Korean Kimchi Recipe

Prepare and brine cabbage

Cut the napa cabbage lengthwise into quarters and remove any tough core. Rinse the cabbage under cold water. In a large bowl, dissolve 1 cup coarse sea salt into about 2 liters of cold water to make a brining solution. Submerge the cabbage quarters in the brine, layering and turning so salt reaches inner leaves. If necessary weigh the cabbage down with a plate to keep submerged. Let sit for 2 to 3 hours, turning the cabbage every 30–40 minutes so salting is even.

Rinse and drain

After 2–3 hours the leaves will be limp and slightly translucent. Rinse each cabbage quarter thoroughly under cold running water 3–4 times to remove excess salt. Taste a leaf — it should be seasoned but not overwhelmingly salty. Drain in a colander for 20–30 minutes, pressing gently to remove excess water.

Make the kimchi paste

In a medium bowl combine 3 tablespoons gochugaru, 2 tablespoons fish sauce, 1 teaspoon sugar, 1 teaspoon saeujeot (or an extra teaspoon fish sauce), 4 minced garlic cloves, and 1 tablespoon minced ginger. Mix thoroughly to form a thick, spreadable paste. Adjust the gochugaru to taste for spice level.

Prepare add-in vegetables

Julienne 1 cup Korean radish and 1/2 cup carrot (if using). Wash and trim 4 scallions, then cut into 2-inch pieces. Place these vegetables in a bowl and toss with the kimchi paste so they are evenly coated.

Stuff cabbage with paste

Working with one cabbage quarter at a time, gently separate the leaves and spread a few tablespoons of the kimchi paste between each leaf, making sure to coat the stem area and inner leaves evenly. Press the prepared radish, carrot, and scallion mixture into the spaces and along the layers so the vegetables are distributed throughout the cabbage.

Pack into jar

Fold the cabbage quarter back together and pack it tightly into a clean 1-quart (or larger) jar or airtight container, pressing down to remove air pockets and to bring brine to the surface. Leave about 1–2 inches headspace. If you have leftover paste, smear it on top. Wipe the rim clean and seal.

Ferment at room temperature

Let the jar sit at cool room temperature (around 65–72°F / 18–22°C) for 1–2 days to start fermentation. Check daily: press down to release gases and ensure vegetables remain submerged in brine. Taste after 24 hours; when it reaches a tangy, slightly effervescent flavor you like, transfer to the refrigerator to slow fermentation. For a milder flavor you can refrigerate after 24 hours; for stronger sourness leave up to 3–4 days at room temperature.

Serve and finish (optional)

When ready to serve, remove desired amount (this recipe yields about 8 oz of packed kimchi). Drizzle with 1/2 teaspoon sesame oil and sprinkle 1 teaspoon sesame seeds if desired. Store refrigerated and consume within 2–3 months; flavor will continue to develop over time.