Description
This traditional Napa Cabbage Kimchi recipe delivers the authentic spicy and tangy flavors of Korean cuisine. Made by salting and fermenting napa cabbage with a flavorful marinade of rice flour paste, Korean red pepper flakes (gochugaru), fish sauce, garlic, ginger, garlic, apple, and assorted vegetables, this kimchi is a delicious and healthy fermented side dish perfect for enhancing any meal with its bold taste and probiotic benefits.
Ingredients
Scale
Napa Cabbage and Salting
- 8 pounds napa cabbage (about 2 heads, typically 4 pounds each)
- 2 cups kosher salt (or as needed for salting)
Rice Flour Paste
- 1½ cups water
- ⅓ cup rice flour (regular or glutinous)
Kimchi Marinade
- 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)
Instructions
- Clean and salt the napa cabbage: Peel away and discard any undesirable outer layers of the napa cabbage. Cut each head into quarters lengthwise; trim excess core. Rinse each quarter thoroughly to remove dirt, especially the outer leaves. Drain well.
- Salt the cabbage: Generously sprinkle kosher salt between every leaf layer of each cabbage quarter, focusing more on the stems. Arrange salted quarters in a large bowl, cover and weigh down with a heavy object. Let salt for 1½ to 2 hours, rotating every 30 minutes by moving the top cabbages to the bottom.
- Check salt readiness: Tear off a leaf, rinse, and taste. The cabbage should be very pliable and moderately salty, mainly at the stem. If not salty enough, continue salting for another 30 minutes to 1 hour.
- Make the rice flour paste: Whisk together rice flour and water until combined. Cook the mixture in a saucepan over medium to medium-high heat, stirring occasionally until thick and slightly translucent. Remove from heat and let cool in a large mixing bowl.
- Prepare kimchi paste in blender: Blend apple, onion, garlic cloves, ginger, and fish sauce until smooth. Add half of the gochugaru and blend again until well combined and as smooth as possible. Transfer to the bowl with cooled rice flour paste.
- Mix kimchi marinade: Add remaining gochugaru to the bowl. Using gloved hands, mix all ingredients thoroughly. Fold in julienned Korean radish, carrot, and cut Asian chives. Set aside.
- Rinse salted cabbage: Rinse each napa cabbage quarter under fresh water multiple times (2-3) to remove excess salt, ensuring salt is rinsed off between leaves. Taste after the final rinse to judge saltiness.
- Drain excess water: Gently squeeze each quarter to remove excess water without bruising the stems or leaves.
- Marinate the cabbage: Wearing gloves, work one cabbage quarter at a time, rubbing marinade thoroughly between all leaves and layering in some julienned vegetables. Fold each quarter over itself to keep tight.
- Pack kimchi: Tightly pack the marinated napa cabbage into sterilized glass jars or BPA-free plastic kimchi containers. Leave at least 1 inch of headspace above the kimchi to allow for fermentation gases and juices.
- Fermentation and storage: Kimchi can be eaten immediately, chilled, or fermented longer to develop deeper flavors. Cut into smaller pieces before serving or using in recipes.
Notes
- Using Korean pear instead of apple gives a more authentic fruit flavor traditionally used in kimchi.
- Adjust gochugaru amount to your preferred spice level; coarser flake adds texture.
- Ensure containers used for storage are sterilized to reduce unwanted bacteria during fermentation.
- Wear gloves when mixing and rubbing kimchi to protect hands from irritation caused by chili peppers and acidity.
- Fermentation time varies by temperature; colder climates slow fermentation while warmer speeds it up.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Keywords: kimchi, napa cabbage kimchi, Korean side dish, fermented vegetables, traditional kimchi, spicy kimchi, homemade kimchi, gochugaru
