Traditional Napa Cabbage Kimchi
This is a rhythmic process. It starts with the heavy salting of the cabbage to draw out moisture and ends with a patient wait as the beneficial bacteria turn the raw vegetables into a tangy, preserved staple.
Patience is your primary ingredient
Do not rush the initial salting process, as the cabbage must be thoroughly dehydrated to maintain its crunch. Keep your workspace clean and use sanitized jars to ensure only the right bacteria thrive.
- large non-reactive mixing bowl
- colander
- heavy plate or weight
- glass mason jars or fermentation crock
- rubber gloves
What goes in.
- 2 largenapa cabbage
- 1/2 cupcoarse sea salt
- 1 cupgochugaru (Korean red chili flakes)
- 1/4 cupfish sauce
- 2 tbspminced garlic
- 1 tbspgrated ginger
- 1 bunchscallions, cut into 1-inch pieces
- 1 cupdaikon radish, cut into thin matchsticks
- 2 tbspglutinous rice flour mixed with 1 cup water and simmered until thickened
Ensuring the right texture
The cabbage is ready for the paste only when the thickest part of the stem bends easily in your fingers without breaking. If it snaps, let it sit in the salt for another hour.
The method.
Prepare the cabbage
Cut the cabbages in half lengthwise, then make a small slit at the base of the stems to pull them apart by hand. Sprinkle salt between every leaf, focusing heavily on the thick white stems.
Salt the cabbage
Let the cabbage sit in a bowl for 2 hours, turning the leaves every 30 minutes. Rinse the cabbage thoroughly under cold water three times to remove excess salt, then drain for 30 minutes.
Make the paste
Whisk the cooled rice flour porridge with the chili flakes, fish sauce, garlic, ginger, sugar, and scallions. Fold in the daikon matchsticks.
Coat the leaves
Wearing gloves, smear the paste onto every individual cabbage leaf. Work from the outside in, ensuring the paste reaches the base of every stem.
Pack and ferment
Press the cabbage firmly into your glass jars, leaving at least an inch of headspace. Close the lid and keep at room temperature away from direct sunlight for 24 to 48 hours.
When it doesn't go to plan.
Always wear gloves when applying the chili paste to prevent burning your skin.
If the kimchi smells too sharp too quickly, move it to the refrigerator sooner to slow down the fermentation.
Press the cabbage down daily to ensure it remains submerged in its own juices.
The ones that keep coming up.
How do I know when it is ready?
The cabbage will smell sour and tangy, and you will see small bubbles forming in the jar. Taste a small piece; if it is acidic and crisp, it is ready.
Can I use table salt?
Avoid table salt, as the iodine and anti-caking agents can interfere with the fermentation process and soften the cabbage.
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