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Kimchi (Korean Fermented Spicy Cabbage)
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
3445 minutes
Spicy Korean kimchi: tangy fermented cabbage with fiery red chile flakes and garlic, perfect for any dish.
Ingredients:
  • 3 heads napa cabbage
  • 3 cups water
  • 4 cups coarse sea salt
  • 3 tablespoons sweet rice flour
  • 1 yellow onion
  • 12 cloves garlic, peeled
  • 2 tablespoons minced fresh ginger root
  • 4 cups Korean red chile flakes (gochugaru)
  • 0.5 cup fish sauce
  • 0.25 cup dried salted shrimp (saeujeot)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame seeds, or more to taste
  • 2 cups Korean radish, cut into matchstick-size pieces
  • 3 green onions, cut into 2-inch pieces
Instructions:
  • Prepare the cabbage by discarding any discolored or bruised leaves, then give it a good rinse under cold water. Chop the cabbage head into 2-inch pieces.
  • Divide 3 cups of water evenly among 3 bowls. Stir 1 cup of sea salt into each bowl of water. Sprinkle the remaining 1 cup of sea salt over the cabbage.
  • Submerge salted cabbage in 3 bowls of water and let it sit for 6 to 12 hours.
  • Wash cabbage with cold water, ensuring it's clean. Squeeze out excess water until cabbage is rubbery. Let cabbage drain in a colander or basket for at least 2 hours.
  • In a saucepan, mix 3 cups of water with rice flour and bring to a boil. Whisk continuously until the mixture thickens to a glue-like consistency, which should take about 5 to 10 minutes. Remove from heat and let the rice mixture cool to room temperature.
  • In a food processor, blend onion, garlic, and ginger with 1 tablespoon of water until a smooth paste forms, adding more water as needed.
  • Combine chile flakes with the onion-garlic mixture, rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds in a large bowl. Mix until well combined, then add radish and green onions, and mix thoroughly.
  • Massage the chile mixture onto each cabbage piece by hand, using gloves if preferred. Place the coated cabbage leaves in a sealed glass jar or container and cover tightly. Allow the jars to sit at room temperature for 2 days to ferment. Refrigerate the kimchi after the 2 days.

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