How to Make and Store 1-Month Supply of Napa Cabbage Kimchi (and How the Flavor Evolves)

Kimchi is more than just a side dish in Korea — it’s a symbol of love, tradition, and preparation. Today, I’d love to show you how to make a batch of napa cabbage kimchi that will last for a whole month. It’s perfect for families or anyone who wants to enjoy homemade kimchi without making it every week. And yes, I’ll also explain how its flavor changes over time — that’s part of the magic!

First, you’ll need two medium-sized napa cabbages, about 3kg total. Slice them into quarters and soak them in salted water overnight (or for at least 8 hours). This helps soften the cabbage and allows the flavors to soak in better later. After soaking, rinse them thoroughly and drain well. Now your cabbage is ready for seasoning.

The seasoning mix includes: 1 cup of Korean red chili flakes (gochugaru), 1 tablespoon of sugar, 1/4 cup of fish sauce, 1/2 cup of chopped garlic, 1 tablespoon of grated ginger, and a handful of chopped green onions. Some people like to add julienned Korean pear or carrot for sweetness — feel free to personalize it!

Gently but thoroughly rub the seasoning into every cabbage leaf. Be generous and patient; this is when the cabbage becomes kimchi. Once all the pieces are coated, pack them tightly into a clean, airtight container. Glass jars or plastic containers made for kimchi work best. Press down to remove any air pockets.

Now comes the storage part. Leave the container at room temperature for 1–2 days to kickstart fermentation. Then move it to the fridge. The cooler temperature slows fermentation and keeps the flavor fresh. If you like your kimchi crisp and mildly tangy, start eating it within the first week. If you prefer deep, sour notes — wait two to three weeks.

Over the month, kimchi will go through distinct flavor stages. Week 1: fresh and spicy. Week 2: balanced and tangy. Week 3–4: bold, sour, and perfect for cooking like kimchi jjigae or kimchi fried rice. It’s truly like having different condiments in one container!

A gentle reminder: Always use clean utensils to scoop out kimchi to avoid contamination. And if the container becomes too full of liquid, you can use the juice in stews or as a seasoning base.

Making kimchi once a month saves time, money, and fills your kitchen with that unmistakable scent of home. I hope this guide helps you get started with your very own kimchi tradition!