What Kimjang Really Means
When people think of Korean food, kimchi is often the first thing that comes to mind.
But behind kimchi lies one of Korea’s most significant culinary traditions: Kimjang (김장).
Kimjang is the tradition of preparing kimchi for winter, using the best seasonal ingredients of the year. Before modern agriculture and refrigeration, winters in Korea were long and harsh, and fresh vegetables were scarce. Kimjang was how families preserved vegetables to last through the colder months.
Although today we can buy kimchi (napa) cabbage year-round, baechu kimchi (배추김치, cabbage kimchi) was originally a fall kimchi, made when the cabbages reached their peak. Late autumn cabbages are heavier, denser, naturally sweeter, and structurally suited for long fermentation and storage.
For this reason, the most delicious kimchi (napa) cabbage kimchi has always been kimjang kimchi, made once a year and eaten slowly throughout winter before spring comes.
Kimjang is a Year-Long Preparation
Kimjang isn’t just “making a lot of kimchi.”
Actually, families spent the entire year preparing for it:
- getting cheonil-yeom (solar sea salt) which are harvested and dried during summer
- sun-drying and grinding gochugaru (Korean red chili powder) during peak chili season
- fermenting and aging saeu-jeot (salted shrimp), aekjeot (fish sauce), and other jeotgal (fermented seafoods)
- saving the best autumn vegetables such as kimchi cabbage, radish, garlic, ginger, and green onion, etc.
Kimjang was often considered the final harvest of the year. It’s truly the moment when all that preparation came together in one shared act.
It was also a communal tradition. Neighbors gathered in each other’s yards, salting cabbages, carrying water, mixing seasoning, and burying onggi (Korean earthenware jars) in the ground (to keep the temperature stable). Kimjang brought people together in a way that was just as important as the food itself.
This cultural significance is why UNESCO recognized Kimjang in 2013 as an Intangible Cultural Heritage of Humanity, highlighting not only the food, but also the shared knowledge, cooperation, and community spirit behind it.
Cabbage Kimchi Was Originally Seasonal
Today, kimchi (napa) cabbage is available year-round thanks to modern farming.
But historically, baechu kimchi was strictly an autumn and early winter kimchi.
At that time of year, the cabbage becomes:
- heaviest
- sweetest
- densest in structure
- best suited for long storage
Because of this, kimjang kimchi was traditionally made once, then eaten gradually throughout winter, allowing flavors to deepen naturally over time.
Overnight Brining: Adjusting the Salt Ratio
Traditional kimjang often involved overnight brining, simply because families were processing 50–100 kg of cabbage at once.
Longer brining requires a different salt balance:
✔ 5–6 hour brine
→ Use 10% salt by cabbage weight (the ratio used in this recipe)
✔ Overnight brine (8–12 hours)
→ Use 6–8% salt by cabbage weight
Using less salt for longer brining prevents over-salting and keeps the thick stems firm rather than mushy.
All quantities in this recipe are based on 1 kg napa cabbage per head. Since cabbage size and density vary by region and season, it’s best to use the weight as a guide and adjust the time slightly depending on your cabbage (salt ratio does not need to be changed).
If brining overnight, always keep the cabbage cool and rinse thoroughly the next day.
Why Kimjang Kimchi Traditionally Avoids Fresh Fruit
Many modern kimchi recipes use pear or apple to add brightness.
However, traditional kimjang kimchi often avoids fresh fruit.
Fruit sugars accelerate fermentation, which shortens shelf life. Because kimjang kimchi was meant to last through the entire winter, families avoided ingredients that could cause the kimchi to sour too quickly.
Some long-storage kimjang recipes even reduced the amount of stuffing (소, so) and relied mostly on:
- radish
- garlic
- ginger
- gochugaru
- saeu-jeot (salted shrimp) or fish sauce
This resulted in a cleaner, more stable kimchi that fermented slowly and evenly.
What Makes This Kimjang Kimchi Special
This recipe uses a light autumn squash (butternut) base, gently simmered and mashed, to support fermentation without overpowering the kimchi.
This base:
- adds natural sweetness without fresh fruit
- helps the seasoning cling to the cabbage leaves
- keeps the overall flavor clean, light, and refreshing
- creates a kimchi that feels both traditional and elegant
This step is optional.
Depending on region and household, kimjang kimchi may use:
- a vegetable-based base (like green onion, dried mushrooms, dried seaweed, etc.)
- a light seafood broth (dried anchovies, clams, or mussels)
- or no base at all
Kimjang has never been one fixed recipe, because it has always adapted to place, season, and family tradition.
Kimjang Kimchi: A Small Batch Recipe
(for 2 heads / ~2 kg kimchi (napa) cabbage, fills a 3-liter container)
This version uses about 2 kg of kimchi (napa) cabbage, making it practical for home kitchens while staying true to kimjang principles. Think of it as kimjang in today’s scale.
Ingredients
Cabbage & Brine
- 2 heads kimchi (napa) cabbage (≈2 kg)
- 1 cup coarse sea salt (≈200 g)
- 6 cups water
Kimchi Base
- 80 g butternut squash, peeled and thinly sliced (≈⅔ cup)
- 1–2 dried pyogo (shiitake) mushrooms
- 1 piece dashima (dried kelp / kombu), 5×5 cm
- 1½ cups water
- 1 tbsp all-purpose flour (or 1½ tbsp glutinous rice powder)
- ½ cup water (for slurry, mixed separately)
Vegetables & Aromatics
- 300 g kohlrabi or Korean radish, thin matchsticks
- 200 g daikon or Korean radish, cut into 1-inch half-moons
- ½ medium onion, blended or grated
- 5 cloves garlic (≈2½ tbsp), lightly crushed
- ½ tbsp grated ginger (or 2 thin slices of ginger to blend with garlic)
- 2–3 stalks green onion (≈½ cup sliced)
Seasoning
- ⅔ cup gochugaru (Korean red chili powder, adjust to taste)
– ⅓ cup for mixing with kimchi base
– ⅓ cup for mixing with kohlrabi (or Korean radish) matchsticks - 2 tbsp saeu-jeot (salted shrimp)
- 2 tbsp anchovy fish sauce
- ½ cup water + 1 tsp sea salt (finishing brine)
Vegan option:
Replace saeu-jeot and fish sauce with 3 tbsp guk-ganjang (Korean light/soup soy sauce) + 2 tsp sea salt.
Instructions
1️⃣ Brine the Cabbages
Split each cabbage through the base and pull apart gently. Make a slit at the base of the cabbage.
Dissolve half the salt in water and wet each cabbage thoroughly.
Sprinkle remaining salt between the leaves, focusing on the thick stems.
Place it cut-side facing up, so that the cabbage can hold the brine between the layers.
When stacking the cabbages, place the thick stem part of one piece against the leafy part of another (stem to leaf, leaf to stem). This helps the salt distribute more evenly, as the stems need more salting than the leaves.
Stack the cabbages, place a weight on top, and brine for 5–6 hours, flipping every 1–2 hours for even brining.
Check if the cabbage is brined properly by bending the thickest stem. It should bend without breaking, while still maintaining its firmness.
Rinse 2–3 times under running water, while changing the water each time. Holding the cabbage by the stem and gently shaking it in the water to remove excess salt.
Drain cut-side down for 30 minutes.
2️⃣ Make the Kimchi Base
Add squash, pyogo (shiitake), dashima (dried kelp, kombu), and 1½ cups water to a pot.
Bring to a boil and remove the kelp after it boils. Simmer over medium-low heat for 10-15 minutes until til the squash softens.
Remove the mushroom and mash squash directly into the liquid.
Mix flour with ½ cup water, add to the pot, and simmer 2–3 minutes while stirring until lightly thickened.
Let it cool completely.
3️⃣ Prep the Vegetables
Julienne kohlrabi and cut daikon into half-moons (if you have Korean radish, use it in place of both kohlrabi and daikon).
Blend onion with a spoonful of cooled base.
Add garlic and ginger and pulse until just minced (not pureed).
4️⃣ Mix the Yangnyeom (Kimchi Paste)
Bloom half the gochugaru (1/3 cups) in the cooled squash base. “Blooming” means to mix it with liquid ingredients to let it soak moisture and release its color and flavors.
