Kimchi 泡菜 Recipe
Traditional Korean fermented cabbage with a distinctive tang and crisp texture.
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Ingredients
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Vegetables
Salt & Rinse
Seasoning & Paste
Equipment
Method
Vegetables
- 1
Prep the cabbage
Remove any wilted outer leaves from the 2 napa cabbages. Quarter each cabbage lengthwise through the core, then cut out the hard core wedge from each quarter. Cut each quarter crosswise into 1.5–2 inch (4–5 cm) pieces so the final kimchi will be bite-size.
- 2
Prep the radish, carrot, and scallions
Peel the Korean radish and carrot. Cut the radish into matchsticks about 2–3 inches (5–7 cm) long and 1/8–1/4 inch (3–6 mm) thick. Julienne the carrot to similar size. Trim the root ends of the scallions and cut into 2–3 inch (5–7 cm) lengths. Set all vegetables aside in the large bowl.
Salt & Rinse
- 3
Salt the cabbage
Sprinkle the coarse sea salt (0.75 cups) evenly between the layers of each cabbage piece: coat the inner leaves by working salt into the layers as you go. Place salted cabbage in a large bowl, then let sit for 1 to 2 hours at room temperature, turning and pressing the cabbage every 30 minutes so the salt distributes and the leaves soften and release liquid.
- 4
Rinse and drain
After the cabbage has softened, thoroughly rinse the cabbage under cold running water 2–3 times to remove excess surface salt. Submerge and swish in cold water (use part of the 8 cups water) if needed. Taste a leaf — it should be seasoned but not overly salty. Drain in a colander and gently squeeze out excess water from each piece. Return drained cabbage to the large bowl.
Seasoning & Paste
- 5
Make the rice porridge (adhesive base)
Combine 2 tbs sweet rice flour with 1 cup water and 1 tbs sugar in a small saucepan. Whisk and cook over medium-low heat, stirring constantly, until it thickens into a loose porridge (2–4 minutes). Remove from heat and let cool to warm (not hot). This helps the chili paste stick to the vegetables and feeds fermentation.
- 6
Prepare the paste
Peel and mince 10 garlic cloves and grate 1 tbs fresh ginger. In a bowl, combine the cooled rice porridge with 0.5 cup gochugaru, 3 tbs fish sauce, 2 tbs saeujeot (if using), minced garlic, grated ginger, and 1 tbs sugar. Stir until it becomes a uniform, spreadable paste. Adjust gochugaru quantity slightly to taste if you prefer milder or hotter kimchi.
- 7
Combine vegetables and paste
Put on food-safe gloves. Add the drained cabbage, radish matchsticks, julienned carrot, and scallion pieces to the bowl with the chili-garlic paste. Using your hands (or a spoon if not using gloves), work the paste into the vegetables, massaging thoroughly so every piece is evenly coated. Taste a small piece and adjust seasoning with a little more fish sauce or gochugaru if needed.
Equipment
- 8
Packing & Fermentation
- 9
Pack the kimchi
Pack the kimchi mixture tightly into prepared jars, pressing down to remove air pockets and to submerge vegetables in their liquid. Leave about 1–2 inches (2.5–5 cm) headspace at the top. Wipe rim clean and seal with lids. If the mixture is very dry, press more until liquid rises to cover vegetables; the rice porridge and salted cabbage will produce liquid as it sits.
- 10
Initial fermentation (room temperature)
Leave the sealed jar at cool room temperature (around 18–22°C / 64–72°F) for 24–48 hours to start fermentation. Place the jar on a tray to catch any overflow. Open the jar once per day to release gas, press the vegetables down to keep them submerged, and taste to monitor tartness. Fermentation speed depends on temperature: in warm conditions it can be faster.
- 11
Refrigeration and maturation
After 1–2 days at room temperature, move the kimchi to the refrigerator to slow fermentation. It will develop deeper flavor over 1–2 weeks; many people prefer it after about 1 week, though it's safe to eat earlier. Keep refrigerated; kimchi will continue to ferment slowly and become tangier over time.
- 12
Serving and storage
Serve chilled or at room temperature as a side (banchan) with rice. Store in the refrigerator for several weeks to months; flavor intensifies. Always use clean utensils to prevent contamination. If you used airtight jars, burp (open) occasionally when very active to release CO2.
