Spicy Kimchi Recipe

Quarter and rinse

Trim off any ragged ends from the napa cabbage, cut each head lengthwise into quarters, and rinse under cold water to remove dirt. Keep core intact if you prefer quarters, or remove cores and cut into 2–3 inch pieces for bite-sized kimchi.

Make brine

In a large nonreactive bowl or container, dissolve 1 cup kosher salt into 8 cups cold water to make the brining solution.

Soak cabbage

Submerge cabbage pieces in the brine, pressing them down with a plate so they stay underwater. Let them soak 2 to 3 hours, turning once halfway through so salting is even. The leaves should become pliable and slightly translucent.

Rinse and drain

Remove cabbage from brine and rinse thoroughly under cold running water 3 times to remove excess salt. Taste a leaf—should be seasoned but not overly salty. Drain well in a colander for 20–30 minutes, squeezing gently to remove excess water.

Julienne carrots and daikon

Peel the carrots and daikon. Julienne both into matchstick-sized strips about 2–3 inches long. Place into a large mixing bowl.

Slice green onions

Trim root ends and any tough dark green parts of the green onions. Slice on a bias into 1–1.5 inch pieces and add to the bowl with carrots and daikon.

Make spice paste

In a medium bowl, combine minced garlic (8 cloves), minced ginger (3 tbs), 1 cup gochugaru, 1 cup fish sauce, 2 tbs light soy sauce, 2 tsp sugar and 1 tbs water. Stir vigorously until a thick, spreadable paste forms. Adjust water by small amounts if needed to reach a paste consistency suitable for rubbing on leaves.

Mix vegetables and paste

Add the drained cabbage to the mixing bowl with the julienned carrots, daikon, and sliced green onions. Wearing gloves (recommended to protect hands from chile), add the spice paste to the vegetables. Using your hands or a sturdy spoon, massage and mix the paste thoroughly so every leaf and piece is evenly coated. Take care to get paste between folded leaves and in cores.

Pack into jar

Pack the coated cabbage mixture tightly into a clean 1–2 quart fermenting jar or nonreactive container. Press down firmly to eliminate air pockets and to allow brine to rise. Leave roughly 1–2 inches headspace at the top.

Create brine cover

If the mixture does not release enough liquid to cover vegetables, add a little salted water (1 tsp salt dissolved in 1/2 cup water) until vegetables are fully submerged. Place a weight (clean jar, fermentation weight, or a small zip-top bag filled with brine) on top to keep vegetables underwater.

Initial ferment

Cover the jar with a loose lid, cloth, or airlock lid to allow gases to escape. Leave the jar at room temperature (65–72°F / 18–22°C) out of direct sunlight for 1–2 days to start fermentation. Check daily, pressing down to keep vegetables submerged and skimming any foam on top.

Taste and move to fridge

After 24–48 hours taste the kimchi. When it has reached your preferred sourness and development (often 2–5 days depending on temperature), tighten the lid and transfer to the refrigerator. Flavor will continue to develop slowly in the fridge.

Storing

Store kimchi in the refrigerator for up to 3 months. Use clean utensils to remove portions. As it ages it will become tangier and softer; adjust future batches by reducing fermentation time for crisper, fresher kimchi or fermenting longer for stronger flavor.