Kimchi Recipe

Trim and quarter

Remove any damaged outer leaves from the napa cabbages. Cut each head lengthwise into quarters through the core.

Rinse and separate leaves

Rinse the cabbage quarters under cold water, then gently separate the leaves so salt water can reach the layers.

Make salt brine and soak

In a large bowl or tub, dissolve 1 cup coarse sea salt in 8 cups cold water. Submerge cabbage quarters in the brine (use a plate to weigh them down if needed). Let soak 1 to 2 hours, turning the cabbage every 30 minutes so salt distributes evenly. The leaves should be pliable and starting to wilt but not mushy.

Rinse and drain

After salting, rinse each cabbage quarter thoroughly under cold running water at least 3 times to remove excess salt. Taste a leaf — it should be slightly seasoned but not overwhelmingly salty. Drain well and set aside to cool while you prepare the paste.

Peel and julienne the daikon radish into matchstick pieces to equal about 1 cup. Peel and julienne the carrot if using.

Trim root ends off green onions and cut into 1 1/2- to 2-inch lengths.

Peel the garlic cloves. Peel the ginger and roughly chop. Core and roughly chop the apple or Asian pear.

In a blender or food processor, combine the chopped apple/pear, garlic, ginger, and the 1 tsp sugar. Blend into a smooth purée, adding a tablespoon of water only if needed to move the mixture.

Transfer the purée to a bowl and stir in 1 cup gochugaru and 1 cup fish sauce until you have a thick, bright red paste. Add 1 tsp salt. Taste carefully (a small amount will be salty and spicy) and add optional 2 tsp fish paste or 1–2 tbsp saeujeot if you want deeper umami; mix thoroughly.

Spread a generous couple of tablespoons of the kimchi paste between each cabbage leaf layer of every quarter, ensuring the paste is distributed from base to tip. Use your hands (wear gloves if you prefer) to massage paste evenly into the leaves and into the cabbage core area.

Between the leaves and in the cavity, tuck in the julienned daikon (and carrot if using) and the cut green onions so they are evenly distributed through the cabbage, pressing gently to compact.

Once all quarters are filled and coated, press them together into a clean, wide-mouth fermentation jar or tightly packed airtight container. Reserve any leftover paste to spread over the top.

Press the cabbage down firmly so there are no large air pockets and the brine (released moisture) rises above the vegetables. Wipe the jar rim clean and seal with a lid. If you prefer, use a weight or a zip-top bag filled partly with brine to keep cabbage submerged.

Leave the jar at cool room temperature (60–70°F / 15–21°C) for 1–3 days to start fermenting. Check daily: open the lid to release gases and press cabbage down if it rises above the liquid. Taste after 24 hours; when it reaches a pleasant tang and bubble activity, move to the refrigerator to slow fermentation. Total ferment time at room temperature will depend on ambient temperature and your taste preference (1 day for mild, 2–3 days for tangier).

Refrigerate the kimchi. It will continue to develop flavor in the fridge and is typically best after another 1–2 weeks, though you can eat it sooner. Refrigerated kimchi can keep 1–3 months, flavor evolving over time.

When serving, cut or slice the kimchi into bite-sized pieces. Use as a side dish, in stews (kimchi jjigae), fried rice, pancakes, or with grilled proteins.