📝 About This Recipe
Experience the soul of Korean cuisine with this authentic, deeply flavorful Nappa Cabbage Kimchi. This recipe balances the spicy kick of gochugaru with the savory depth of fermented shrimp and the subtle sweetness of Asian pear, creating a complex profile that evolves beautifully over time. Beyond its probiotic benefits, this kimchi offers a satisfying crunch and a vibrant umami punch that transforms any meal into a feast.
🥗 Ingredients
The Cabbage & Brine
- 2 large heads Nappa Cabbage (about 5-6 pounds total, heavy for their size)
- 1/2 cups Coarse Sea Salt (Korean 'cheon-il-yeom' is preferred for best texture)
- 4 cups Water (filtered)
The Porridge Base
- 2 tablespoons Sweet Rice Flour (also known as glutinous rice flour)
- 1.5 cups Water
- 1 tablespoon Turbinado Sugar (or brown sugar)
The Spice Paste
- 1.5 cups Gochugaru (Korean red chili flakes; adjust for heat preference)
- 1/2 cup Garlic (cloves, finely minced)
- 1 teaspoon Ginger (fresh, peeled and grated)
- 1/2 cup Onion (grated or pureed)
- 1/2 cup Fish Sauce (high quality Korean or Thai)
- 1/4 cup Salted Shrimp (Saeu-jeot, finely minced)
Vegetables & Aromatics
- 1 pound Korean Radish (Mu, cut into thin matchsticks)
- 1 medium Carrot (cut into matchsticks)
- 7-8 stalks Green Onions (cut into 2-inch pieces)
- 1/2 cup Asian Pear (grated or pureed for natural sweetness)
👨🍳 Instructions
-
1
Prepare the cabbage by cutting a 3-inch slit into the base of each head and gently pulling it apart by hand to preserve the leaf structure. Repeat to make quarters.
-
2
Dunk the quarters in a large bowl of water to dampen, then sprinkle the coarse salt generously between every leaf, focusing more salt on the thicker white stems.
-
3
Let the cabbage rest for 4 to 6 hours. Turn the quarters every 30 minutes to ensure even brining. The cabbage is ready when the white stems are flexible and bend without snapping.
-
4
While the cabbage brines, make the porridge. Mix water and sweet rice flour in a small pot. Whisk over medium heat until it bubbles and turns translucent (about 5 minutes). Add sugar, cook for 1 more minute, and let cool completely.
-
5
In a large mixing bowl, combine the cooled rice porridge, gochugaru, garlic, ginger, onion, fish sauce, minced salted shrimp, and pureed Asian pear. Mix into a thick, vibrant red paste.
-
6
Add the radish matchsticks, carrots, and green onions to the spice paste. Toss well so the vegetables are evenly coated and start to soften.
-
7
Rinse the brined cabbage thoroughly three times in cold water to remove excess salt and any grit. Drain in a colander for at least 30 minutes to prevent a watery kimchi.
-
8
Taking one cabbage quarter at a time, spread a generous amount of the spice paste over every leaf, ensuring the paste reaches the very bottom of the stems.
-
9
Fold the leaf tips toward the base to create a neat bundle and pack it tightly into a sterilized glass jar. Press down firmly to eliminate air pockets.
-
10
Leave at least 2 inches of headspace at the top of the jar, as the kimchi will expand and release juices as it ferments.
-
11
Let the jar sit at room temperature for 1 to 2 days out of direct sunlight. Look for small bubbles forming—this is the sign of active fermentation.
-
12
Taste a small piece; if it has a pleasant tang, move it to the refrigerator. It will be perfectly fermented and ready to enjoy in about 1-2 weeks.
💡 Chef's Tips
Always use Korean coarse sea salt; table salt is too fine and can make the cabbage bitter or mushy. If you are vegan, substitute the fish sauce and salted shrimp with soy sauce and a splash of kelp broth. Use gloves when applying the paste to prevent the chili from irritating your skin and staining your hands. Ensure the cabbage is well-drained after rinsing; excess water diluted the flavor and prevents the paste from sticking. Press the cabbage down every time you take some out of the jar to keep the remaining leaves submerged in brine.
🍽️ Serving Suggestions
Serve as a classic side dish (Banchan) with a hot bowl of steamed short-grain white rice. Pair with Bossam (boiled pork belly) and perilla leaves for a traditional wrap experience. Use aged, 'sour' kimchi to make a comforting Kimchi-jjigae (stew) or Kimchi-jeon (pancakes). Top a bowl of bibimbap for added crunch, acidity, and heat. Enjoy alongside grilled meats like Bulgogi or Galbi to cut through the richness of the fat.