Spicy Fermented Korean Kimchi (Printable Version)

Fermented napa cabbage with spicy gochugaru paste, garlic, and ginger for tangy umami flavor.

# What You'll Need:

→ Produce

01 - 1 large napa cabbage, approximately 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, approximately 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)

→ Salt and 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 tablespoons fish sauce or soy sauce for vegan version
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes, adjusted to taste preference
13 - 2 tablespoons rice flour
14 - 2/3 cup water

# Directions:

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 and toss to coat evenly. Place a plate and 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 to 3 times to remove excess salt. Drain well in a colander.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Transfer to a bowl and let cool completely.
05 - In a blender, combine cooled rice paste, minced garlic, minced ginger, chopped onion, fish sauce or soy sauce, and sugar. Blend until smooth. Transfer to a bowl and stir in red chili flakes to desired spice level.
06 - In a large bowl, combine drained cabbage, julienned daikon radish, carrot if using, and sliced scallions. Add spice paste and, wearing kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Pack the kimchi mixture tightly into clean glass jars or a fermentation crock, pressing down firmly to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal the jars and leave at room temperature out of direct sunlight for 1 to 2 days, opening the jars daily to release accumulated gas.
09 - After 48 hours, taste the kimchi. Once it reaches desired sourness and tanginess, transfer to refrigerated storage. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.

# Expert Tips:

01 -
  • You get to watch something transform from raw vegetables into a probiotic powerhouse right on your counter, which feels like actual kitchen magic.
  • Once it's done fermenting, you'll have weeks of tangy, spicy, umami-packed side dish ready to elevate everything from eggs to rice to late-night cravings.
  • The whole process teaches you something about patience and fermentation that changes how you think about cooking.
02 -
  • The brine step isn't optional—skipping it or rushing it means mushy kimchi instead of that essential crunch that makes the dish work.
  • Glass jars are crucial because metal reacts with the salt and fermentation byproducts; even stainless steel can affect the flavor.
  • That daily burping isn't just tradition—jars have actually exploded from pressure buildup, and it's messy in ways you don't want to discover yourself.
03 -
  • Reserve some of the spice paste before massaging to add to your kimchi mid-fermentation if you find you want more depth and funk without adding more heat.
  • If your kimchi develops a white film on top during fermentation (kahm yeast), it's usually harmless and can be skimmed off, but if it smells wrong or looks fuzzy-dark, trust your gut and start over.
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