Description
A traditional Korean fermented dish made with napa cabbage, spices, and other vegetables.
Ingredients
Scale
- 2 pounds napa cabbage
- ¼ cup sea salt (60 grams)
- 2 cups daikon radish, cut into matchstick strips (optional, or use carrots)
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1 tablespoon fresh ginger, sliced (2–3 disks, peels ok)
- 6 cloves garlic, whole
- 1 shallot, quartered (optional)
- 2–6 tablespoons Korean-style red pepper flakes (gochugaru) or sub gochujang
- 2 tablespoons fish sauce (or use vegan fish sauce, shrimp paste, miso paste, or soy sauce), more to taste
- 2 teaspoons sugar (or an alternative like honey, brown rice syrup)
- 1 tablespoon glutenous rice powder (optional)
Instructions
- SALT THE CABBAGE (6-8 hours): Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use. Core and cut the remaining cabbage into 1-inch pieces and place in a large bowl with the salt and toss well. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let this stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
- Drain the cabbage, saving the brine. Rinse the cabbage (not excessively, just a little quick rinse), drain, squeeze out any excess water, or blot with paper towels, and place it back in the bowl, adding the daikon radish and scallions.
- Make the PASTE: Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Add optional rice powder. Process until well combined, pulsing, until it becomes a thick paste.
- MASSAGE: Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.
- PACK the cabbage into a large, two-quart jar (or two quart jars) or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit (so they are submerged). Place the whole cabbage leaf over top, pressing down. This should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top of the whole leaf to keep it submerged. Or a small zip lock filled with water. Anything that touches air may mold, but no worries if this happens, it is not ruined.
- FERMENT (3-4 days): Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish (or big bowl) to collect any juices that may escape. Leave this somewhere dark and cool (55F-65F is ideal) for 3 days. A basement or lower cabinet in the pantry or kitchen away from appliances works best.
- EVENING OF DAY 3: Check for fermentation action or bubbles. Tap the jar and see if tiny bubbles rise to the top. If you see bubbles, it is ready to store in the refrigerator where it will continue to ferment and develop more flavor slowly. For a softer tangier kimchi, continue to ferment for 3 more days or longer.
- REFRIGERATE: After you see bubbles (usually 3-5 days), the kimchi is ready, but it won’t achieve its full flavor and complexity until about 2 weeks in the fridge.
- Maintenance: This will keep for months in the fridge (as long as it is submerged in the brine) and will continue to ferment very slowly, getting more and more flavorful.
- Serve it as a side dish: Scoop it out using a slotted spoon, place in a small bowl, drizzle with sesame oil, toasted sesame seeds, and fresh scallions. Or use it in Kimchi Fried Rice, Kimchi Burritos, Seoul Bowls, Kimchi Soup.
Notes
- For best results, use fresh ingredients.
- Adjust the number of red pepper flakes based on your spice preference.
- Make sure all vegetables are submerged in the brine to prevent mold.
- Kimchi flavor develops over time; the longer it ferments, the tangier it becomes.
- Prep Time: 8 hours
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 20
- Sugar: 1g
- Sodium: 700mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg