Common Questions
Do I have to use fish sauce or shrimp?
Nope. Traditional kimchi often includes fish sauce and/or salted shrimp for savory depth, but you can make a fantastic batch without it. This recipe uses soy sauce for an easy, widely available alternative. For extra umami, add 1 teaspoon miso or a pinch of MSG if that is your thing.
What is gochugaru, and can I swap it?
Gochugaru is Korean red pepper flakes. It is bright, slightly sweet, and not quite as sharp as crushed red pepper. If you cannot find it, your best close-ish swap is 2 tablespoons paprika + 1 to 2 teaspoons cayenne (adjust to taste). You will miss some of gochugaru’s fruity flavor, but you will keep the color and a cleaner heat.
You can use crushed red pepper flakes in a pinch, but it will taste more pizza-shop spicy than Korean spicy. Start with 2 to 3 tablespoons and work up. It is hotter, seedier, and sharper.
How do I know it is fermenting?
You may see small bubbles, a little brine rising, and the smell will shift from fresh garlic-chili to pleasantly tangy. Taste is the best indicator. If it tastes lightly sour and alive, you are in business.
Is it safe to ferment on the counter?
Generally yes when you use enough salt, keep everything clean, and keep the cabbage submerged. Translation: do not let floaty bits party on the surface. If you see fuzzy mold, toss it. A thin, white film (kahm yeast) can happen if bits float up. It is not ideal, but it is usually not dangerous. Skim it off, press everything back under brine, and keep going if it smells and tastes pleasantly sour.
My kitchen is cold. Will it still work?
Yes, it just takes longer. At cooler room temps (around 65°F to 68°F) you might need 2 to 4 days to get noticeable tang. At warmer temps (around 72°F to 75°F), it can turn tangy fast and get extra bubbly, so check it daily and use a plate under the jar.
My kimchi is too salty. Can I fix it?
First, give it a day. Salt calms down as it ferments. If it is still too salty, stir in a little grated apple or pear or a teaspoon of sugar, and make sure you did not under-rinse after salting the cabbage next time.
When is it ready to eat?
Whenever you like it. Fresh kimchi is crisp and punchy. After 2 to 5 days it gets tangier. After 1 to 2 weeks it is prime for fried rice, stew, and grilled cheese behavior.
Do I need rice vinegar?
No. Kimchi gets sour from fermentation, not vinegar. The vinegar is only for a brighter, eat-it-now vibe. If you are fermenting, you can skip it, or add it only after the kimchi is already tangy and in the fridge if you want a little extra zip.
What if there is not enough brine?
Press the kimchi down harder and give it 30 minutes. If it still looks dry, add a splash of 2% salt water (that is 20g salt per 1 liter water, or about 1 teaspoon kosher salt per 1 cup water). You want the vegetables tucked under brine, not swimming in a pool.
