Kimchi Recipe

Rinse and quarter

Rinse each Napa cabbage head under cold water. Slice each head lengthwise into quarters and then crosswise into 2–3 inch pieces if desired. Place chopped cabbage in a large nonreactive bowl or basin.

Dissolve 1 cup coarse salt into 8 cups of cold water to make a brine. Pour enough brine over the cabbage to cover it. If any pieces float, weigh them down with a plate so all are submerged.

Let cabbage soak 2 to 3 hours, tossing the cabbage every 30–45 minutes so salt distributes evenly. The leaves should soften and reduce in volume; they should taste noticeably salty but not unbearably so.

While cabbage salts, julienne the carrot and cut the daikon into matchsticks (about 1 cup). Trim and cut the spring onions into 1–2 inch pieces.

After 2–3 hours, drain the cabbage in a colander and rinse thoroughly under cold running water to remove excess salt. Squeeze out excess water by pressing handfuls of cabbage — it should be damp but not dripping.

In a blender or food processor, combine 4 tbs gochugaru, 8 garlic cloves, 2 tbs peeled ginger, 3 tbs soy sauce or tamari, 2 tbs rice vinegar, 1 tbs date or maple syrup (if using), and 2 tbs water. Blend until you have a smooth, spreadable paste. Scrape down sides as needed.

If using optional umami: add 1 tsp kelp powder or 1 tbs miso to the blender and pulse briefly to incorporate. Taste and adjust: it should be bright, spicy, garlicky and slightly tangy; add a little more soy/tamari for saltiness, more vinegar for tang, or a little more water to loosen the paste.

Put the squeezed cabbage back into a large bowl. Add the julienned carrot, daikon matchsticks, and spring onion pieces.

Wearing food-safe gloves (recommended to protect hands from chili and to keep the mix sanitary), add the kimchi paste to the vegetables. Use hands or a large spoon to massage and rub the paste evenly through the vegetables until everything is thoroughly coated. Taste a small piece and adjust seasoning if necessary (a touch more soy or vinegar).

Pack the coated vegetables tightly into one or two clean glass jars or a fermentation crock, pressing down firmly so liquid rises and the vegetables are submerged. Leave about 1–2 inches headspace at the top to allow gases to expand.

Wipe jar rims clean and close with a lid. For active fermentation with reduced blowouts, use an airlock lid or loosen a regular lid for the first 24–48 hours to release gas once or twice daily.

Leave the jars at room temperature away from direct sunlight (ideally 18–22°C / 64–72°F) to ferment. Taste after 2 days: you should notice tang and bubbling. Continue fermenting 3–7 days total at room temperature depending on how sour and developed you want it. For milder, stop earlier; for stronger flavor, ferment longer.

When it reaches the desired taste, tighten lids and move jars to the refrigerator to slow fermentation. Cold-stored kimchi continues to develop slowly and will keep for several months; flavors mellow and deepen over time.

Serve cold or at room temperature as a condiment, side dish, in stews, fried rice, or pancakes. Use a clean utensil each time to avoid introducing contaminants. If liquid rises above vegetables during storage, press vegetables down again with a clean utensil.

All ingredients listed are matched in the directions: the brine salts and softens the cabbage; vegetables are prepared and combined with the vegan paste; optional umami additions are incorporated when making the paste for a richer flavor; packing and fermenting steps ensure safe fermentation.