Homemade Kimchi

Homemade Kimchi

Fermented napa cabbage turns tangy and deeply savory with garlic, chile, and time.

Make ahead Makes 64 oz Calories 35/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Shellfish

This classic Korean side dish relies on a brined cabbage base coated in a spicy, funky paste of gochugaru, garlic, ginger, and fish sauce, then left to ferment until tangy. Patience during salting and fermentation builds the crisp texture and complex sour heat that define good kimchi. Serve it alongside rice and grilled meats, or use it as a building block for stews and fried rice.

Ingredients

  • 1 large napa cabbage (about 3 pounds), cut into 2-inch pieces
  • 1/4 cup coarse sea salt
  • 4 cups water
  • 1 medium daikon radish, julienned
  • 4 green onions, cut into 1-inch pieces
  • 1 tablespoon glutinous rice flour
  • 1/2 cup water, for rice flour slurry
  • 1/2 cup gochugaru (Korean red pepper flakes)
  • 1/4 cup fish sauce
  • 2 tablespoons salted shrimp (saeujeot), minced
  • 8 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sugar

Method

  1. Place the cabbage pieces in a large bowl and dissolve the salt in the 4 cups of water; pour over the cabbage, tossing to coat each leaf.

  2. Let the cabbage sit in the brine at room temperature, tossing every 30 minutes, until the stems become flexible and slightly translucent.

  3. Drain the cabbage in a colander and rinse thoroughly under cold water three times to remove excess salt; let drain for 15 minutes.

  4. In a small saucepan, whisk the glutinous rice flour into 1/2 cup water and bring to a simmer, stirring constantly, until it thickens into a smooth paste.

  5. Remove the slurry from heat and let it cool to room temperature.

  6. In a large bowl, combine the cooled rice flour paste with gochugaru, fish sauce, salted shrimp, garlic, ginger, and sugar to form a thick red paste.

  7. Add the daikon and green onions to the paste and mix well to coat evenly.

  8. Add the drained cabbage to the bowl and, wearing gloves, massage the spicy paste into every leaf until thoroughly coated.

  9. Pack the kimchi tightly into clean quart jars, pressing down to remove air pockets and leaving 1 inch of headspace; seal loosely with lids.

  10. Let the jars ferment at room temperature, away from direct sunlight, for 1 to 2 days, pressing down any cabbage that floats above the liquid.

  11. Taste the kimchi; once it reaches the desired level of tanginess, transfer the jars to the refrigerator to slow fermentation.

  12. Chill for at least 24 hours before serving to let the flavors deepen; kimchi continues to improve over the following weeks.

Rate this recipe

★ 3.9 (1)

Homemade Kimchi

This classic Korean side dish relies on a brined cabbage base coated in a spicy, funky paste of gochugaru, garlic, ginger, and fish sauce, then left to ferment until tangy. Patience during salting and fermentation builds the crisp texture and complex sour heat that define good kimchi. Serve it alongside rice and grilled meats, or use it as a building block for stews and fried rice.

Make ahead 64 oz 35 cal

Ingredients

  • 1 large napa cabbage (about 3 pounds), cut into 2-inch pieces
  • 1/4 cup coarse sea salt
  • 4 cups water
  • 1 medium daikon radish, julienned
  • 4 green onions, cut into 1-inch pieces
  • 1 tablespoon glutinous rice flour
  • 1/2 cup water, for rice flour slurry
  • 1/2 cup gochugaru (Korean red pepper flakes)
  • 1/4 cup fish sauce
  • 2 tablespoons salted shrimp (saeujeot), minced
  • 8 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sugar

Method

  1. 1

    Place the cabbage pieces in a large bowl and dissolve the salt in the 4 cups of water; pour over the cabbage, tossing to coat each leaf.

  2. 2

    Let the cabbage sit in the brine at room temperature, tossing every 30 minutes, until the stems become flexible and slightly translucent.

  3. 3

    Drain the cabbage in a colander and rinse thoroughly under cold water three times to remove excess salt; let drain for 15 minutes.

  4. 4

    In a small saucepan, whisk the glutinous rice flour into 1/2 cup water and bring to a simmer, stirring constantly, until it thickens into a smooth paste.

  5. 5

    Remove the slurry from heat and let it cool to room temperature.

  6. 6

    In a large bowl, combine the cooled rice flour paste with gochugaru, fish sauce, salted shrimp, garlic, ginger, and sugar to form a thick red paste.

  7. 7

    Add the daikon and green onions to the paste and mix well to coat evenly.

  8. 8

    Add the drained cabbage to the bowl and, wearing gloves, massage the spicy paste into every leaf until thoroughly coated.

  9. 9

    Pack the kimchi tightly into clean quart jars, pressing down to remove air pockets and leaving 1 inch of headspace; seal loosely with lids.

  10. 10

    Let the jars ferment at room temperature, away from direct sunlight, for 1 to 2 days, pressing down any cabbage that floats above the liquid.

  11. 11

    Taste the kimchi; once it reaches the desired level of tanginess, transfer the jars to the refrigerator to slow fermentation.

  12. 12

    Chill for at least 24 hours before serving to let the flavors deepen; kimchi continues to improve over the following weeks.