Homemade batch of kimchi

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Kimchi is a quintessential Korean dish that’s both a culinary staple and a cultural treasure. This fermented delight combines the crunch of Napa cabbage with bold, spicy, and umami-packed flavors, making it a perfect addition to rice dishes, soups, or even enjoyed on its own.

Ingredients

For the Cabbage:

  • 1 large Napa cabbage (about 3 lbs)
  • 1/4 cup sea salt (non-iodized)
  • 4 cups water

For the Kimchi Paste:

  • 1 cup Korean chili flakes (gochugaru)
  • 1/4 cup fish sauce (or soy sauce for a vegan option)
  • 2 tbsp salted shrimp paste (optional, for traditional flavor)
  • 2 tbsp sugar
  • 5 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 small onion, finely chopped
  • 1/4 cup water

Vegetables for Mixing:

  • 1 medium daikon radish, julienned
  • 4 green onions, chopped into 2-inch pieces
  • 1 medium carrot, julienned

  • Instructions

    1. Prepare the Cabbage:

    • Cut the Napa cabbage into quarters lengthwise, then into bite-sized pieces.
    • Dissolve 1/4 cup of salt in 4 cups of water. Submerge the cabbage pieces in the brine for 2-4 hours, tossing occasionally.
    • Rinse the cabbage thoroughly under cold water 2-3 times and drain well.

    2. Make the Kimchi Paste:

    • In a bowl, mix the gochugaru, fish sauce, shrimp paste (if using), sugar, garlic, ginger, onion, and 1/4 cup water into a thick paste.

    3. Combine the Vegetables:

    • Add the daikon radish, green onions, and carrots to the drained cabbage in a large mixing bowl.

    4. Mix Everything Together:

    • Wearing gloves (to avoid chili irritation), massage the kimchi paste into the cabbage and vegetables until well coated.

    5. Pack and Ferment:

    • Pack the kimchi tightly into a clean glass jar, leaving about 1 inch of space at the top. Press down to remove air pockets.
    • Seal the jar loosely or with a fermentation lid to allow gases to escape.

    6. Fermentation Process:

    • Leave the jar at room temperature (68-72°F) for 2-3 days, checking daily to release gases and press the kimchi down if needed.
    • Once it reaches your desired level of fermentation, transfer it to the refrigerator.

    7. Enjoy Your Kimchi!

    • Kimchi can be eaten immediately but develops deeper flavors over time. Store it in the fridge for up to 3 months.
    • Feel free to get creative with additional ingredients like apples, pears, or other vegetables to make your kimchi truly unique. Happy fermenting!

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