Name: Kimchi (Napa Cabbage Kimchi) Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 2 h 50 min
Cuisine: Korean
Ingredients: 8 pounds napa cabbage (about 2 heads, typically 4 pounds each); 2 cups kosher salt (or as needed for salting); 1½ cups water; ⅓ cup rice flour (regular or glutinous); 1 large apple (cut into smaller pieces, core discarded; Fuji, Honeycrisp, or Gala recommended, Korean pear can be substituted); 1 large onion (peeled and cut into smaller pieces); 20 cloves garlic (peeled, about 3oz/85g); 2 inch knob of ginger (peeled and cut into smaller pieces); ½ cup fish sauce (or ¾ cup saeujot as substitute); 2 cups coarse gochugaru (Korean red pepper flakes), divided; 1 pound Korean radish (peeled and julienned); 6 ounces carrot (peeled and julienned); 4 ounces Asian chives (cut into 1 inch pieces, discard 1-2 inches of tough stem)

Introduction

Kimchi is a quintessential Korean dish that brightens any meal with its bold, tangy, and spicy flavors. This recipe for Napa Cabbage Kimchi guides you through the traditional process of making this fermented delight from scratch. It’s a rewarding project that results in a delicious condiment packed with probiotics and vibrant taste.

A large bunch of napa cabbage coated thickly with a bright red chili paste is held up by a woman’s hand wearing a white glove, with the bottom end dripping down onto a small pile of the same mixture on a white plate. The cabbage leaves are layered, showing white and pale green sides beneath the rich red spice paste, with some green onion stalks and thin orange carrot strips mixed inside. The scene is set against a white marbled surface and a white tiled wall background, highlighting the vibrant colors and textures of the kimchi photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pounds napa cabbage (usually each head is around 4 pounds)

About 2 cups kosher salt (or as needed for salting)

1½ cup water

⅓ cup rice flour (regular or glutinous)

1 large apple (cut into smaller pieces, core discarded; Fuji, Honeycrisp, Gala preferred)

1 large onion (peeled and cut into smaller pieces)

20 cloves garlic (peeled, about 3 oz/85 g)

2 inch knob of ginger (peeled and cut into smaller pieces)

½ cup fish sauce (or ¾ cup saeujot as substitute)

2 cups coarse gochugaru (Korean red pepper flakes, divided)

1 pound Korean radish (peeled and julienned)

6 ounces carrot (peeled and julienned)

4 ounces Asian chives (cut into 1 inch pieces, discard 1 to 2 inches of tough stem)

Instructions

Step 1: Peel away and discard any undesirable outer leaves of the napa cabbage. Quarter the cabbage lengthwise, trimming excess core. Rinse each quarter thoroughly under water to remove dirt, and drain well.

Step 2: Sprinkle kosher salt between every leaf layer of each cabbage quarter, focusing generously around stems. Stack the salted cabbages in a large bowl, cover, and weigh them down with a heavy object. Let them salt for 1½ to 2 hours, rotating every 30 minutes to ensure even salting.

Step 3: Rinse a leaf to taste for saltiness after salting; if needed, continue salting for up to an hour more until the cabbage is bendable and well seasoned but not overly salty.

Step 4: While salting, mix rice flour and water in a saucepan over medium heat. Stir constantly as it thickens into a translucent paste. Transfer to a large bowl and let cool.

Step 5: Blend apple, onion, garlic, ginger, and fish sauce until smooth. Add half of the gochugaru and blend again until well combined.

Step 6: Stir the blended mixture into the cooled rice flour paste. Add the remaining gochugaru and mix by hand (wear gloves). Fold in the julienned radish, carrot, and chopped Asian chives until evenly coated.

Step 7: Rinse the salted cabbage quarters with fresh water 2 to 3 times to remove excess salt. Gently squeeze out excess water, taking care not to bruise the leaves and stems.

Step 8: Using gloved hands, coat each leaf of a cabbage quarter thoroughly with the kimchi marinade. Make sure to layer some julienned vegetables between leaves for texture and flavor.

Step 9: Fold each marinated cabbage quarter over itself to keep it compact. Repeat for all quarters.

Step 10: Pack the kimchi tightly into sterilized glass jars or BPA-free plastic containers, leaving about 1 inch of headspace to allow for expansion during fermentation.

Step 11: The kimchi can be enjoyed immediately, chilled, or fermented at room temperature until it reaches your preferred tanginess before refrigerating and using in various dishes.

Tips & Variations

Use Korean pear instead of apple for a more traditional sweetness and texture.

Adjust the amount of gochugaru to control the spice level according to your preference.

Keep your workspace and utensils very clean to promote healthy fermentation and avoid unwanted bacteria.

Wear gloves when mixing the kimchi marinade to protect your skin from irritation from chili flakes.

Storage

Store kimchi in airtight containers in the refrigerator. It will develop more complex flavors over time and can last several weeks to months if kept cold. For best taste, consume within 1 to 3 months, but fermentation will continue slowly. Serve chilled or at room temperature. If you prefer more mild flavor, refrigerate soon after packing to slow fermentation.

FAQs

How long does it take for kimchi to ferment?

Fermentation time varies depending on temperature and personal taste. At room temperature, kimchi can start to ferment within 1 to 2 days, becoming tangier over a week. Refrigerated kimchi ferments more slowly and is usually best after 1 to 2 weeks.

Can I use regular salt instead of kosher salt?

It’s best to use kosher salt because its larger grains make it easier to control salting without overdoing it. If using regular table salt, reduce the amount since it is denser and saltier by volume.