Spicy Fermented Korean Kimchi (Printable Version)

Traditional fermented Korean side dish featuring napa cabbage, daikon radish, and spicy chili paste. Naturally probiotic and packed with bold umami flavors.

# What You'll Need:

→ Produce

01 - 1 large napa cabbage (about 2.5 lbs)
02 - 1 medium daikon radish (about 7 oz), julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)

→ Salt & Water

05 - 1/3 cup coarse sea salt
06 - 6 cups cold water

→ Spice Paste

07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tbsp fish sauce (or soy sauce for vegan)
11 - 1 tbsp sugar
12 - 3-5 tbsp Korean red chili flakes (gochugaru), to taste
13 - 2 tbsp rice flour
14 - 2/3 cup water

# How To Make:

01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and a weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened (about 1-2 minutes). Let cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables.
07 - Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal and leave at room temperature out of direct sunlight for 1-2 days, burping the jars daily to release gas.
09 - Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.

# Helpful Hints:

01 -
  • It tastes like restaurant-quality kimchi but costs a fraction of the price, and your kitchen smells incredible during the process.
  • Once it's fermenting, you basically forget about it until it transforms into something packed with probiotics and umami depth.
  • The spice level is completely yours to control, so you can make it mild for the nervous eaters or mouth-burning hot if that's your style.
02 -
  • Don't skip the rinsing step after the salt soak; I learned this by making one batch that was so salty it was nearly inedible, and I had to rinse the entire jar of finished kimchi before eating it.
  • The rice flour paste is not just filler; it's food for the beneficial bacteria and gives the paste that signature slightly glossy coating that clings to everything perfectly.
  • Temperature matters more than you'd think; fermentation moves faster in summer heat (1 to 2 days is often enough) and much slower in cold weather (you might need 5 to 7 days in winter).
03 -
  • Keep the room temperature consistent during fermentation; wild temperature swings can stress the bacteria and create unpredictable results, so avoid placing jars near a heat vent or drafty window.
  • Save some kimchi liquid when you finish a jar and use it as a starter culture for your next batch, which jump-starts fermentation and ensures consistency in flavor.
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