Basic Napa Cabbage Kimchi
This recipe makes delicious, tangy kimchi that's great as a side dish or ingredient in other recipes.
Servings: 5 cups
Ingredients
- 1 large Napa Cabbage 2 - 3 pounds
- ¼ cup sea salt or kosher salt
- 4 cups water filtered or non chlorinated is best
- 1 tablespoon ginger grated
- 4 cloves garlic minced
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons Korean red chili flakes gochugaru
- 1 tablespoon sugar
- 1 cup daikon radish julienned (optional)
- 4 green onions chopped (optional)
- 2 tablespoons sesame seeds (optional), for garnish
- 3 sprigs fresh dill for garnish
Instructions
Prepare the Cabbage
- Cut the Napa cabbage in half lengthwise, then cut each half into 2-inch pieces. Place the cabbage pieces in a large bowl and sprinkle the salt evenly over them.Toss the cabbage to distribute the salt and let it sit for 1-2 hours. This process will help the cabbage release its water and become more pliable.
Make the Kimchi Paste
- In a small bowl, combine ginger, garlic, fish sauce, Korean red chili flakes (gochugaru), and sugar. Mix well to form a paste.
Rinse and Drain the Cabbage
- After the cabbage has rested, rinse it thoroughly under cold water to remove excess salt. Drain well, making sure to squeeze out as much water as possible.
Mix in Vegetables
- If using, mix the julienned daikon radish and chopped green onions with the cabbage.
Combine with Kimchi Paste
- Add the kimchi paste to the cabbage and vegetables. Using your hands (wearing gloves if you prefer), thoroughly mix the paste with the cabbage, ensuring all the pieces are well coated with the seasoning.
Pack into Jars
- Pack the kimchi mixture tightly into clean, airtight jars or a fermentation crock, pressing down firmly to remove air bubbles. Leave some space at the top of the jar to allow for expansion during fermentation.
Ferment
- Seal the jars with their lids but don’t screw them on too tightly, or cover the crock with a lid or cloth. Place the jars in a cool, dark place (around room temperature) to ferment for 2-4 days. The length of fermentation will depend on your taste preference; shorter fermentation times will result in milder kimchi, while longer times will yield a more tangy flavor.
Storing
- Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator. Kimchi can be eaten immediately, but its flavors will continue to develop and deepen over time. It will keep in the fridge for several months.
Notes
Adjusting Spice Levels: If you prefer milder kimchi, reduce the amount of Korean red chili flakes.
Adding Other Vegetables: Feel free to add vegetables like carrots or bell peppers for extra crunch and flavor.
Enjoy your homemade kimchi as a delicious and healthy addition to your meals!