Kimchi Recipe

Prepare cabbage

Remove any damaged outer leaves from the Napa cabbages. Quarter each head lengthwise through the core so you have 4 wedges per head. Rinse briefly under cold water to remove dirt. Working with one quarter at a time, sprinkle coarse sea salt between each leaf layer—use about 1 to 1.5 tablespoons of salt per quarter, rubbing slightly so salt contacts the leaves. Place salted cabbage quarters in a large nonreactive bowl or basin, layering as you go.

Add enough cold water to cover the cabbage completely. Place a plate or a weight on top to keep cabbage submerged. Let the cabbage brine for 2 to 3 hours at room temperature, turning the quarters once or twice so salt distributes. The outer leaves should be limp and the core slightly softened when done.

Rinse and drain

After brining, rinse each cabbage quarter thoroughly under cold running water to remove excess salt—open leaves and rinse between them. Taste a leaf; it should be seasoned but not overly salty. Drain the cabbage in a colander for 20–30 minutes, then gently squeeze out excess water from each quarter. Slice each quarter into 1.5–2 inch wide strips (bite-sized), or leave quarters whole if you prefer whole-leaf kimchi; adjust later steps accordingly.

Prepare vegetables

Peel the daikon and carrot and cut into matchsticks about 2–3 inches long and 1/8–1/4 inch thick. Trim root ends of green onions and cut into 1.5–2 inch pieces. Place all prepared vegetables into a large mixing bowl with the drained cabbage and set aside.

Make the paste

In a blender or food processor, combine garlic cloves, peeled ginger, small onion, fish sauce, salted shrimp (if using), and sugar. Pulse until a smooth slurry forms. Stop and scrape down the sides as needed. If the mixture is too thick to blend, add 1–2 tablespoons of water to help it move.

Mix with gochugaru

Transfer the blended slurry to a bowl. Add the Korean red pepper flakes (gochugaru) and mix thoroughly with a spoon until you have a thick, spreadable paste. The paste should be moist but not runny; adjust with a teaspoon of water or an extra teaspoon of gochugaru to reach the right consistency.

Taste for balance: it should be spicy, savory and slightly sweet. Adjust with up to 1 additional teaspoon sugar or a splash more fish sauce if needed.

Combine vegetables and paste

Put on disposable or food-safe gloves (the red pepper can stain and irritate skin). Add the kimchi paste to the bowl with the drained cabbage, daikon, carrot and green onions. Using your hands or a spatula, thoroughly rub the paste into the vegetables so every leaf and piece is evenly coated. Work for 3–5 minutes to ensure distribution and to help the vegetables begin releasing juices.

Pack into jar

Firmly pack the coated kimchi into a clean, large glass jar or airtight fermenting container, pressing down so the brine rises and the vegetables are submerged. Leave about 1–2 inches of headspace. Wipe the rim clean before sealing. If using a regular jar, you may place a small piece of plastic wrap or a cabbage leaf directly on the surface to keep solids submerged.

Ferment

Leave the jar at cool room temperature (18–22°C / 65–72°F) out of direct sunlight for 1–2 days for a quick ferment, or 3–7 days for more developed sourness. Check daily: open the jar to release gas and press down the kimchi so it's submerged. Taste after 24–48 hours; when it reaches your preferred tartness, transfer to the refrigerator to slow fermentation. Refrigerator storage deepens flavor over time.

Before serving, optionally drizzle sesame oil over the kimchi and sprinkle toasted sesame seeds. Serve chilled or at cool room temperature as a side or as an ingredient in mains (stews, fried rice, pancakes). Kimchi will keep refrigerated for several weeks; flavor will continue to develop and become more sour.