Traditional Napa Cabbage Kimchi
The soul of kimchi lies in the balance between the crispness of the cabbage and the depth provided by the paste. It is a process of patience, where the ingredients transform through lactic acid fermentation.
Salt is your primary tool
The cabbage must be sufficiently softened by the brine before you rinse it; if it is not limp enough to bend without snapping, the final texture will be tough.
- Large mixing bowl
- Colander
- Rubber gloves
- Glass fermentation jar
- Weights or a small plate
What goes in.
- 2 headsNapa cabbage, quartered
- 1/2 cupcoarse sea salt
- 2 tbspsweet rice flour
- 1 cupwater
- 2 tbspsugar
- 1/2 cupgochugaru (Korean red chili flakes)
- 1/4 cupfish sauce
- 1 tbspsalted shrimp (saeu-jeot), minced
- 1/2 cupgarlic, minced
- 1 tspginger, minced
- 1 bunchscallions, cut into 1-inch pieces
Drawing out the water
Massage salt into every leaf, focusing on the thick white stems. Leave it for two hours, turning the cabbage every thirty minutes, until the stems are flexible and the water has been pulled out.
The method.
Brine the cabbage
Quarter the cabbage. Rub coarse salt between every leaf. Let sit for 2 hours, then rinse thoroughly under cold water three times to remove excess salt.
Prepare the porridge
Whisk rice flour and water in a small pot over medium heat. When it bubbles and turns translucent, add sugar. Cook for 1 minute and let cool completely.
Mix the seasoning
In a large bowl, combine the cooled porridge, gochugaru, fish sauce, salted shrimp, garlic, ginger, and scallions. This forms the base paste.
Coat the leaves
Wearing gloves, smear the paste onto every leaf of the cabbage quarters, working from the outside in.
Pack and ferment
Press the cabbage tightly into a glass jar, leaving space at the top. Push down firmly to remove air pockets. Cover and keep at room temperature for 24-48 hours before moving to the refrigerator.
Other turns to take.
Kkakdugi
Use cubed Korean radish instead of Napa cabbage, following the same salting and seasoning process.
When it doesn't go to plan.
Always wear gloves when handling the paste; the chili and garlic will irritate skin.
If you see bubbles or brine rising to the top of the jar during fermentation, push the cabbage back down to keep it submerged.
The kimchi is ready to eat once it tastes slightly sour, usually after 5 to 7 days in the refrigerator.
The ones that keep coming up.
What should I do if the cabbage is too salty?
Rinse the cabbage quarters for a longer period under cold running water before applying the paste.
Can I use regular table salt?
Avoid table salt with iodine or anti-caking agents, as these can interfere with the fermentation process and alter the final taste.
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