Kimchi in Vacuum Bags

Updated: Nov 24

Don't have much space for jars? Did you know that you can ferment your

Kimchi in vacuum-sealed bags? It is space-efficient and you can make a few smaller batches. This recipe is super easy!

Dry salting or brine?

To prepare Kimchi a two different technics of salting cabbage can be applied, dry salting or brining, I recommend trying both to see the difference:

  • With dry salting, salt is applied to the cabbage and washed off in the end. if less salt is used you can keep it on and skip the washing.

  • For brining you need to prepare brine of 15% of salt by weight of the cabbage (3-6h) or 5-7% for 12 hours.

In the past, salting was done for up to nine days. Cabbage was transferred daily into a different container with different brine strength and a longer process resulted in better Kimchi.

Kimchi fermented in vacuum sealed bags
Kimchi fermented in vacuum sealed bags

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Portions size: This recipe makes 2-3 bags depending on the size of your cabbage.

Preparation time: 3-6 hours for salting, 20 minutes of preparation, 3-7 days of fermentation minimum, few weeks If preferred long fermentation.


  • 1 Chinese leaf cabbage (Napa)

  • 2g of salt per 100g of cabbage (unrefined sea salt works best for fermentation but it is not necessary)

  • 4 garlic cloves, minced

  • 1tbsp of ginger minced

  • 1 small carrot, peeled and cut into matchsticks

  • 2 spring onions, washed and sliced

  • 1tbsp of Gochugaru chilli powder or Gochujang paste (the paste is already fermented and can be used as a substitution, skip chilli all together for white kimchi)

  • 1tbsp of salted shrimp or anchovies (almost any type of seafood can be used, I recently used bonito flakes)

  • dried seaweed (optional)

Did you know?

The recipe for Kimchi in Korea varies from household to household. Many different ingredients are used like: mushrooms, burdock root, soybean sprouts, pumpkin, Asian pear, pine nuts, whole chiles, seaweed, pomegranate seeds and a whole range of seafood including octopus. Don't be afraid to experiment and try something different!


1. Chop Napa cabbage into square pieces, place in a large container and combine with 1tbsp of salt. Leave for 3-6h or until cabbage softens up, mix occasionally every hour or so.

2. In the meantime prepare other ingredients. Once the cabbage is ready, mix everything together.

3. Place Kimchi in 2 Vacuum Sealer Bags, pour the remaining liquid into each bag.

4. Double seal the bags with Vacuum Sealer.

5. Place bags in a dark spot of your kitchen at room temperature. Kimchi takes a minimum of 3-7 days to be ready for consumption, try longer fermentation with another bag to see how the flavour develops. Once opened bag can be stored in the fridge for a couple of weeks, in that time the sourness will increase.

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  • To vacuum seal, the liquid set the machine on vacuum moist and seal setting. Once the liquid goes up in the bag, stop the process and set it on seal only. This helps to avoid the mess of liquid going into the vacuum chamber.

Sources: The Art of Fermentation by Sandor Ellix Katz

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