Kimchi Recipe

Prepare cabbage

Trim the base of each Napa cabbage and cut each head lengthwise into quarters. Rinse under cold water and separate the leaves slightly so salt can penetrate.

Make a salt brine: in a large basin or bowl, dissolve 1 cup coarse sea salt in 4 liters (roughly 4 quarts) of cold water. Submerge cabbage quarters in the brine, using a plate or weight to keep them submerged. Let soak 2 to 4 hours, turning once halfway through so salt distributes evenly.

Meanwhile, julienne the daikon radish and carrot into matchsticks (about 1 cup each). Trim and cut green onions into 2–3 inch lengths. Set aside.

After 2–4 hours, remove cabbage from brine and rinse each leaf under cold running water 3–4 times to remove excess salt. Taste the thickest part of a leaf; it should be lightly seasoned but not too salty. Drain thoroughly and let sit in a colander for 20–30 minutes to remove excess water.

Make rice paste

In a small pot, whisk 2 tablespoons rice flour into 1 cup water until smooth. Cook over medium heat, stirring constantly, until it thickens to a thin porridge consistency (1–3 minutes). Remove from heat and let cool to lukewarm.

In a large mixing bowl, combine cooled rice paste, 1 cup gochugaru, 1 cup fish sauce, 8 minced garlic cloves, 2 tablespoons minced ginger, 1 tablespoon sugar, and 2 teaspoons salted shrimp (if using). Stir to form a thick, spreadable paste. Adjust gochugaru amount to taste for heat and color.

Add the prepared daikon, carrot, and green onions to the paste. Wearing gloves, mix thoroughly until all vegetables are evenly coated with the seasoning paste.

Put on food-safe gloves to avoid staining and protect your hands. Take each cabbage quarter and spread the seasoning mixture between each leaf, making sure to coat from base to tip. Press any remaining paste into the center.

Pack the seasoned cabbage quarters tightly into a clean 1–2 liter fermentation jar or nonreactive container, pressing down to remove air pockets. Leave about 1–2 inches of headspace. Pour any leftover paste on top and press to submerge the vegetables beneath their own juices. If necessary, add a little water to ensure vegetables stay submerged.

Loosely cover the jar with a lid (or use a fermenting weight and airlock) to allow gases to escape. Place the jar on a plate to catch any overflow and leave at room temperature (18–22°C / 64–72°F) out of direct sunlight for 1–2 days to start fermentation. Check daily and press cabbage down if it rises above the brine.

After 1–2 days, taste the kimchi. When it has reached your desired sourness (often 3–7 days total at room temperature for active fermentation), tighten the lid and transfer to the refrigerator to slow fermentation. Flavor will continue to develop over weeks.

Before serving, optionally drizzle 1 teaspoon toasted sesame oil and sprinkle 1 teaspoon sesame seeds, then chop or tear into bite-sized pieces.