韓國泡菜 Spicy Kimchi Recipe

Halve and rinse

Trim off any ragged ends of the Napa cabbages and halve each cabbage lengthwise. Rinse each half under cold running water to remove visible dirt.

Quarter and salt

Quarter each halved cabbage lengthwise so you have 4 long wedges per head. Dissolve 1 cup coarse salt in 6 cups of cold water in a large bowl. Lay the cabbage wedges in a large basin or container and pour the salted water over them, ensuring leaves are submerged. If necessary, sprinkle additional coarse salt between layers of leaves (about 1–2 tablespoons per head) focusing on the thicker white parts. Let sit 2 to 3 hours, flipping/turning the cabbages every 30–45 minutes so salt distributes evenly.

Rinse and drain

After 2–3 hours the leaves should be pliable and slightly translucent. Rinse each wedge thoroughly under cold running water 3–4 times to remove excess salt. Gently squeeze out excess water from each wedge. Taste a small piece — it should be seasoned but not overly salty. Set drained cabbage aside in a colander for 15–20 minutes while you make the paste.

In a small saucepan, whisk 2 tablespoons rice flour into 3 tablespoons water until smooth. Heat over medium-low, stirring constantly until it thickens into a gluey paste (1–2 minutes). Remove from heat and let cool to lukewarm before adding to the seasoning paste.

Peel and roughly chop the garlic and ginger. In a small food processor or using a mortar and pestle, blend garlic and ginger to a rough paste. Add 1 cup gochugaru (Korean red pepper flakes), 6 tablespoons fish sauce, 2 tablespoons salted shrimp (or extra fish sauce), and 1 teaspoon sugar. Add the cooled rice paste and pulse or mix until it forms a thick, cohesive red paste. Adjust texture with a teaspoon of water if too dry. Taste a tiny amount (it will be salty and spicy) and adjust fish sauce or sugar a little if desired.

Julienne the daikon and carrot into thin matchsticks (about 1 cup each). Trim roots and dark green tops from the scallions and cut into 2–3 inch lengths. Toss these vegetables together in a bowl.

Using gloved hands (recommended to protect from chili and to keep everything hygienic), add the vegetable mix to the seasoning paste and thoroughly coat the vegetables. Gently loosen each cabbage leaf and spread a couple of tablespoons of the paste mixture between each leaf, making sure the thick white ribs get a generous amount. Work quickly so the paste is evenly distributed through all layers. Reserve any leftover paste to pack on top of the jar.

Firmly pack the prepared cabbages into a clean, airtight 1–2 quart (or larger) jar or container. Press down to remove air pockets and ensure brine covers the vegetables — if cabbage did not release enough liquid, add a little salted water (1/2 tsp sea salt dissolved in 1/2 cup water) to cover. Leave about 1–2 inches headspace at the top. Wipe rim clean, seal the jar, and leave at cool room temperature (about 18–22°C / 65–72°F) for 1–2 days for initial fermentation. You may open once a day to release gases and press the kimchi down under the brine.

After 1–2 days at room temperature, transfer the jar to the refrigerator to slow fermentation. Kimchi can be eaten fresh (mildly fermented) after 2–3 days in the fridge, but flavor improves after 1–2 weeks. It will keep refrigerated for several months, developing stronger sourness over time.

Serve kimchi as a side dish with rice, in stews (kimchi jjigae), pancakes (kimchi jeon), fried rice, or as a condiment. Use clean utensils to avoid contaminating the jar. If mold or off-smells develop, discard the batch. Adjust spice level by reducing or increasing gochugaru to taste.