Kimchi Recipe

Prepare cabbage

Trim the base of the Napa cabbage and separate leaves. Cut into 2–3 inch wide pieces. Place cabbage in a large non-reactive bowl or clean sink.

Salt the cabbage

Sprinkle the coarse kosher salt between layers of the cabbage, working it into the leaves so salt contacts inner layers. Use about 1/4 cup total. Add enough of the 6 cups of water to cover the cabbage if needed. Massage or toss the cabbage for 2–3 minutes to help wilt leaves.

Soak and turn

Let the cabbage sit for 1 to 1 1/2 hours, turning every 20–30 minutes so salt distributes evenly. The cabbage should be pliable and slightly translucent when done.

Rinse and drain

Rinse the cabbage thoroughly 3 times under cold running water to remove excess salt. Taste a piece — it should be seasoned but not overly salty. Drain in a colander for 20–30 minutes and gently squeeze out excess water from the cabbage pieces.

Prepare other vegetables

While cabbage is soaking or draining, julienne the Korean radish (or daikon) and carrot, and cut the scallions into 1-inch pieces. Place them with the drained cabbage in a large mixing bowl.

Make the aromatic paste

In a small blender or food processor, combine garlic, ginger, gochugaru, soy sauce (or tamari), rice vinegar, sugar (or maple syrup), 2 tablespoons water, and 1/2 teaspoon sea salt. If using miso or mashed silken tofu for extra body, add it now. Blend to a thick but spreadable paste, scraping down sides as needed. Adjust texture with up to 1–2 more tablespoons water if too stiff.

Taste and adjust

Taste a tiny smear of the paste. It should be bright, garlicky, mildly sweet, and reasonably spicy. Add a touch more sugar if too sharp, more gochugaru for heat, or 1 teaspoon more soy sauce for saltiness/umami.

Combine vegetables and paste

Wearing clean gloves (optional but recommended to protect hands from chili and to maintain hygiene), add the paste to the large bowl with drained cabbage, radish, carrot, and scallions. Using your hands or a spoon, thoroughly massage and fold the paste into the vegetables until evenly coated. Ensure every piece has some paste — this helps even fermentation.

Pack into jar

Pack the coated mixture tightly into a clean, wide-mouthed glass jar or fermentation crock, pressing down so liquid (brine) rises and covers the solids. Leave about 1–2 inches (2.5–5 cm) headspace at the top to allow gases to expand. If the mixture is dry, dissolve 1/2 teaspoon sea salt in 2 tablespoons water and pour over to help create brine.

Weigh and seal

Place a small clean weight or a folded cabbage leaf on top to keep solids submerged under brine. Close the jar lid loosely (or use a fermentation lid/airlock) to allow gases to escape. If using a tight lid, 'burp' the jar once or twice daily during active fermentation to release pressure.

Ferment

Leave the jar at cool room temperature (18–22°C / 64–72°F) out of direct sunlight. Fermentation time depends on taste: check after 24–48 hours for initial tang; most people prefer 3–7 days at room temperature for bright, punchy flavor. Taste daily; when it reaches desired sourness and aroma, move to the refrigerator to slow fermentation.

Storage

Refrigerate the kimchi. Flavor will continue to develop slowly; it will keep for several months refrigerated, becoming more sour and complex over time. Use clean utensils to remove portions to avoid contamination.