Kimchi Recipe

Prepare cabbage

Trim off any ragged outer leaves from the napa cabbages. Cut each head lengthwise into quarters and remove the core by cutting a V-shaped wedge at the base of each quarter.

Salt the cabbage

Sprinkle the coarse salt between the layers of each cabbage quarter, focusing on the thicker white ribs. Place the salted cabbage quarters in a large nonreactive bowl or basin, layer them and sprinkle any remaining salt over the top. Add 2 cups of cold water to help distribute the salt. Let the cabbage sit at room temperature for 1.5 to 2 hours, turning the cabbage every 30 minutes so salt penetrates evenly. The cabbage should become pliable and release water.

Rinse and drain

After salting, rinse each cabbage piece thoroughly under cold running water 3–4 times to remove excess salt. Taste a small piece; it should be seasoned but not overly salty. Submerge in the 8 cups cold water if needed to draw out remaining salt for 10 minutes, then drain well and squeeze gently to remove excess water. Set aside to cool.

While the cabbage salts, julienne the daikon and carrot into matchstick-size pieces (about 1 cup each). Trim the roots and any tough tops from the green onions and cut into 1- to 1.5-inch lengths.

Make the paste

In a blender or food processor combine garlic cloves, peeled ginger, half an onion, sugar, 1 cup water and 1 cup fish sauce. Blend to a smooth, slightly thick paste. If using salted shrimp (saeujeot), add it now. Scrape down sides as needed. Transfer paste to a mixing bowl and stir in the gochugaru (Korean red pepper flakes) until evenly combined. Adjust spice level by adding more or less gochugaru to taste.

If the paste feels too thin, add a little more gochugaru to reach a spreadable, thick paste consistency; if too thick, add 1–2 tablespoons water.

Combine vegetables with paste

Wearing kitchen gloves (optional, to protect from red pepper and smells), place the drained cabbage quarters on a cutting board and spread a few tablespoons of the gochujang-like paste between each leaf layer and along the white ribs. Alternatively, chop the salted cabbage into bite-size pieces (1–2 inch) and toss in a large bowl with the paste, julienned daikon, carrot and green onions until everything is evenly coated.

Pack into container

Firmly pack the coated cabbage and vegetables into a clean glass jar or fermenting container, pressing down to remove air pockets and to ensure the liquid from the vegetables covers the solids. Leave 1–2 inches of headspace at the top. Place a small clean weight or an upside-down small jar on top to keep vegetables submerged. Wipe rims and seal loosely (or cover with a lid that allows gas to escape).

Leave the jar at cool room temperature (about 18–22°C / 64–72°F) away from direct sunlight for 1–3 days to start fermentation. Check daily, pressing down to keep the vegetables submerged and releasing gas if sealed tightly. Taste after 24–48 hours; when it has reached your preferred sourness and effervescence, transfer to the refrigerator to slow fermentation. Kimchi will continue to develop flavor in the fridge and is typically best after another 3–7 days chilled.

Refrigerated kimchi will keep for several months; flavors will deepen and become more sour over time. Use clean utensils each time to avoid contamination.