Traditional Korean Kimchi (Print version)

Fermented napa cabbage with Korean chili, garlic, and ginger delivers tangy, spicy crunch.

# What You Need:

→ Produce

01 - 1 large napa cabbage, approximately 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, approximately 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)

→ Salt and Water

05 - 1/3 cup coarse sea salt
06 - 6 cups cold water

→ Spice Paste

07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tablespoons fish sauce or soy sauce for vegan preparation
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes (gochugaru), adjusted to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water

# Directions:

01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces and toss to coat evenly. Place a plate and weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Remove from heat and let cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce or soy sauce, and sugar. Blend until smooth. Stir in gochugaru to achieve desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot if using, and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Pack the kimchi tightly into clean glass jars or fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal and leave at room temperature out of direct sunlight for 1 to 2 days, burping the jars daily to release accumulated gas.
09 - Taste after 48 hours. Once sour and tangy to your preference, transfer to refrigerator storage. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.

# Expert Advice:

01 -
  • It tastes nothing like store-bought once it hits day three or four of fermentation—that's when the real magic happens.
  • You control the heat level exactly, so it can be gentle or absolutely fire depending on your mood.
  • Making it once means you understand fermentation in a way no cookbook explanation ever could.
02 -
  • If your kimchi tastes too salty on day one, don't panic—that's the brine talking, and it mellows significantly once fermentation kicks in and the flavors integrate.
  • The rice flour paste isn't optional; it creates the right body for fermentation and helps the paste coat everything evenly without becoming watery.
  • Burp your jars daily during the first 48 hours or they might explode—I learned this the loud way when one popped open in my cabinet and painted the shelf red.
03 -
  • If you want milder kimchi, add grated apple or pear to the spice paste; it adds subtle sweetness and creates a gentler ferment without sacrificing complexity.
  • For a vegan version that tastes just as deep and umami-rich, substitute fish sauce with soy sauce or vegan fish sauce, and the fermentation process works identically.
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