📝 About This Recipe
This authentic Napa cabbage kimchi captures the vibrant, electric energy of Seoul’s bustling street markets. A harmonious balance of spicy gochugaru, savory fish sauce, and pungent aromatics, this recipe yields a complex funk that transforms humble vegetables into a probiotic powerhouse. Whether enjoyed as a crisp, fresh salad or aged into a sour, umami-rich snack, this is the definitive soul of Korean cuisine.
🥗 Ingredients
The Cabbage Base
- 2 large heads Napa Cabbage (about 5-6 lbs total, halved lengthwise)
- 1/2 cups Coarse Sea Salt (Korean brining salt is preferred)
- 4 cups Water (filtered)
The Porridge (The Binder)
- 2 tablespoons Sweet Rice Flour (also known as glutinous rice flour)
- 1.5 cups Water
- 2 tablespoons Turbinado Sugar (or brown sugar)
The Aromatics and Seasoning
- 1.5 cups Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/2 cup Garlic (minced)
- 2 teaspoons Ginger (freshly grated)
- 1 medium Onion (pureed or finely grated)
- 1/2 cup Fish Sauce (high quality anchovy sauce)
- 2 tablespoons Salted Shrimp (Saeujeot, finely chopped)
Vegetable Mix-ins
- 2 cups Korean Radish (Mu, julienned into matchsticks)
- 7-8 stalks Scallions (cut into 2-inch pieces)
- 1 bunch Asian Chives (optional, cut into 2-inch pieces)
- 1 large Carrot (julienned for color)
👨🍳 Instructions
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1
Split the cabbage heads in half lengthwise, then make a short slit through the core of each half so you can pull them apart easily later.
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2
Dunk the cabbage halves in a large basin of water to get them wet. Sprinkle the coarse salt between each leaf, concentrating more salt near the thicker white cores.
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3
Let the cabbage rest for 4 to 6 hours. Turn the pieces every 30 minutes to ensure even brining. The cabbage is ready when the white parts are flexible enough to bend without snapping.
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4
While the cabbage brines, make the porridge. Whisk the water and sweet rice flour in a small pot over medium heat until it bubbles and becomes translucent. Stir in the sugar and cook for 1 more minute, then remove from heat to cool completely.
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5
Once the porridge is cool, pour it into a large mixing bowl. Stir in the gochugaru, garlic, ginger, onion, fish sauce, and salted shrimp until a thick, vibrant red paste forms.
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6
Add the julienned radish, carrots, scallions, and chives to the spice paste. Toss well until the vegetables are evenly coated in the red sauce.
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7
Thoroughly rinse the brined cabbage under cold running water 3 times to remove excess salt and any grit. Drain well in a colander, squeezing gently.
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8
Wearing gloves to prevent chili burn, take a cabbage half and spread a generous amount of the spice paste over every single leaf, starting from the outermost and working your way in.
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9
Fold the leaf halves over toward the core and wrap the outermost leaf around the entire bundle to create a neat package.
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10
Pack the cabbage tightly into a clean glass jar or air-tight container, pressing down firmly to remove air pockets.
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11
Leave the jar at room temperature for 24-48 hours to kickstart fermentation. You will see small bubbles forming when it is ready.
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12
Move the kimchi to the refrigerator. It is best enjoyed after 1-2 weeks of slow fermentation, but can be eaten fresh as 'geotjeori'.
💡 Chef's Tips
Always use Korean coarse sea salt; table salt is too fine and will make the kimchi overly salty and bitter. Wear disposable food-grade gloves when handling the chili paste to avoid staining your skin or causing irritation. Press the cabbage down firmly in the jar to keep it submerged in its own juices, which prevents mold growth. If you are vegan, replace the fish sauce and salted shrimp with soy sauce or a kelp-based dashi concentrate. Don't fill the jar to the very top; leave at least 2 inches of headspace as the kimchi will expand and release gases as it ferments.
🍽️ Serving Suggestions
Serve chilled as a side dish (banchan) with a hot bowl of steamed short-grain rice. Chop it up and use it as a tangy topping for street-style tacos or sliders. Pair with crispy Korean Fried Chicken to cut through the richness with its acidity. Enjoy with a glass of chilled Makgeolli (Korean rice wine) for the ultimate street food experience. Use over-ripened, sour kimchi to make a comforting Kimchi Jjigae (stew) or Kimchi Fried Rice.