📝 About This Recipe
This quintessential Korean staple is a masterclass in the balance of spicy, sour, salty, and umami flavors. Fermented through a centuries-old process, our napa cabbage kimchi develops a complex effervescence and probiotic richness that elevates any meal it touches. Whether enjoyed fresh and crunchy or aged to a deep tang, this vibrant relish is the soul of the Korean table.
🥗 Ingredients
The Cabbage Base
- 2 large heads Napa Cabbage (about 5-6 lbs total, sliced into 2-inch squares)
- 1/2 cup Coarse Sea Salt (Korean brining salt is preferred)
- 2 cups Filtered Water (to help dissolve salt)
The Porridge (Binder)
- 2 tablespoons Sweet Rice Flour (also known as glutinous rice flour)
- 1.5 cups Water
- 1 tablespoon Sugar (feeds the beneficial bacteria)
The Kimchi Paste
- 1 cup Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/4 cup Fish Sauce (anchovy or sand lance sauce)
- 2 tablespoons Salted Shrimp (Saeujeot, finely minced)
- 1/3 cup Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1/2 cup White Onion (pureed or finely grated)
Fresh Aromatics
- 2 cups Korean Radish (Mu, cut into matchsticks)
- 8 stalks Green Onions (cut into 2-inch lengths)
- 1 medium Carrot (julienned for color)
👨🍳 Instructions
-
1
Place the chopped napa cabbage in a very large bowl. Sprinkle the coarse sea salt over the leaves and toss well with your hands to ensure even coating.
-
2
Pour 2 cups of water over the salted cabbage to create a brine. Let it sit for 1.5 to 2 hours, tossing every 30 minutes. The cabbage is ready when the thick white parts are flexible and bend without snapping.
-
3
While the cabbage brines, prepare the porridge. Combine water and sweet rice flour in a small pot. Whisk over medium heat until it bubbles and turns translucent (about 5 minutes). Stir in the sugar, cook for 1 more minute, and remove from heat to cool completely.
-
4
Once the porridge is cool, pour it into a medium mixing bowl. Add the gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and pureed onion. Mix thoroughly until a thick, vibrant red paste forms.
-
5
Add the radish matchsticks, green onions, and carrots to the red paste. Stir well so the vegetables are evenly coated in the seasoning.
-
6
Rinse the brined cabbage thoroughly under cold running water at least 3 times to remove excess salt. Drain in a colander and squeeze out as much excess water as possible.
-
7
Using gloves to protect your hands from the chili, add the drained cabbage to the large bowl with the kimchi paste and aromatic vegetables.
-
8
Massage the paste into every leaf of the cabbage until every piece is thoroughly and beautifully coated in the red seasoning.
-
9
Pack the kimchi tightly into clean glass jars. Press down firmly with your fist or a spoon to remove air pockets and ensure the brine rises to cover the vegetables.
-
10
Leave about 1-2 inches of headspace at the top of the jar, as the kimchi will expand and release juices as it ferments.
-
11
Wipe the rims of the jars and seal loosely. Let the jars sit at room temperature, out of direct sunlight, for 24 to 48 hours to kickstart fermentation.
-
12
Taste the kimchi after 24 hours. When it tastes slightly tangy and 'fizzy,' move the jars to the refrigerator. It will continue to ferment slowly and develop deep flavor over the next 1-2 weeks.
💡 Chef's Tips
Always use non-iodized salt (like sea salt) as iodine can inhibit the fermentation process. Wear disposable food-grade gloves when mixing the paste to avoid 'chili burn' on your skin. If you are vegan, replace the fish sauce and salted shrimp with equal parts soy sauce and a teaspoon of kelp powder. Ensure the cabbage is submerged in its own juices; if it dries out, it may develop mold. 'Burp' your jars once a day during room temperature fermentation by quickly opening and closing the lid to release built-up CO2.
🍽️ Serving Suggestions
Serve as a side dish (Banchan) alongside steamed short-grain white rice and grilled Bulgogi. Top a warm bowl of Bibimbap for an essential crunch and acidic punch. Use well-aged, sour kimchi to make a comforting Kimchi Jjigae (stew) with pork belly and tofu. Finely chop and fold into a savory Kimchi Pancake (Kimchijeon) for a perfect rainy-day snack. Pair with a cold glass of Makgeolli (Korean rice wine) to balance the spicy heat.