Traditional Gimjang Kimchi (Part 2: Assembly & Fermentation)
Learn how to finish kimchi the traditional way, focusing on proper stuffing, balance, and storage for clean fermentation.

This video continues from Part 1, where we prepared the kimchi paste and base ingredients. Here, we assemble and complete several types of kimchi: pa kimchi, gat kimchi, mulkimchi, baechu kimchi, and fresh oyster kimchi.

Ingredients
Kimchi paste (from Part 1)
Salted napa cabbage, 10kg (배추)
2 large radishes, salted (무)
2 bunches Spring onions (쪽파)
1 bunch Mustard greens (갓)
1 bunch Minari
2 tablespoons raw sugar, 3 cups of water (for mulkimchi adjustment)
1 pound fresh fish of your choice, avoid salmon (optional, for added umami)
1/2 pound fresh oysters (for 굴김치)
Sesame seeds

Directions

Coat Vegetables
Cover radish, spring onions, and mustard greens with kimchi paste. Focus on thicker stems; keep the leafy ends lightly coated.

Assemble Pa/Gat Kimchi
Bundle vegetables, layer into the container, and finish with sesame seeds.

Finish Mulkimchi
Adjust brine with sugar and water. Fully submerge all vegetables to prevent spoilage.

Make Kimchi Filling (김치속)
Mix paste with cut vegetables. Keep it slightly dense — moisture will release during fermentation.

Assemble Baechu Kimchi
Apply paste between every leaf, concentrating filling near the base. Fold tightly to secure structure.

Store Properly
Layer radish at the bottom to elevate cabbage. Pack tightly, cover the top layer with extra paste, and minimize air exposure.

Optional Variations
Use fresh fish for deeper umami. Add oysters for fresh kimchi — consume within a week.

Fermentation Check
Keep everything submerged. Release gas daily. Adjust salt early to prevent spoilage.

This completes the full gimjang process — from prep to fermentation.

Happy cooking!