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Traditional Kimchi

Traditional Kimchi Recipe

This traditional kimchi recipe combines napa cabbage, Korean gochugaru, garlic, ginger, and green onions to create a bold, spicy, tangy fermented side dish packed with authentic Korean flavor. Perfect for serving with rice bowls, grilled meats, noodles, soups, and countless everyday meals.
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Prep Time 30 minutes
Fermentation Time 5 days
Total Time 5 days 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

For The Cabbage
  • 1 large napa cabbage about 2½–3 pounds
  • ½ cup Korean coarse salt
  • Water as needed
For The Kimchi Paste
  • 1 cup daikon radish julienned
  • 1 medium carrot julienned
  • 4 green onions sliced
  • 6 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sugar
  • 3 tbsp fish sauce
  • 1 cup Korean gochugaru Korean red pepper flakes

Equipment

  • 1 Large mixing bowl
  • 1 Colander
  • 1 Kitchen gloves
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Glass jars or fermentation containers

Method
 

  1. Cut the cabbage, through the stem, lengthwise right into quarters. Cut the cores from each of the pieces. Make sure you cut each quarter crosswise to strips and are about 2-inch in width.
  2. In a large bowl add the cabbage and sprinkle salt all over it. You can use your hands to mix the salt properly with the cabbage until it starts to soften.
  3. Add water just enough to cover the cabbage. You have to weigh down the cabbage with something heavy like a plate on top of the cabbage. Leave for 1-2 hours.
  4. First rinse the cabbage and then drain it, at least three times, thoroughly in cold water. While you prepare the spice paste, leave it aside to drain in a colander for about 15-20 minutes.
  5. You can use the same bowl you used for salting, but make sure you rinse and dry the bowl first. Now add water, fish sauce (or shrimp paste), the sugar, garlic, ginger, and stir until you have a smooth paste. When the paste is ready add the red pepper/chili flakes and stir.
  6. Now grab the cabbage and gently squeeze out any water. You can now add the cabbage to the spice paste and then put to the mixture the other vegetables (scallions, radish, onion, etc.) and stir well the mixture.
  7. With your hands, gently coat the paste over the vegetables. It is a good idea to use gloves, in order to protect your hands from smells and stings.
  8. Pack the kimchi in a 1-quart jar. Press the cabbage with your hands down until the liquid that comes out of the kimchi rises to cover the vegetables. An inch at least leave space on top and then seal the jar.
  9. Leave the jar for 1-5 days at cool room temperature, protected from direct sunlight. Leave a plate under to catch the overflow. It is normal during fermentation to see out of the lid bubbles inside the jar and brine.
  10. At least once per day, check the kimchi opening by the jar and pressing down on the vegetables with a spoon so that the vegetables remain submerged under the brine and check the taste from time to time. Transfer the jar to the refrigerator, when the kimchi tastes ripe enough to your liking. It is best in a week or two.

Notes

If you use salt that is free of anti-caking agents and iodine the fermentation will not be disrupted.
  • Use authentic Korean gochugaru for the best flavor and color.
  • Taste daily during fermentation.
  • Glass jars work especially well for fermentation.
  • Kimchi becomes more sour as it ages.
  • Always use clean utensils when serving.