Authentic Korean Kimchi
Traditional spicy fermented cabbage kimchi with a perfect balance of flavors.
60 mins
Prep Time
0 mins
Cook Time
10
Servings
Ingredients
- 1 large napa cabbage (about 2kg)
- 1/2 cup coarse sea salt
- 1 cup Korean red pepper flakes (gochugaru)
- 1/4 cup fish sauce
- 1/4 cup fermented shrimp paste (saeujeot)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp sugar
- 1 bunch green onions, chopped
- 1/2 daikon radish, julienned
- 1/2 cup water
Nutrition Facts
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Instructions
Cut the cabbage lengthwise into quarters, leaving the core intact to hold leaves together. Rinse under cold water.
Dissolve salt in 8 cups water. Submerge cabbage pieces in brine, weighting them down. Let soak for 2 hours, turning every 30 minutes.
Rinse cabbage thoroughly under cold water 3 times to remove excess salt. Drain well and set aside.
Make kimchi paste: Mix gochugaru, fish sauce, shrimp paste, garlic, ginger, sugar, and water in a bowl to form a thick paste.
Add green onions and daikon radish to the paste, mixing until vegetables are well coated.
Wearing gloves, spread paste between each cabbage leaf, starting from the outer leaves to the inner ones.
Fold each cabbage quarter in half and pack tightly into clean jars, pressing down to remove air bubbles.
Leave 1 inch headspace, seal jars loosely, and let ferment at room temperature for 1-5 days before refrigerating.
Chef's Tips
- Fermentation Tip: Burp jars daily to release gases. Taste after 24 hours to monitor fermentation.
- Spice Level: Adjust gochugaru amount to control heat. Start with less for milder kimchi.
- Salting: Don't skip the brining step - it's crucial for texture and fermentation.
- Storage: Kimchi improves with age. Refrigerate after initial fermentation to slow process.
- Versatility: Use young kimchi (1-3 days) for soups, older for fried rice or stews.
- Utensils: Use glass or stainless steel containers to prevent reactions with kimchi acids.
