Side Of Kimchi Recipe

1. Prepare the cabbage

Cut the Napa cabbage into quarters lengthwise, remove the core if desired, then chop into 1–2 inch pieces. In a large bowl, dissolve 3 tbs coarse salt in 8 cups water. Add the cabbage to the brine, pressing down so the leaves are submerged. Let sit 1 to 2 hours, tossing the cabbage every 30 minutes so salting is even. The cabbage should become wilted and pliable.

2. Rinse and drain

After salting, drain the cabbage in a colander and rinse thoroughly under cold running water 2–3 times to remove excess salt. Taste one piece; it should be mildly seasoned but not overly salty. Squeeze out excess water gently and set cabbage aside to drain for 15–20 minutes.

3. Make rice porridge (optional, helps adhesion and fermentation)

Combine 2 tsp short-grain rice (or rice flour) with 1 cup water in a small saucepan. Bring to a simmer and cook, stirring, until it thickens to a thin porridge (2–4 minutes). Let cool to room temperature before using. If you skip this, proceed with a water-based paste made from a little reserved brine and gochugaru.

4. Prepare seasoning paste

In a bowl, combine the cooled rice porridge (or 1–2 tbs water if skipping porridge) with 3 tbs gochugaru, 6 minced garlic cloves, 1 tbs grated ginger, 3 tbs fish sauce, and 1 tsp sugar. Stir to form a thick, even paste. Adjust gochugaru to taste for heat and color.

5. Add vegetables and mix

Add the julienned carrot, julienned radish, and 4 sliced scallions to the seasoning paste. Use clean hands (wear gloves if preferred) to mix the drained cabbage with the paste until every piece is evenly coated. Press the mixture into a clean jar or airtight container, packing to remove air pockets and leaving about 1–2 inches of headspace for fermentation gases.

6. Ferment

Close the jar loosely or place a lid and open once per day to release gas. Leave at room temperature (65–72°F / 18–22°C) for 1–2 days for a mild tang, or 3–7 days for stronger, tangier flavor. Taste each day and transfer to the refrigerator when the desired sourness is reached. Refrigeration slows fermentation; kimchi will continue to develop flavor slowly.

7. Serve as side

Serve chilled or at cool room temperature in a small bowl as a side dish. For a single serving side portion, scoop 1/4 to 1/2 cup per person alongside rice, soups, or mains.