Homemade Kimchi
Recipe GLPRd723504e302b71
A classic Korean fermented cabbage condiment with a spicy, umami-rich flavor profile. This traditional kimchi features Napa cabbage brined and then coated with a savory paste made from garlic, ginger, chili, fish sauce, and fresh green onions. The mixture ferments at room temperature to develop complex flavors and beneficial probiotics. Serve as a side dish, condiment, or ingredient in other recipes.
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Ingredients
1 large Napa cabbage (about 2–3 pounds)
4 liters water
100g coarse salt
1 small head garlic, peeled and finely minced
1 piece (2 inches) fresh ginger, peeled and minced
60ml fish sauce
80ml Korean red chili paste or 120ml Korean red chili powder
1 bunch green onions, cut into 1-inch (2.5cm) lengths, including dark green parts
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey
Directions
Slice the Napa cabbage lengthwise in half. Cut each half lengthwise into three sections. Remove and discard the tough core sections at the base of each piece.
In a very large container, dissolve the coarse salt in the water. Submerge the cabbage pieces fully in the salt water. Place a plate or weight on top to keep the cabbage submerged beneath the surface. Let the cabbage soak for 2 hours.
While the cabbage is brining, combine the minced garlic, minced ginger, fish sauce, chili paste or chili powder, grated daikon radish, sugar or honey, and green onion pieces in a large metal or glass bowl. Mix until well combined and uniform. Note: wearing rubber gloves during this step can help prevent chili stains on your hands.
After 2 hours, drain the cabbage thoroughly. Rinse each piece under cool running water to remove excess salt, working through all the layers. Gently squeeze each piece to remove as much water as possible without damaging the leaves.
Add the drained cabbage pieces to the large bowl with the chili mixture. Working with your hands (gloved if desired), thoroughly coat each leaf and section with the chili paste mixture, ensuring all surfaces are evenly covered with the seasoning blend.
Pack the coated kimchi tightly into one or more clean glass jars, pressing down gently to ensure it is firmly packed. Cover the jars tightly with lids. Allow the kimchi to ferment at room temperature (around 68–145°F / 20–22°C) for 1 to 2 days.
After 1 to 2 days, open a jar and inspect the kimchi. If you see small bubbles or hear a slight fizz when opening the lid, fermentation has begun and the kimchi is ready. If there is no visible fermentation, cover the jar again and let it ferment for another day.
Once fermentation is active and ongoing (indicated by bubbling), transfer the jars to the refrigerator to slow fermentation. The kimchi will continue to develop flavor gradually in cold storage. Serve chilled as a condiment or side dish. Optional: sprinkle with toasted sesame seeds before serving.
