Kimchi (Traditional Korean Fermented Cabbage)

  • Total time - 3 - 7 days (fermentation)
  • Preparation - 1 hour
  • Salting time - 2 - 3 hours
  • Servings: 8
  • Country: Korea
A large bowl of traditional Kimchi with a red paste and vegetables.

Making homemade kimchi is a great way to enjoy an authentic Korean flavor. The key ingredient is gochugaru, Korean chili flakes, which give it its typical color and spiciness. With a little patience, you can create a supply of this healthy and delicious side dish.

Ingredients

For the Cabbage

  • 2 kg napa cabbage
  • 1 cup coarse sea salt

For the Rice Porridge

  • 2 tablespoons glutinous rice flour
  • 150 ml water

For the Kimchi Paste

  • 0.5 cup gochugaru (Korean chili flakes)
  • 4 cloves garlic, grated
  • 1 tablespoon ginger, grated
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce (optional)
  • 1 bunch green onions, chopped into 2cm pieces
  • 1 piece Korean radish or carrot, shredded

Instructions

Step 1: Salt the cabbage

Cut the cabbage into quarters or bite-sized pieces. Rub a generous amount of coarse salt between the leaves and on all pieces. Place the cabbage in a large bowl, cover, and let it sit for 2-3 hours, turning every hour. It should become soft and flexible.

Step 2: Rinse and drain

After salting, rinse the cabbage thoroughly 3-4 times under cold water to remove excess salt. Squeeze out as much water as possible.

Step 3: Prepare the porridge and paste

In a small pot, whisk together glutinous rice flour and water. Cook over medium heat, stirring constantly until it thickens into a translucent paste. Let it cool completely. In a large bowl, combine the cooled porridge, gochugaru, minced garlic, ginger, sugar, and fish sauce. Add the chopped green onions and shredded radish/carrot.

Step 4: Mixing and fermentation

Wearing gloves, add the rinsed and squeezed cabbage to the bowl with the paste. Thoroughly massage the paste into every leaf and piece of cabbage. Pack the kimchi tightly into an airtight jar or container, leaving some space at the top. Seal and let it ferment at room temperature for 1-2 days. Once it starts to bubble and smell tangy, transfer it to the refrigerator, where it will continue to ferment slowly.