Traditional Kimchi
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.
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
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1
Cut 1 large quartered napa cabbage into quarters lengthwise, then cut the core from each quarter.
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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.
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3
After soaking, rinse the cabbage thoroughly under cold water 3 times. Drain well and set aside.
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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.
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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.
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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.
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7
Put on food-safe gloves. Take each cabbage quarter and spread the spice mixture between each leaf, working from the bottom up.
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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.
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9
Seal the jar loosely to allow gases to escape during fermentation. Place the jar on a plate to catch any overflow.
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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.
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11
The kimchi will continue to ferment slowly in the refrigerator and can be stored for months, developing deeper flavors over time.