Traditional Kimchi

Name: Traditional Kimchi
Prep time: 60 min
Cook time: 2880 min
Total time: 2940 min
Yield: 16 servings
Cuisine: Korean
Ingredients: 1 large napa cabbage, quartered; 1/2 cup sea salt (for brining); 8 cups filtered water; 8 inches daikon radish, julienned; 2 carrots, julienned; 6 green onions, cut into 1-inch pieces; 1/4 cup gochugaru (Korean red pepper flakes); 5 garlic cloves, minced; 2 tbsp fresh ginger, grated; 2 tbsp fish sauce (omit for vegan version); 2 tsp granulated sugar; 2 tbsp rice flour

A classic Korean fermented cabbage dish with a perfect balance of spicy, sour, and umami flavors. This probiotic-rich side dish improves with age as it ferments.

2940 minMediumServes 1630 cal/serving

KoreanSideFermentedVeganVegetarianPaleoLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

1 large napa cabbage, quartered
1/2 cup sea salt (for brining)
8 cups filtered water
8 inches daikon radish, julienned
2 carrots, julienned
6 green onions, cut into 1-inch pieces
1/4 cup gochugaru (Korean red pepper flakes)
5 garlic cloves, minced
2 tbsp fresh ginger, grated
2 tbsp fish sauce (omit for vegan version)
2 tsp granulated sugar
2 tbsp rice flour

Instructions

1

Cut 1 large quartered napa cabbage into quarters lengthwise, then cut the core from each quarter.
2

In a large bowl, dissolve 1/2 cup sea salt (for brining) in 8 cups filtered water. Submerge the cabbage in the salt water, weighing it down if necessary. Let it soak for 2 hours, flipping the cabbage every 30 minutes.
3

After soaking, rinse the cabbage thoroughly under cold water 3 times. Drain well and set aside.
4

In a small pot, whisk together 1/2 cup water and 2 tbsp rice flour. Heat over medium heat, stirring constantly until it thickens to a paste. Cool completely.
5

In a large bowl, combine the cooled rice paste, 1/4 cup gochugaru (Korean red pepper flakes), 5 minced garlic cloves, 2 tbsp grated fresh ginger, 2 tbsp fish sauce (omit for vegan version), and 2 tsp granulated sugar. Mix well to form a spice paste.
6

Add 8 inches julienned daikon radish, 2 julienned carrots, and 6 cut into 1-inch pieces green onions to the spice paste and mix well.
7

Put on food-safe gloves. Take each cabbage quarter and spread the spice mixture between each leaf, working from the bottom up.
8

Tightly pack the kimchi into a clean glass jar, pressing down to remove air pockets. Leave about 1 inch of space at the top.
9

Seal the jar loosely to allow gases to escape during fermentation. Place the jar on a plate to catch any overflow.
10

Let the kimchi ferment at room temperature (65-75°F) for 1-5 days, depending on the desired sourness and your ambient temperature. Refrigerate when it reaches your preferred taste.
11

The kimchi will continue to ferment slowly in the refrigerator and can be stored for months, developing deeper flavors over time.

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Questions

How much time should I plan for Traditional Kimchi?

As written, 2940 minutes: 60 of prep and 2880 of cooking. The longest single stretch is the hands-off wait in step 2, 2 hours.

How do I know when Traditional Kimchi is done?

Go by the cues in the method rather than the clock. Step 4: cook until it thickens to a paste.

What can I use instead of gochugaru in Traditional Kimchi?

The entry for Traditional Kimchi calls for 1/4 cup gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Can I make Traditional Kimchi less spicy?

Yes. The heat in Traditional Kimchi comes from 1/4 cup gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes.

Which part of Traditional Kimchi can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 2 hours: "Let it soak for 2 hours, flipping the cabbage every 30 minutes." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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