SIDE OF KIMCHI Recipe

Quarter and salt the cabbage

Trim the base of the napa cabbage and quarter it lengthwise. Rinse briefly under cold water. Working with one quarter at a time, sprinkle coarse sea salt between the leaves (about 1 tablespoon per quarter leaf-heavy portion), concentrating on the thicker white ribs. Place salted cabbage in a large bowl and add enough water to cover. Press down to submerge and let sit 1 to 2 hours, turning the cabbage every 20–30 minutes so salt distributes evenly.

Rinse and drain

After salting, the cabbage should be softened and reduced in volume. Rinse each quarter thoroughly under cold running water several times to remove excess salt (taste a small piece — it should be lightly salty, not overly salty). Drain well and let sit in a colander to remove excess water for 10–15 minutes.

Prepare radish

Peel the Korean radish (or daikon) and cut into matchsticks or 1/4" cubes, about 3–4 cm long. Toss the radish pieces lightly with a pinch of the coarse salt (about 1/2 teaspoon) and let sit while you make the spice paste; this helps draw out excess water and keeps the radish crisp.

Make the paste

In a bowl, combine gochugaru, minced garlic, minced ginger, fish sauce, sugar, and grated onion (if using). Stir to form a thick paste. Add 1–2 teaspoons of water only if the paste is too dry to spread. Taste a small bit of the paste (careful — it's fishy and spicy) and adjust salt or sugar lightly; remember fish sauce and salted cabbage provide saltiness.

Add vegetables

Add the drained radish matchsticks and sliced green onions to the spice paste. Mix thoroughly so the radish and scallions are evenly coated. If you prefer extra texture, reserve a small handful of scallions to add fresh at the end.

Coat cabbage with paste

Wearing gloves (recommended), separate the cabbage leaves and spread a thin layer of the spice paste onto each leaf and between layers; ensure the thicker white ribs get good coverage. Press some of the radish/scallion mixture into the spaces between leaves so every piece gets some filling. Pack the prepared cabbage tightly into a clean glass jar or airtight container, pressing down to remove air pockets. Leave about 2–3 cm headspace.

Initial rest and ferment

Close the jar loosely (or place lid on but not tightened) and leave at cool room temperature (18–22°C / 65–72°F) for 1–2 days to start fermentation. Check once a day: press down to release gases and ensure vegetables remain submerged in their brine. Taste after 24 hours; when it reaches a pleasant tang you like, move to the refrigerator. For a milder, fresher side kimchi, refrigerate after 24–48 hours. For deeper sourness, allow 3–5 days at room temperature before chilling.

Store and serve

Once refrigerated, kimchi will continue to ferment slowly and develop more complex flavors. Serve cold or at room temperature as a side: slice into bite-sized pieces and plate alongside rice or a main dish. Keep refrigerated and use within 4–6 weeks for best texture and flavor; longer storage yields a stronger sour taste.