Choi says you don’t need fancy tools or kits to make your own kimchi. At most, you’ll need an airtight mason jar. The most important thing you need when making kimchi is time. Other than that, “ It’s not hard at all,” she says. Once you do your research on the fermentation process (the book Kombucha, Kefir, and Beyond might be a good place to start; the book’s co-author Alex Lewin explained how anyone can ferment their own food to Food & Wine), commit to spending at least five days waiting for the kimchi to pickle.

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