Taiwanese Kimchi Recipe

Prepare cabbage

Halve the napa cabbage lengthwise and then cut each half into 2–3 crosswise pieces so you have manageable leaves (about 2–3 inches wide). Rinse quickly under cold water to remove dirt.

Salt-brine cabbage

Dissolve 1 cup coarse kosher salt in 8 cups cold water in a large bowl or basin. Submerge cabbage pieces in the brine. If the cabbage floats, place a plate or heavy object on top to keep submerged. Let sit 2 to 3 hours, turning the pieces once halfway through so salt distributes evenly. The leaves should soften and become pliable.

Rinse and drain

After brining, rinse each cabbage piece under cold running water 2–3 times to remove excess salt. Taste a leaf — it should be lightly seasoned but not overly salty. Shake off excess water and set cabbage in a colander to drain for 20–30 minutes while you prepare the paste and vegetables.

Prepare vegetables

Peel and julienne the carrot (about 1 cup) and daikon (about 1 cup). Trim root ends of the scallions and cut into 1–1.5 inch lengths. If using pickled mustard greens, finely chop and set aside to mix into the paste.

Make paste

In a small food processor or using a mortar and pestle, combine garlic cloves and fresh ginger and grind to a coarse paste. Add the fermented shrimp paste (if using), fish sauce, light soy sauce, and sugar and pulse to combine. Add the gochugaru (or Taiwanese chili flakes) and 2 tablespoons water to bring the mixture together into a spreadable paste. Adjust thickness by adding more water, 1 teaspoon at a time, if needed.

Adjust flavor (Taiwanese touches)

Stir in 1 teaspoon Shaoxing or rice wine, 2 tablespoons finely chopped pickled mustard greens (if using), and 1 teaspoon roasted sesame oil for a Taiwanese aroma and umami. Taste a tiny amount and adjust salt/umami with a little more fish sauce or soy sauce if needed — remember flavors will develop during fermentation.

Combine vegetables and paste

Place the drained cabbage pieces in a large bowl. Wearing kitchen gloves to protect your hands from chili, spread a few tablespoons of the seasoning paste between each cabbage leaf and along the cut edges so every piece is well coated. Add the julienned carrot, daikon, and scallion pieces and massage them gently into the cabbage so the paste distributes evenly. Ensure all vegetables listed in ingredients are incorporated.

Pack into jar

Firmly pack the kimchi into a clean 1- to 2-liter glass jar or fermentation crock, pressing down to remove air pockets. Leave about 1–2 inches (2.5–5 cm) headspace at the top to allow for expansion during fermentation. Wipe the jar rim and seal with a lid.

Room-temperature fermentation

Leave the jar at room temperature (about 18–22°C / 65–72°F) for 24–48 hours to start fermenting. If you prefer a quicker tang, leave it 48 hours; for milder flavor, check at 24 hours. You may open the jar once or twice to release built-up gas and press the vegetables down beneath the brine if needed.

Refrigerate and age

After the initial fermentation, move the jar to the refrigerator. Kimchi will continue to ferment slowly in cold storage. It will be pleasantly tangy after 3–5 days in the fridge and reach a more pronounced sourness after 2–3 weeks. Use within 2 months for best texture and flavor.

Serve

Serve Taiwanese-style kimchi chilled or at room temperature as a side dish with rice, braised pork, oyster omelet, or in stews and fried rice. Stir in sesame oil or extra chopped scallions before serving if desired.