Korean Kimchi Recipe
Korean · Condiment · 30 min total
This classic kimchi recipe yields a spicy, tangy, and umami-rich fermented cabbage that's a staple in Korean cuisine. Perfect as a side dish or in stews and fried rice.
30
min prep
min prep
20
servings
servings
25
kcal/serving
kcal/serving
Ingredients
- 2 heads napa cabbage (about 5 pounds total)
- 1/2 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 paste (saeujeot)
- 1 small Korean radish or daikon, julienned
- 4 green onions, chopped
- 5 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon sugar
Instructions
- Cut cabbages in half lengthwise. Dissolve 1/2 cup salt in 4 cups water. Submerge cabbage halves in salt water, turning to coat. Sprinkle remaining salt between leaves. Let sit for 2 hours, turning every 30 minutes.
- Rinse cabbage thoroughly under cold water, squeezing out excess water. Drain well.
- Make porridge: In a small saucepan, whisk 1 tablespoon glutinous rice flour with 1/2 cup water. Cook over medium heat, stirring, until thick and bubbly (about 2 minutes). Remove from heat and let cool.
- Combine cooled porridge, gochugaru, fish sauce, shrimp paste, garlic, ginger, and sugar in a bowl. Mix well. Add radish and green onions; stir to combine.
- Spread paste mixture between each leaf of cabbage halves, focusing on thicker parts. Wrap outer leaves over the cut side to seal.
- Place kimchi in a jar or airtight container, pressing down to remove air. Leave at room temperature for 1-2 days to ferment, then refrigerate.
Tips
- Use a clean jar and utensils to prevent unwanted bacteria.
- Taste after 24 hours; longer fermentation yields tangier kimchi.
- Store in refrigerator for up to 6 months; flavor deepens over time.
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