Kim Chee Recipe

Quarter and salt cabbage

Cut each Napa cabbage head lengthwise into quarters (or halves if large) and remove any tough core pieces. In a large nonreactive bowl or container, dissolve 1 cup coarse kosher salt into 8 cups cold water to make a brine. Submerge the cabbage pieces in the brine, weighting them down if needed. Let sit 2 to 3 hours, turning the cabbage every 30–45 minutes so salt penetrates evenly.

Test tenderness: after 2 hours the leaves should be pliable and slightly translucent. If still stiff, let sit up to 3 hours. The salt both seasons and draws water out of the cabbage to create the right texture for fermentation.

Rinse and drain

Remove cabbage from brine and rinse thoroughly under cold running water at least 3 times to remove excess salt. Taste a leaf — it should be salted but not overwhelmingly so. Shake off excess water and set cabbage aside in a colander to drain for 20–30 minutes.

Make the paste

In a food processor or using a mortar and pestle, combine garlic cloves and peeled ginger and process to a coarse paste. Add the grated Asian pear or apple (if using) and pulse until incorporated. Transfer to a bowl and stir in gochugaru, fish sauce, soy sauce (if using), sugar (or rice syrup), and 2 tablespoons water. Mix to form a thick, spreadable paste. Adjust consistency with another teaspoon or tablespoon of water if needed.

Prepare vegetables

Toss the julienned Korean radish and 1-inch scallion pieces into the paste until they are evenly coated. If using anchovy paste, add it now and mix thoroughly so the seasoning is uniform.

Using clean hands (wear food-grade gloves to protect your skin from the chili and to keep things sanitary), spread a generous layer of the paste-and-vegetable mixture between each cabbage leaf, ensuring the thicker white ribs receive seasoning as well. For quartered cabbage, fan leaves open and press 1–2 tablespoons of filling between layers; for halved heads, work similarly along the length of the leaves.

When all pieces are filled, tightly pack the cabbage quarters or halves into a clean, nonreactive container or jar(s) leaving 1–2 inches headspace. Press down firmly to remove air pockets and to submerge the vegetables in their juices as much as possible.

If necessary, place a small clean weight or a zip-top bag partly filled with brine (1 tsp salt dissolved in 1 cup water) on top to keep the cabbage submerged.

Cover the container loosely (lid resting on top, or a cloth secured with a rubber band) to allow gases to escape. Leave at cool room temperature (60–72°F / 15–22°C) for 1 to 2 days to start fermentation. Check daily: press down to keep vegetables below the brine; skim any foam on the surface and wipe the rim clean before closing.

Taste after 24–48 hours. When it has a pleasant tang and bubbles are noticeable, transfer to the refrigerator and close the lid. Cold slows fermentation — flavor will continue to develop but much more slowly.

Store in the refrigerator for up to 3 months; flavor typically improves for the first 2–4 weeks. Use a clean utensil each time you remove kimchi to avoid contaminating the jar.

Adjustments: For less heat, reduce gochugaru to 1/3 cup. For vegan kimchi, replace fish sauce with 2–3 tbs soy sauce plus 2 tbs kelp (kombu) soaking liquid. If you prefer a smoother paste, blend the paste ingredients longer.

Serving suggestion: Serve chilled or at room temperature as a side dish with rice, soups, or stir into stews and fried rice. Kimchi can also be used in pancakes (kimchi jeon), stews (kimchi jjigae), or fried rice.