Kimchee Recipe

Halve and rinse

Trim any ragged ends from the napa cabbage. Cut each head lengthwise into quarters (or halves if smaller) and rinse under cold water to remove dirt between leaves.

Using a large nonreactive bowl or clean sink, layer cabbage pieces and sprinkle coarse salt between the leaves, focusing on the thicker white ribs. Use about 1 cup coarse salt total, distributing evenly. Press cabbage down so salt contacts leaves.

Pour 6 cups cold water over the cabbage to help dissolve and distribute salt. Place a heavy plate or bowl on top to weigh the cabbage down. Let it sit 1.5 to 2 hours, turning the cabbage pieces once after 45–60 minutes so salt penetrates evenly.

Cabbage should be wilted and pliable and the white ribs slightly softened. Rinse each piece thoroughly under cold running water at least 3 times to remove excess salt, working salt from between layers. Taste a leaf to ensure it is salty but not overly so. Drain well.

If using pear or apple, grate half of the fruit and squeeze lightly to remove a bit of excess juice (reserve if you want to thin the paste).

In a medium bowl combine 1 cup gochugaru, minced garlic (8 cloves), grated ginger (2 tbs), 1 cup fish sauce, 2 tsp salted shrimp or anchovy substitute, 1 tbs sugar, and grated pear/apple if using. Mix thoroughly until a cohesive paste forms. Add up to 2 tablespoons water (or reserved pear juice) if the paste is too thick to spread. Taste a tiny amount to check seasoning — it should be pungent, spicy, salty, and slightly sweet.

Lay drained cabbage pieces flat on a cutting board. If quarters are too large to handle, cut each quarter crosswise into 2–3 pieces to a manageable size (about 4–6 inches long).

Using gloved hands (recommended) or a spatula, spread a generous layer of the spice paste between each leaf and along the cabbage ribs. Make sure to coat thoroughly but not so much that it squirts out when pressed. For each piece add some julienned Korean radish and a few pieces of green onion between leaves as you go. Reserve a little paste for the outer surface.

After coating all cabbage pieces, place them into a clean fermentation container or jar, pressing down firmly to remove air pockets and to pack the kimchee so brine rises. Leave about 1–2 inches headspace at the top of the container.

Sprinkle the top with the reserved paste and tuck any remaining green onions on top. Optionally sprinkle 1 tsp sesame seeds over the top for finishing.

Cover the container loosely (lid on but not sealed, or use an airlock lid) to allow gases to escape. Leave at cool room temperature (about 65–72°F / 18–22°C) for 1–2 days to start fermentation. You should see small bubbles and a tangy aroma developing.

After 1–2 days, taste a small piece. If you prefer milder, move the kimchee to the refrigerator to slow fermentation. For stronger, tangier kimchee, leave at room temperature up to 3–4 days then refrigerate. Once refrigerated, kimchee will continue to develop flavor slowly and can be kept for several weeks to months; consume within 3 months for best flavor and quality.

When serving, remove desired amount with clean utensils to avoid contaminating the jar. Keep kimchee submerged in its brine in the container to maintain texture and prevent mold; if needed press down before sealing.