Traditional Napa Cabbage Kimchi
Kimchi is the result of salt-curing Napa cabbage and fermenting it in a paste of aromatics, chili, and fermented seafood. You keep the vegetable crisp by drawing out moisture with coarse sea salt before coating it in a pungent, spicy mixture that transforms over several days at room temperature.
Salt is your structural integrity.
If you don't draw enough water out of the cabbage, the kimchi will turn soft and watery rather than staying crisp. Use coarse, non-iodized sea salt for the best results.
- Large glass or ceramic fermentation crock
- Large mixing bowl
- Rubber gloves
- Heavy glass weight or clean stone
What goes in.
- 2 largeNapa cabbages
- 1/2 cupCoarse sea salt
- 1 cupDaikon radish, matchstick-cut
- 1 cupCarrots, matchstick-cut
- 1 bunchScallions, cut into 1-inch pieces
- 1/2 cupGochugaru (Korean red chili flakes)
- 1/4 cupFish sauce
- 2 tbspMinced garlic
- 1 tbspGrated ginger
- 1 tbspSugar
- 3 tbspSweet rice flour mixed with 1 cup water, simmered to a paste
Achieving the limp snap
Massage salt between every leaf. Let it sit for two hours, turning every thirty minutes; the cabbage is ready when the thickest white stem bends without snapping.
The method.
Brine the cabbage
Halve the cabbages, then quarter them. Rub salt into every layer, focusing on the stem base. Let rest for 2 hours until softened.
Rinse and drain
Rinse the cabbage thoroughly in cold water three times to remove excess salt. Drain in a colander for at least an hour; any remaining water will dilute the flavor.
Prepare the paste
In a bowl, combine the rice flour paste, gochugaru, fish sauce, garlic, ginger, and sugar. Fold in the radish, carrots, and scallions.
Coat the leaves
Wearing gloves, smear the paste onto every leaf of the cabbage, starting from the outermost leaf and working toward the heart.
Pack the jar
Press the coated quarters into your jar, pushing down firmly to remove air pockets. Leave at least two inches of headspace at the top.
Ferment
Cover and leave at room temperature for 24 to 48 hours. When you see bubbles forming around the edges and the scent turns tangy, move it to the refrigerator.
When it doesn't go to plan.
Always wear gloves when working with the paste, or the chili will sting your skin for hours.
If you prefer a milder funk, shorten the room-temperature fermentation time.
Use a weight to keep the cabbage submerged in its own juices to prevent mold growth on the surface.
The ones that keep coming up.
How do I know when it is ready to eat?
It is safe to eat as soon as it is made, but the taste deepens after a week in the refrigerator.
What if my cabbage gets soft?
Usually, this means the cabbage was not rinsed well enough or the salt content was too low, preventing proper preservation.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe