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Making Kimchi, Preserving Kimchi & Finding Kimchi Jars

Sometimes Getting Your Equipment Right Is As Important As The Ingredients Themselves

Kimchi jars contain prepared kimchi, commonly made from fermented vegetables such as cabbage or radish with chilli, garlic, ginger, spring onion and seasoning. Before buying, check the ingredients and allergens, spice level, storage instructions, producer information and whether the product is chilled, shelf stable, live or pasteurised.
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A good jar of kimchi can bring crunch and chilli to a rice bowl, cut through the richness of eggs or cheese, wake up yesterday’s leftovers or simply sit alongside dinner as a sharp, savoury side. Choosing a jar is not quite as simple as deciding how hot you want it, though. Recipes vary enormously. Some versions contain fish sauce or seafood ingredients, while others are made specifically for vegans.  The vegetables, seasoning, fermentation style and level of heat can all change from one maker to another which is why the method and the jars are very important.

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A good jar of kimchi can bring crunch and chilli to a rice bowl, cut through the richness of eggs or cheese, wake up yesterday’s leftovers or simply sit alongside dinner as a sharp, savoury side.Choosing a jar is not quite as simple as deciding how hot you want it, though. Recipes vary enormously. Some versions contain fish sauce or seafood ingredients, while others are made specifically for vegans. Some kimchi is sold chilled and described as live, while other products may be pasteurised or produced for a longer shelf life. The vegetables, seasoning, fermentation style and level of heat can all change from one maker to another which is why the method and the jars are very important.

A Classic Kimchi Recipe

  • Makes: around 1 Large Jar
  • Prep 35 min
  • Salting 1-2hrs
  • 1-3 Days Fermenting

Ingredients:

  • 1 kg napa cabbage
  • 50 to 60 g coarse non iodised salt
  • 4 spring onions, sliced
  • 1 small carrot, cut into fine strips
  • 100 g Korean radish or daikon, cut into fine strips, optional
  • 4 garlic cloves, finely grated or crushed
  • 20 g fresh ginger, finely grated
  • 3 to 5 tablespoons gochugaru, Korean red pepper flakes
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar

Method:

For vegan kimchi: replace the fish sauce with a suitable plant based alternative and check individual ingredient labels.
  • Remove any damaged outer leaves from the cabbage, quarter it lengthways, remove the hard core and cut into manageable pieces.
  • Place the cabbage in a large clean bowl. Work the salt thoroughly between the leaves and leave for around 1½ to 2 hours, turning occasionally, until the cabbage has softened.
  • Rinse the cabbage thoroughly several times with fresh cold water to remove excess salt, then leave it to drain well.
  • In a separate clean bowl, combine the garlic, ginger, gochugaru, fish sauce and sugar.
  • Add the spring onions, carrot and radish, then mix until everything is evenly coated in the seasoning.
  • Add the drained cabbage and work the seasoning thoroughly through the leaves using clean hands or food safe gloves.
  • Pack the kimchi firmly into a thoroughly cleaned, suitable fermentation jar, pressing it down to remove large air pockets.
  • Leave appropriate headspace rather than filling the jar completely to the top. Follow the instructions for your particular fermentation vessel, especially where an airlock, fermentation weight or specialist lid is used.
  • Ferment using a reliable kimchi fermentation method appropriate to your equipment and recipe. Once the desired flavour has developed, refrigerate according to the storage guidance you are following.

Best served with

  • Steamed rice
  • Fried rice
  • Noodles
  • Fried or scrambled eggs
  • Pork
  • Chicken
  • Mushrooms
  • Tofu
  • Burgers

Fermentation & Storage Tips

Kimchi changes as it ferments. A younger kimchi tends to be fresher and crunchier, while continued fermentation produces a progressively sharper and more acidic flavour. There is no single flavour point that everyone prefers.
Use a clean, suitable fermentation vessel and follow a reliable fermentation method. Gas can develop during fermentation, so the jar and closure need to be appropriate for the process rather than simply sealing fermented food into an unsuitable container.
Jar of kimchi stored on a refrigerator shelf

Where to Buy Kimchi Jars in the UK

Kimchi has moved well beyond specialist supermarket shelves. In the UK, jars can be found through independent fermented food makers, farm shops, farmers markets, delis, specialist food retailers and online shops. Buying directly from a maker can also make it easier to understand the ingredients, flavour, sourcing and storage requirements before you order.
BFFD is being built to connect product searches with the people and places behind the food. As supplier listings grow, this page can help users move from searching for kimchi jars to discovering nearby fermented food producers, farm shops and market sellers.
Buy Kimchi Jars Here
A market seller showing a jar of kimchi to a customer

What Does Good Kimchi Taste Like?

There is no single correct flavour profile. Depending on the recipe and stage of fermentation, kimchi can be crisp, juicy, sour, salty, savoury, garlicky and hot. Younger kimchi may taste fresher and crunchier, while a more developed jar can become sharper and more pronounced.
Think about what you are buying it for. Crunch and freshness can be particularly useful in burgers, sandwiches and side dishes. A stronger, more acidic kimchi can be excellent when folded through rice, noodles, soups or other cooked dishes.
Chopsticks lifting seasoned cabbage from a jar of kimchi

Chilled, Live, Pasteurised and Vegan Kimchi

The language used on kimchi jars can make products look more complicated than they need to be. The most useful approach is to treat each description as product specific and follow the maker’s label.

Chilled

Sold or stored refrigerated. Follow the temperature and after opening instructions on the jar.

Shelf stable

May be suitable for room temperature storage before opening. The product label should make this clear.

Live

Some producers describe unpasteurised fermented kimchi as live. Check the maker’s wording and storage guidance.

Live

Some producers describe unpasteurised fermented kimchi as live. Check the maker’s wording and storage guidance.

Vegan

Made without animal derived ingredients according to the producer. Still check the ingredients and allergen information.

Mild / hot

A producer’s indication of heat. There is no universal spice scale, so descriptions are comparative rather than exact.

What Are The Best Pairings With Kimchi

Kimchi earns its place in the fridge because it can rescue very ordinary food. You do not need to build an elaborate recipe around it. Often a spoonful or two is enough to add acidity, heat and texture.
  • Rice bowls: Serve over steamed rice with a fried egg, mushrooms, vegetables, tofu, chicken or leftover meat.
  • Fried rice: Chop kimchi and cook it through leftover rice for a quick meal with plenty of flavour.
  • Eggs: Serve beside fried or scrambled eggs, fold into an omelette or add to a breakfast hash.
  • Noodles: Add to noodle bowls, broths or stir fried noodles, particularly when the rest of the dish is rich or savoury.
  • Toasties, sandwiches and burgers: Use kimchi where you might otherwise reach for pickles or chutney. It works particularly well with cheese and richer meats.
  • Soups and stews: Older or sharper kimchi can be particularly useful in cooked dishes where its acidity and seasoning become part of the broth.
Kimchi Recipes
A bowl of rice with a fried egg, kimchi and green vegetables

Kimchi for Leftovers and Everyday Cooking

A jar of kimchi can be especially useful when the fridge contains ingredients rather than a complete meal. Rice, potatoes, eggs, noodles, beans, mushrooms, roast vegetables and leftover meat can all become more interesting with a small amount of something sharp and fermented alongside them.
That makes kimchi relevant to budget friendly cooking without turning it into a health claim or miracle ingredient. Its value is practical: a relatively small amount can change the flavour of a simple plate of food.
Shelves filled with jars of kimchi and other preserved vegetables

Kimchi Jars in Farm Shops and Farmers Markets

Farm shops and farmers markets can be particularly good places to discover smaller fermented food brands. At a market, you may be able to ask the maker directly about heat, ingredients, vegan options, storage and which dishes suit a particular jar. Farm shops can offer the same discovery locally, especially where they stock products from regional makers alongside vegetables, eggs, meat and other ingredients that pair naturally with kimchi.

Do You Need to Sterilise Jars for Kimchi?

If you are making kimchi at home, the jar needs to be thoroughly clean before it comes into contact with your prepared vegetables. Good hygiene helps reduce the risk of introducing unwanted contamination while the kimchi ferments.
Start by washing the jar, lid and any suitable removable components thoroughly in hot soapy water, then rinse them well. For equipment that is suitable for heat treatment, jars can be sanitised using an appropriate method before use. Always check the manufacturer’s instructions first, particularly for fermentation jars containing rubber seals, plastic components or airlocks that may not tolerate high temperatures.
It is important to distinguish this from the sterilisation associated with some forms of heat preserved food. Kimchi is a fermented product, and the objective is not to heat process the filled jar in the same way as a conventional preserve. The equipment should instead be clean and appropriately prepared before the ingredients are added.
Kimchi and other vegetable side dishes in bowls

A Simple Jar Preparation Routine

Before filling a fermentation jar:
  • Wash your hands and make sure the preparation area is clean.
  • Wash the jar and suitable components thoroughly with hot water and washing up liquid.
  • Rinse away any detergent residue.
  • Sanitise heat safe equipment using a method appropriate for the jar and its manufacturer's instructions.
  • Allow the equipment to drain without introducing contamination from used tea towels or dirty surfaces.
  • Once prepared, avoid touching the inside of the jar, lid or other surfaces that will come into contact with the food.

If using a purpose made fermentation jar, follow the manufacturer’s cleaning and preparation instructions for its lid, weights, seals and airlock.

Do you need to weigh down your Kimchi?

When cabbage, radish or other vegetables sit above the liquid, they are exposed to more oxygen. That can encourage surface drying, yeast growth and mould. A fermentation weight keeps the vegetables compacted and helps create the lower oxygen environment that lactic acid bacteria prefer.
A large jar of kimchi with a metal weight inside

Methods of Weighing Down Kimchi

  • Glass fermentation weights sit directly on top of the kimchi inside the jar. They are simple, reusable and easy to clean.
  • Cabbage leaves can be folded across the surface before the weight is added. This helps stop small pieces floating around the sides.
  • Internal pressing plates are built into some specialist kimchi containers. These are particularly useful because the plate can be pushed down as the volume changes during fermentation.
The important thing is that the weight itself should be clean, food safe and heavy enough to keep the kimchi below the liquid without crushing it excessively.
Kimchi is slightly different from some simple brine ferments because it is often quite thick and heavily seasoned rather than completely swimming in liquid. As the vegetables release moisture, more brine normally develops. The objective is not necessarily to drown the kimchi in a huge amount of liquid, but to keep the vegetable mass compact and minimise exposed pieces.

Can You Sterilise Kimchi Jars With Boiling Water?

Some heat safe glass jars can be treated with boiling water, but you should not assume every kimchi or fermentation jar is suitable for this. Sudden temperature changes can damage glass, while rubber seals, plastic lids and airlock components may require a different cleaning method.
For that reason, follow the jar manufacturer’s instructions rather than applying one sterilisation method to every type of fermentation vessel.
Cabbage, spring onions, garlic, ginger and chillies ready for kimchi

Food Safety and Storage

Kimchi, sauerkraut and pickles need correct production, storage and labelling.

Customers should follow the maker’s instructions. Some products need refrigeration before opening. Some need refrigeration after opening. Some may be shelf stable until opened. Some may continue fermenting slowly if live and chilled.

Prepared products may contain ingredients that customers need to know about, including garlic, chilli, fish sauce, soy, sesame, mustard, dairy, gluten containing ingredients or other allergens depending on the recipe.

Fermented and Pickled Food Note:

Always check whether kimchi, sauerkraut or pickles are fermented, vinegar pickled, chilled, shelf stable, live or pasteurised. Follow supplier storage guidance and check ingredient and allergen information before buying.

Do you make kimchi, sauerkraut or pickles?

List your fermented food business, farm shop supply route, market stall or preserved vegetable products on BFFD and help people find your products by location, flavour and buying route.

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Reputable External Sources

1. Food Standards Agency: Starting Your Food Business Safely

Use this for food business setup and safe food operation context.

2. Food Standards Agency: Food Hygiene for Your Business

Use this for allergen responsibilities and customer information.

3. Food Standards Agency: Food Hygiene Ratings

Use this for official food hygiene and safe food handling context.

4. Food Standards Agency: Packaging and Labelling

Use this for hygiene rating checks and public trust.

5. GOV.UK: Food Labelling and Packaging

Use this for mandatory food label information.

6. Food Standards Agency: Allergen Guidance for Food Businesses

Use this if the cheese society serves or sells alcohol at events.

Cook wearing gloves packing kimchi into a jar

*External sources are provided for further reading. BFFD does not provide food safety, legal, trading standards, allergen, dairy hygiene, delivery, labelling or business advice. Fermented food producers and food businesses should always follow current official guidance and seek professional advice where required.

helpful links

Related Fermented Food Pages

Related BFFD Pages

FAQ

Where can I buy kimchi jars?
Kimchi may be available from fermented food makers, farm shops, farmers markets, delis, specialist retailers and online food shops. BFFD aims to make independent and local suppliers easier to discover.
It depends on the product. Some kimchi is sold chilled, while other products may be shelf stable before opening. Always follow the storage instructions on the jar.
No. Some producers sell kimchi described as live, while other products may be pasteurised or processed after fermentation. Check the product description.
Not always. Some recipes contain fish sauce, shrimp or other animal derived ingredients. Look for clear vegan labelling and check the ingredient list.
Yes. Kimchi can be eaten cold or used in fried rice, noodles, soups, stews, toasties and other cooked dishes.
Check the ingredients, allergens, spice level, storage instructions, producer details, date guidance and whether the product is chilled, shelf stable, live or pasteurised.

Find Kimchi Jars From Independent Makers and Local Food Suppliers

A jar of kimchi can bring heat, acidity, crunch and savoury depth to very simple food. BFFD is being built to make the people behind those jars easier to find, connecting shoppers with fermented food makers, farm shops, farmers markets and specialist producers across the UK.
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Learn About Kimchi Jars
Find Fermented Foods Near Me
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