Spicy, tangy fermented napa cabbage with garlic, ginger, and Korean chili flakes. This traditional Korean side dish develops complex flavors through natural fermentation.
# Components:
→ Produce
01 - 1 large napa cabbage (about 2.5 lbs), quartered and cut into 2-inch pieces
02 - 1 medium daikon radish (about 7 oz), julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)
→ Salt & 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 tbsp fish sauce (or soy sauce for vegan option)
11 - 1 tbsp sugar
12 - 3-5 tbsp Korean red chili flakes (gochugaru), adjusted to taste
13 - 2 tbsp rice flour
14 - 2/3 cup water
# Directions:
01 - Dissolve coarse sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces, tossing thoroughly to coat. Place a plate and weight on top to keep vegetables submerged. Let stand for 2 hours, tossing every 30 minutes to ensure even salting.
02 - Rinse the salted cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well in a colander, allowing excess water to drip off completely.
03 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat, stirring constantly until thickened (about 1-2 minutes). Remove from heat and allow to cool completely.
04 - Combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar in a blender. Blend until smooth. Transfer to a bowl and stir in gochugaru, adjusting amount to achieve desired spice level.
05 - In a large mixing bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, wearing kitchen gloves to protect hands from chili, massage thoroughly until all vegetables are evenly coated.
06 - Pack the kimchi mixture tightly into clean glass jars or a fermentation crock, pressing down firmly to eliminate air pockets. Leave at least 1 inch headspace at the top to allow for expansion during fermentation.
07 - Seal containers and leave at room temperature away from direct sunlight for 1-2 days. Open jars once daily to release built-up gas (burping). Taste after 48 hours.
08 - Once kimchi reaches desired sourness and tanginess, transfer to refrigerator. Kimchi will continue fermenting slowly, developing deeper flavors over several weeks. Properly stored, it remains flavorful for months.
