Kimchi Recipe

Korean · Side dish, Condiment · 120 min total

A classic Korean fermented cabbage side dish that is spicy, tangy, and full of umami. This recipe yields a traditional baechu kimchi with a balanced flavor.

Ingredients

• 1 large napa cabbage (about 2-3 pounds)
• 1/4 cup coarse sea salt
• 4 cups water
• 1 tablespoon glutinous rice flour
• 1/2 cup gochugaru (Korean red pepper flakes)
• 1/4 cup fish sauce
• 2 tablespoons salted shrimp (saeujeot), chopped
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1/2 cup julienned daikon radish
• 3 green onions, chopped

Instructions

1. Cut the cabbage lengthwise into quarters, remove the core, and cut into bite-sized pieces. Rinse and drain.
2. Dissolve salt in water, then soak cabbage in brine for 1-2 hours, turning occasionally, until wilted. Rinse thoroughly and drain.
3. Make the porridge: In a small saucepan, whisk glutinous rice flour with 1/2 cup water. Cook over medium heat, stirring, until thick and translucent. Cool completely.
4. In a large bowl, combine cooled porridge, gochugaru, fish sauce, salted shrimp, garlic, and ginger. Mix into a paste.
5. Add daikon and green onions to the paste; mix well.
6. Combine the paste with the cabbage, wearing gloves, and massage until evenly coated.
7. Pack the kimchi into a clean jar, pressing down to remove air pockets. Leave some headspace.
8. Let ferment at room temperature for 1-2 days, then refrigerate. Taste daily until desired sourness is achieved.

Tips

• Use a non-reactive bowl or jar for fermentation.
• For milder kimchi, reduce gochugaru to 1/3 cup.
• Store in refrigerator for up to 3 months; flavor continues to develop.
• Serve as a side dish or use in kimchi jjigae (stew) or fried rice.

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