Mix remaining gochugaru with the kohlrabi to coat evenly. This helps to let kohlrabi soak in the color before mixing in other ingredients.
Add onion, garlic, and ginger mixture, sliced green onion, saeu-jeot (salted shrimp), and anchovy fish sauce.
Mix until well-combined and glossy.
5️⃣ Assemble the Kimchi
Start from the most outer layer (around 2-3 leaves). Lay them flat on the surface and spread the kimchi paste onto the leaves. Focus on the thicker stems and leave some of the stuffing between the stems.
Repeat the step with the next layer of leaves until even the smallest leaves are evenly coated with the paste.
Place the finished piece in a clean container cut-side facing up. Place the daikon half-moons, so that it will be tucked between the two pieces of cabbage.
Assemble another piece of kimchi and place it cut-side down inside the container, the outer leaves protects the rest of the kimchi. Pack tightly.
To keep the kimchi fresh for longer time, put them into 2 separate 1.5-liter containers.
Make a finishing brine with ½ cup water + 1 tsp salt inside the mixing bowl to collect leftover seasoning and pour it over the top.
Tip:
– Use multiple small containers for longer freshness.
– Flip the top piece upside down, because larger leaves change less during fermentation and act as natural protection even without a fermentation weight.
6️⃣ Ferment
Ferment at room temperature for 1–2 days (18–20°C, at lower temperatures it might need more time). After a day, you will see that more juice has been released by the vegetables (by the time, kimchi should be submerged in its juice). Move to fridge once bubbles and a light tangy aroma appear.
Kimchi will continue to ferment at lower temperatures, developing its flavors. It can be eaten right away, but try after a couple of weeks for the full experience. Kimchi can be kept for extended periods if kept well (submerged in its brine, at consistent low temperatures).
Fermentation Timeline: What to Expect
| Day | Flavor | Texture |
|---|---|---|
| Day 1–4 | Bright, fresh, bold | Very crisp |
| Day 5–7 | Balanced, lightly tangy | Crisp + juicy |
| 2–3 weeks | Peak flavor | Deep but clean |
| 1–3 months | Complex, fully fermented | Softer, ideal for cooking |
Optional: Adding Fresh Seafood
In many coastal regions of Korea, especially in Jeolla-do and parts of Gyeongsang-do. Families traditionally added fresh seafood to their kimjang kimchi. The most iconic is gul (raw oysters), which bring a deeply oceanic savoriness and a silky richness to the kimchi.
Because oysters are harvested in late autumn, just in time for Kimjang, they were once considered a seasonal gift from the sea. When added to napa kimchi, they create an unmistakably “winter” flavor: clean, briny, and beautifully rounded.
How to Add Fresh Oysters
If you want to make the traditional oyster kimchi (굴김치):
- Add 100–150 g fresh oysters per 1 kg of kimchi (napa) cabbage
- Rinse lightly in salted water, drain well
- Mix the oysters into the seasoned cabbage right before packing into containers
Oysters release natural brine during fermentation, making the kimchi juicier and slightly richer.
Important Storage Note
Fresh oysters shorten the shelf life slightly, so:
- Eat within 3-4 weeks for best flavor
- Keep the kimchi very cold (0–2°C if possible)
- Always keep the solids fully submerged under the liquid
Other Seafood Options
Families also used:
- Fresh shrimp
- Fresh pollock, whiting or cod
- Fresh hairtail fish
These add depth in a similar way to salted shrimp or fish sauce but with a fresher, more oceanic aroma.
If you prefer a cleaner, longer-fermenting kimchi, simply skip the fresh seafood. Your kimchi will still taste good even without it.
Beginner Notes & Troubleshooting Guide
– Too salty?
Add extra daikon slices between cabbage pieces. They absorb salinity naturally.
– Too bland?
Pour out the liquid, add a pinch of salt and dissolve, then pour back in.
– Is your kimchi turning soft?
Causes:
- over-brining
- cabbage not fresh (or was grown with too much or too little nitrogen-based fertilizer)
- cabbage not fully submerged in its juice
Use a fermentation weight to keep everything under the brine. It can’t help with what’s caused by the 2nd cause. It’s still okay to eat, otherwise, let the kimchi ferment fully and use it for cooking.
