Fermented napa cabbage with Korean chili, garlic, and ginger creates this tangy, probiotic-packed side dish perfect for adding bold flavor to any meal.
# Ingredients list:
→ Produce
01 - 1 large napa cabbage, approximately 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, approximately 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)
→ Salt and Water
05 - 1/3 cup coarse sea salt
06 - 6 cups cold water
→ Spice Paste
07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tablespoons fish sauce or soy sauce for vegan option
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes (gochugaru), to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water
# Steps:
01 - Cut napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces and toss to coat. Place a plate and weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well in a colander.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Transfer to a bowl and let cool completely.
05 - In a blender, combine cooled rice paste, minced garlic, minced ginger, roughly chopped onion, fish sauce or soy sauce, and sugar. Blend until smooth consistency. Stir in gochugaru to desired spice level.
06 - In a large bowl, combine drained cabbage, julienned daikon radish, carrot if using, and sliced scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Pack the kimchi tightly into clean glass jars or fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top of each container.
08 - Seal jars and leave at room temperature away from direct sunlight for 1 to 2 days, burping the jars daily to release accumulated gas.
09 - Taste after 48 hours; once sour and tangy to your preference, transfer to refrigerator for storage. Kimchi continues to ferment slowly and develops deeper flavors over several weeks.
