Kimchi Recipe

Quarter and salt

Trim the base of each Napa cabbage and cut each head lengthwise into quarters. If heads are very large, cut quarters into bite-size pieces about 2–3 inches wide. Place cabbage pieces in a large nonreactive bowl or basin. Sprinkle the coarse kosher salt evenly between the layers of cabbage (use about 1/2 cup total), working it into the leaves. Toss to distribute salt.

Add water and soak

Pour 8 cups of water over the salted cabbage so leaves are submerged. Press the cabbage down with a plate or weight so it remains under brine. Let sit at room temperature for 1.5 to 2 hours, turning/tossing the cabbage every 30 minutes so salt distributes and leaves soften.

After the cabbage has softened and reduced in size, rinse each piece thoroughly under cold running water 3 times to remove excess salt. Taste a leaf; it should be seasoned but not overly salty. If too salty, rinse a bit more using the filtered water. Drain cabbage in a colander for 20–30 minutes, pressing gently to remove excess water.

Peel and julienne or matchstick the Korean radish (or daikon) to yield about 1 cup. Peel and julienne the carrot if using. Trim root ends of green onions and cut into 2–3 inch lengths. If using Korean pear or apple, grate or finely chop about half and set aside.

In a food processor or blender, combine gochugaru, garlic cloves, ginger, fish sauce, salted shrimp (if using), sugar, and grated pear/apple. Pulse to form a thick, slightly coarse paste. Add up to 2 tablespoons water if the paste is too thick to spread. Taste and adjust: it should be savory, garlicky, mildly sweet, and spicy. If paste lacks saltiness, add a little more fish sauce.

Put the drained cabbage into a large mixing bowl. Add the prepared radish, carrot, and green onions. Wearing clean gloves (recommended to protect your hands from chili and fermentation), add the kimchi paste to the vegetables. Using your hands, massage and spread the paste evenly between all cabbage leaves and coat all vegetables thoroughly. Work for 3–5 minutes until ingredients are well combined and paste is evenly distributed.

Pack the kimchi mixture tightly into clean, airtight glass jars or a fermentation crock, pressing down so there are no large air pockets and the brine rises to cover the solids. Leave about 1–2 inches headspace at the top for gases. Wipe rims clean and close lids loosely or use an airlock if available to allow gases to escape.

Place the jar(s) at room temperature (around 18–22°C / 64–72°F) out of direct sunlight. Ferment for 1–2 days for a lightly fermented kimchi, or 4–7 days for a more developed tang and deeper flavor. Check daily: press kimchi down to keep solids submerged and release gas. Taste after 24–48 hours to determine desired acidity.

When the kimchi has reached the flavor you like, tighten lids and transfer jars to the refrigerator. Cold storage will slow fermentation; flavor will continue to develop slowly over weeks. For best flavor, let rest in the fridge at least 3 days before heavy use. Sprinkle toasted sesame seeds before serving if desired.

Serve kimchi as a side dish, in fried rice, stews (jjigae), pancakes, or sandwiches. Store refrigerated kimchi for several weeks to months; flavor becomes more sour over time. Always use clean utensils to remove portions to avoid contamination.