How to store longest?
- use multiple small containers
- top with a fermentation weight
- ensure all solids stay submerged
- avoid frequent opening
Serving Ideas
Fresh kimjang kimchi is wonderful with:
- warm rice and banchan (side dishes)
- tofu
- simple soups
- grilled meats
- roasted vegetables
As it ages, it becomes a perfect ingredient for:
- kimchi jjigae (stew)
- kimchi bokkeum-bap (fried rice)
- kimchi-jeon (savory pancakes)
- added to all kinds of stir-fries
Final Notes
Kimjang kimchi is more than just a food. It’s a tradition of community and seasonality.
Whether you’re making 2 kg or 50kg, the spirit of kimjang lies in using the best ingredients of the season.
Taste your kimchi at every stage and let me know how you liked it.
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Traditional Napa Cabbage Kimchi : Small-Batch, Kimjang-style
Equipment
- 1 3 liter-jar or container (3.2 quarts)
Ingredients
Cabbage & Brine (절이기)
- 2 heads ≈2 kg napa cabbage
- 1 cup coarse sea salt ≈200 g
- 6 cups water
Kimchi Base (김장 양념 베이스)
- 80 g butternut squash peeled
- 1-2 dried pyogo shiitake mushrooms
- 1 piece dashima kombu, 5×5 cm
- 1½ cups water
- 1 tbsp all-purpose flour
- ½ cup water for slurry
Vegetables & Aromatics (야채 + 양념재)
- 300 g kohlrabi or Korean radish matchsticks
- 200 g daikon 1-inch half-moons
- ½ medium onion blended or grated
- 5 cloves garlic ≈2½ tbsp
- ½ tbsp grated ginger
- 2–3 stalks green onion ≈½ cup sliced
Seasoning (양념)
- ⅔ cup gochugaru (Korean red chili powder) ⅓ cup to mix for mixing with kimchi base + ⅓ cup for mixing with kohlrabi (or Korean radish) matchsticks
- 2 tbsp saeu-jeot Korean salted shrimp
- 2 tbsp anchovy fish sauce swap saeu-jeot and fish sauce with 2 tbsp guk-ganjang (Korean light/soup soy sauce) and 2 tsp coarse sea salt
- ½ cup water + 1 tsp sea salt finishing brine
Instructions
1️⃣ Brine the Cabbages
- Split each cabbage through the base and pull apart gently.
- Dissolve half the salt in water and wet each cabbage thoroughly.
- Sprinkle remaining salt between leaves, especially the stems.
- Brine 5–6 hours, flipping every 1–2 hours.
- Rinse 2–3 times and drain 30 minutes.
2️⃣ Make the Squash Base
- Add squash, pyogo, dashima, and 1½ cups water to a pot.
- Simmer gently. Remove dashima after 10 minutes.
- When squash softens, remove pyogo and mash squash directly into the broth.
- Mix flour with ½ cup water and add to the pot.
- Simmer until lightly thickened.
- Cool completely.
3️⃣ Prep the Vegetables
- Matchstick the kohlrabi, slice daikon,
- blend onion with a spoonful of cooled base,
- and lightly pulse garlic and ginger.
4️⃣ Mix the Yangnyeom
- Bloom half the gochugaru in the cooled squash base.
- Mix the rest of the gochugaru with the kohlrabi.
- Add onion, garlic, ginger, green onion, saeu-jeot, and fish sauce.
- Combine until glossy.
5️⃣ Assemble the Kimchi
- Spread seasoning between every leaf.
- Tuck daikon half-moons between layers.
- Pack tightly into a 3-liter container.
- Make a finishing brine with ½ cup water + 1 tsp salt to collect leftover seasoning and pour it over the top.
- 💡 Tip:
- Use small containers for longer freshness.
- Flip the top piece upside down—larger leaves change less during fermentation
- and act as natural protection even without a fermentation weight.
6️⃣ Ferment
- Ferment at room temperature for 1–2 days (18–20°C).
- Move to fridge once bubbles and a light tangy aroma appear.