Kimchi Recipe

Name: When The Pig Came Home Delicatessens Kimchi Recipe
Cook time: 4 h
Total time: 4 h
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 heads Napa cabbage; 1 cups Kosher salt (for salting cabbage); 8 cups Water (for brining); 2 tbsp Korean coarse sea salt (optional, for even salting); 1 cups Korean gochugaru (chili flakes); 3 tbs Fish sauce; 2 tsp Korean salted shrimp (saeujeot) or extra fish sauce; 1 tsp Sugar; 8 cloves Garlic cloves, peeled; 2 tbs Fresh ginger, peeled; 1 cup Korean radish (mu) or daikon, julienned; 6 stalks Green onions, trimmed and sliced into 1–2" pieces; 1 small Japanese/regular onion, small; 2 tbs Water (to thin paste if needed); 1 medium Carrot, julienned; 1 tsp Sesame seeds (toasted); 2 tbs Rice flour porridge (for smoother paste, optional); 1 cup Water (for rice porridge)

Inspired by When The Pig Came Home Delicatessen

Time4h

Serves8

(small/large)

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Ingredients

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Vegetables & Seasoning Base

2 heads Napa cabbage

1 cups Kosher salt (for salting cabbage)

8 cups Water (for brining)

2 tbsp Korean coarse sea salt (optional, for even salting)

Kimchi Paste (large batch)

1 cups Korean gochugaru (chili flakes)

3 tbs Fish sauce

2 tsp Korean salted shrimp (saeujeot) or extra fish sauce

1 tsp sugar

8 cloves Garlic cloves, peeled

2 tbs Fresh ginger, peeled

1 cup Korean radish (mu) or daikon, julienned

6 stalks Green onions, trimmed and sliced into 1–2" pieces

1 small Japanese/regular onion, small

2 tbs Water (to thin paste if needed)

Optional & Finishing

1 medium Carrot, julienned

1 tsp Sesame seeds (toasted)

2 tbs Rice flour porridge (for smoother paste, optional)

1 cup Water (for rice porridge)

Method

Vegetables & Seasoning Base

Prepare and salt the cabbage

Cut the Napa cabbage lengthwise into quarters, then cut out the core. Rinse each quarter briefly. In a large bowl or pot, dissolve 1 cup kosher salt (and optional 2 tbsp Korean coarse sea salt) in 8 cups water. Sprinkle salt between the leaves of each cabbage quarter, making sure salt reaches inner layers. Place cabbage in the brine, weighing down with a plate to keep submerged. Let sit 2 to 3 hours, turning the cabbage every 30–45 minutes so all sides are evenly salted.

Check for readiness by bending a leaf: it should be flexible and slightly translucent. Rinse each cabbage thoroughly under cold running water two to three times to remove excess salt. Taste a leaf; it should be seasoned but not overly salty. Drain well and let cabbage sit in a colander for 20–30 minutes to remove excess water. While draining, prepare the kimchi paste.

Kimchi Paste (large batch)

Make rice porridge (optional)

If using rice flour porridge for texture: whisk 2 tbsp rice flour with 1 cup water in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until thickened into a thin porridge (2–3 minutes). Remove from heat and cool to room temperature.

Blend the paste

In a blender or food processor, combine 8 garlic cloves, 2 tbsp peeled fresh ginger, 1 small onion, and 3 tbsp fish sauce. Blend to a smooth slurry. Transfer to a bowl and stir in 1 cup gochugaru, 1 tsp sugar, 2 tsp saeujeot or extra fish sauce, and the cooled rice porridge if using. Mix until you have a thick, spreadable paste. Add up to 2 tbsp water if the paste is too dry.

Prepare vegetables

Julienne 1 cup Korean radish (or daikon), and 1 medium carrot if using. Trim and cut 6 green onions into 1–2 inch pieces. Combine radish, carrot, and green onions in a mixing bowl and toss with the kimchi paste until all pieces are evenly coated.

Optional & Finishing

Assemble kimchi: Wearing kitchen gloves (recommended to protect hands from chili), spread kimchi paste between each cabbage leaf, working the paste in so layers are well coated. Place coated cabbage quarters into a clean airtight jar or plastic container, pressing down firmly to remove air pockets. Pour any remaining paste and vegetable mix on top and press down.

Seal and ferment: Leave the jar at cool room temperature (65–72°F / 18–22°C) for 1–2 days to start fermentation. You may press down daily and open the lid briefly to release gases. Taste after 24–48 hours; when it reaches a flavor you like (tangy and slightly effervescent), transfer to the refrigerator to slow fermentation. Refrigerated kimchi will continue developing flavor and can be eaten immediately but is best after another 3–7 days. It will keep refrigerated for several months, gradually souring over time.

Serve: When serving, remove desired amount, sprinkle with 1 tsp toasted sesame seeds if desired. Keep remaining kimchi submerged in its brine in the jar to preserve.