📝 About This Recipe
This authentic Napa cabbage kimchi is a masterpiece of balance, blending the fiery heat of gochugaru with the savory depth of fermented umami and a hint of natural sweetness. Originating from centuries of Korean tradition, this probiotic-rich staple transforms humble vegetables into a complex, effervescent delicacy that awakens the palate. Whether enjoyed fresh or aged, it offers a crunchy, tangy, and spicy profile that is truly the heartbeat of any Korean meal.
🥗 Ingredients
The Cabbage & Brining
- 2 large heads Napa Cabbage (approx. 5-6 lbs total, halved lengthwise)
- 1 cup Korean Coarse Sea Salt (specifically for kimchi; do not use table salt)
- 4 cups Water (filtered is preferred)
The Porridge Base
- 3 tablespoons Sweet Rice Flour (also known as glutinous rice flour)
- 1.5 cups Water
- 1 tablespoon Granulated Sugar (helps feed the fermentation bacteria)
The Kimchi Paste
- 1.5 cups Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/2 cup Garlic (cloves finely minced)
- 1 teaspoon Ginger (freshly grated)
- 1/2 medium Onion (grated or blended into a paste)
- 1/2 cup Fish Sauce (high quality Korean or Thai brand)
- 1/4 cup Salted Shrimp (Saewoo-jeot) (finely chopped; found in the refrigerated Korean section)
Vegetable Aromatics
- 1 lb Korean Radish (Mu) (cut into matchsticks)
- 1 bunch Green Onions (cut into 2-inch pieces)
- 2 medium Carrots (julienned)
👨🍳 Instructions
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1
Split each cabbage head in half lengthwise. Make a short slit through the core and gently pull the halves apart to keep the leaves intact. Rinse the halves in cold water.
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2
Generously sprinkle the coarse sea salt between every single leaf, focusing more salt on the thicker white parts near the core. Place in a large basin and pour the 4 cups of water over them.
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3
Let the cabbage sit for 6 hours, turning the halves every 2 hours. The cabbage is ready when the thick white part of the leaf bends easily without snapping.
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4
While the cabbage brines, make the porridge. Whisk water and sweet rice flour in a small pot. Bring to a simmer over medium heat, stirring constantly for about 5 minutes until it becomes a translucent, thick paste.
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5
Stir in the sugar and cook for 1 more minute. Remove from heat and let the porridge cool completely.
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6
In a large mixing bowl, combine the cooled porridge with the gochugaru, minced garlic, ginger, onion paste, fish sauce, and chopped salted shrimp. Mix until it forms a thick, dark red paste.
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7
Add the radish matchsticks, green onions, and carrots to the spice paste. Toss well with your hands (wear gloves!) to ensure the vegetables are evenly coated.
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8
Rinse the salted cabbage 3-4 times in cold water to remove excess salt and any grit. Drain thoroughly in a colander, squeezing out as much water as possible.
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9
Taking one cabbage half at a time, spread a generous amount of the spice and vegetable mixture over every leaf. Ensure the thick stems are well-coated.
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10
Fold the cabbage half over itself into a neat bundle and place it into a clean glass jar. Press down firmly to eliminate air pockets.
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11
Leave about 2 inches of headspace at the top of the jar. Wipe the rim and seal loosely. Let it sit at room temperature for 24-48 hours depending on the warmth of your kitchen.
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12
Once you see small bubbles forming and it smells slightly sour, tighten the lid and move it to the refrigerator. It is best after 1-2 weeks of slow fermentation.
💡 Chef's Tips
Always use Korean coarse sea salt; table salt is too fine and will make the cabbage bitter and mushy. Wear disposable food-safe gloves when handling the paste to prevent the chili flakes from staining or burning your skin. Press the cabbage down daily during the first few days of fermentation to keep the vegetables submerged in the brine. If you are vegan, replace the fish sauce and salted shrimp with soy sauce or a kelp-based broth for umami. Do not overfill the jars; the fermentation gases and juices will expand and may leak if there isn't enough headspace.
🍽️ Serving Suggestions
Serve as a bright, acidic side dish (Banchan) alongside Steamed White Rice and Grilled Galbi. Roughly chop aged kimchi and stir-fry it with rice, sesame oil, and a fried egg for the ultimate Kimchi Fried Rice. Pair with boiled pork belly (Bossam) and fresh oyster for a traditional Korean feast. Add to a bubbling pot of Tofu Stew (Soon-du-bu) to provide a deep, fermented base. Enjoy with a chilled glass of Makgeolli (Korean rice wine) to balance the spice.