small bubbles, a tangy aroma, and a little liquid rising are normal. Do not leave it out longer than 48 hours for this recipe.
When it tastes pleasantly sour, tighten the lid and refrigerate it. The flavor continues to develop slowly in the refrigerator. Use a clean utensil to serve, and keep the cabbage pressed beneath its liquid as much as practical.

Tips

Use non-iodized salt for the most predictable seasoning. Different brands of kosher salt vary in crystal size, so weighing the salt is more reliable than measuring by volume.
Gochugaru gives kimchi its characteristic fruity, gently smoky heat. If unavailable, use a smaller amount of crushed red pepper flakes; the result will be sharper and less traditionally flavored. Do not substitute a large quantity of cayenne.
Fish sauce or saeujeot contributes savory depth. For a vegetarian version, omit both and add 1 tbsp (15 ml) soy sauce or tamari; this changes the flavor and may make the mixture less salty, so adjust only after tasting.
Use clean hands and utensils, and keep the jar out of direct sun. A sulfurous or rotten smell, fuzzy growth, or unusual colored mold means discard the batch rather than tasting it. Bubbles and a sour smell alone are normal fermentation signs.

Serving Suggestions

Serve the kimchi cold or at room temperature alongside steamed rice, grilled meats, tofu, noodles, or a simple soup. It also works as a bright topping for rice bowls, savory pancakes, and sandwiches. Drain a portion before serving if you want less liquid on the plate, and return the remaining vegetables to the refrigerator promptly.

Variations

For a milder batch, start with 1½ tbsp (12 g) gochugaru; the color and heat will be lighter. Skip the pear for a less sweet seasoning, or replace it with 1 tbsp (15 g) grated apple. For a vegetarian batch, use the soy sauce option in place of fish sauce and salted shrimp. You can also add ½ cup (50 g) julienned carrot, though it will contribute extra sweetness and crunch.

Storage and Reheating

Refrigerate the kimchi as soon as it reaches your preferred tang, and always within 2 hours after opening or serving. Keep it covered and use clean utensils; it generally keeps for about 1 to 2 months refrigerated, with flavor and texture changing over time. Discard it if you see fuzzy mold, notice a rotten odor, or are unsure it has been handled safely. This is not shelf-stable: do not store it in a pantry or use home canning methods. Kimchi is usually served cold and does not need reheating. If you cook it into another dish, follow that dish’s safe cooking guidance.

Frequently Asked Questions

Do I need a traditional Korean onggi jar?
No. Onggi is a traditional porous earthenware vessel, but a clean glass jar works well for a small refrigerated batch. Avoid reactive metal containers, and do not use a jar that is cracked or chipped.

Should the kimchi be covered by liquid?
Press the vegetables firmly so liquid rises around them. The mixture may not be completely submerged at first, but compact packing helps limit air exposure. Leave headspace for bubbling, and do not top it up with plain water.

How can I tell when fermentation is happening?
Look for tiny bubbles, a tangier smell, and a more sour taste. Fermentation speed depends on room temperature, so begin tasting after 24 hours rather than relying on bubbles alone.

Why is my kimchi too salty?
The cabbage may not have been rinsed or drained enough, or the salt measurement may have been too generous. Rinse thoroughly after soaking and taste before adding any extra salt. A little extra daikon or cabbage can also mellow a batch before packing.

Can I make kimchi without fish sauce?
Yes. Omit fish sauce and salted shrimp, then use soy sauce or tamari for savory depth. Check the finished paste before packing, since the substitute will taste different and may be less salty.

Can I ferment it longer for a sourer taste?
This recipe allows 24 to 48 hours at room temperature, then refrigeration. For a more sour flavor, let it mature in the refrigerator for several days instead of extending the room-temperature stage; taste as it develops.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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