Kimchi Recipe

Name: Happy Sushi SFs Kimchi Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: Korean
Ingredients: 1 unit Napa cabbage (large); 1 cup Coarse sea salt (for salting cabbage); 1 cup Korean radish (mu), peeled and julienned; 0.5 cup Carrot, julienned (optional); 6 stalks Green onions, trimmed and cut into 1-2 inch pieces; 0.5 cup Korean coarse red pepper flakes (gochugaru); 0.5 cup Fish sauce (or salted shrimp/saeujeot for more traditional flavor); 8 cloves Garlic cloves, minced; 2 tbsp Ginger, peeled and minced; 1 tbsp Sugar; 0.25 cup Water (to make a smooth paste / or use lightly boiled rice porridge); 1 tbsp Sweet rice flour (optional, to thicken paste)

Inspired by Happy Sushi SF

Time4h

Serves8

Make Kimchi Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables & Salt

1 unit Napa cabbage (large)

1 cup Coarse sea salt (for salting cabbage)

1 cup Korean radish (mu), peeled and julienned

1/2 cup Carrot, julienned (optional)

6 stalks Green onions, trimmed and cut into 1-2 inch pieces

Paste (seasoning sauce)

1/2 cup Korean coarse red pepper flakes (gochugaru)

1/2 cup Fish sauce (or salted shrimp/saeujeot for more traditional flavor)

8 cloves Garlic cloves, minced

2 tbsp Ginger, peeled and minced

1 tbsp sugar

1/4 cup Water (to make a smooth paste / or use lightly boiled rice porridge)

1 tbsp Sweet rice flour (optional, to thicken paste)

Method

Vegetables & Salt

Prep and quarter cabbage

Trim any ragged ends from the napa cabbage. Cut the cabbage lengthwise into quarters (or halves if small). Rinse briefly under cold water and drain.

Salt the cabbage

In a large nonreactive bowl, layer cabbage pieces and sprinkle coarse sea salt between the leaves and over the cut surfaces (use about 1 cup total). Make sure salt gets between all leaves. Add enough cold water to just cover the cabbage.

Soak and turn

Let the cabbage sit 2 to 3 hours at room temperature (1.5 to 2 hours for thinner leaves), turning and pressing the pieces every 30 minutes so the salt and water penetrate evenly. The cabbage should become wilted and flexible.

Rinse and drain

Rinse each cabbage piece thoroughly under cold running water to remove excess salt (you may rinse 3 times). Taste a leaf — it should be seasoned but not overly salty. Drain cabbage in a colander for 20–30 minutes, or press out excess water with your hands.

Cut and combine

If quarters were used, cut each salted cabbage crosswise into 1-2 inch wide bite-sized pieces. Place the cabbage in a large mixing bowl and add the julienned radish, carrot (if using), and green onions. Toss gently to combine.

Paste (seasoning sauce)

Make rice porridge (optional)

If using sweet rice flour to make a porridge: whisk 1 tbsp sweet rice flour with 1/4 cup water in a small saucepan. Cook over low heat, stirring constantly, until it thickens into a translucent paste (about 2–3 minutes). Cool to room temperature before using.

Mix paste

In a bowl, combine the gochugaru, fish sauce (or saeujeot), minced garlic, minced ginger, sugar, and the cooled rice porridge or 1/4 cup water. Stir until a smooth, spreadable paste forms. Adjust consistency with a little more water if too thick.

Combine paste with vegetables

Wearing food-safe gloves (recommended to protect your hands from chili and to keep things sanitary), add the seasoning paste to the bowl with the drained cabbage and vegetables. Using your hands or a spatula, thoroughly rub the paste between all layers and leaves until evenly coated. Ensure every piece has visible red seasoning.

Pack into jars

Pack the seasoned kimchi tightly into clean, airtight fermentation jars or a crock, pressing down to remove air pockets and leave about 1–2 inches headspace. Wipe any spilled paste from the jar rims and seal.

Ferment

Leave the jars at cool room temperature (about 65–72°F / 18–22°C) for 1–2 days to start fermenting. Check daily: open briefly to release gas and press down to keep vegetables submerged in brine. Taste after 24–48 hours; when it reaches your preferred tanginess, move to the refrigerator to slow fermentation.

Store

Refrigerate for at least another 1–2 days before eating to let flavors mellow. Kimchi will continue to ferment slowly in the fridge and develop deeper sourness over weeks. Use within 2–3 months for best flavor (longer if you like strong fermentation).