Making Traditional Napa Cabbage Kimchi
Fermentation transforms humble greens into a complex, acidic staple. Patience is the primary ingredient here; you are fostering an environment for beneficial bacteria to work on the sugars of the vegetables.
Control the salt, control the ferment.
Use non-iodized sea salt; the iodine can interfere with the fermentation process. Your cabbage should be firm, and your kitchen should be clean enough to prevent unwanted mold.
- Large stainless steel or glass mixing bowl
- Colander
- Rubber gloves
- 1-gallon glass jar
- Fermentation weight or a small glass saucer
What goes in.
- 2 large headsNapa cabbage, quartered lengthwise
- 1/2 cupCoarse Korean sea salt
- 1/4 cupSweet rice flour
- 2 cupsWater
- 1/4 cupSugar
- 1/2 cupGarlic, minced
- 1 tbspGinger, grated
- 1 cupGochugaru (Korean red chili flakes)
- 1/4 cupFish sauce
- 1 bunchGreen onions, cut into 1-inch pieces
Drawing out the water
Apply salt to the leaves near the stem where they are thickest. The cabbage is ready for the paste only when the thickest white ribs bend without snapping.
The method.
Curing
Rub salt between every leaf of the cabbage quarters. Let it sit in a bowl for two hours, flipping the quarters every 30 minutes, until the cabbage is limp.
Rinsing
Rinse the cabbage under cold running water three times to remove excess salt. Drain thoroughly in a colander for at least 30 minutes.
Paste base
Whisk the rice flour and water in a saucepan over medium heat until it bubbles and thickens into a paste. Stir in the sugar, then cool completely.
Mixing the paste
Stir the garlic, ginger, fish sauce, and gochugaru into the cooled rice porridge. Fold in the green onions.
Coating
Wearing gloves, smear the paste onto every leaf of the cabbage, ensuring even coverage. Pack the quarters tightly into the jar, pressing down to remove air pockets.
Fermenting
Leave the jar at room temperature for 24 to 48 hours. Press down on the vegetables occasionally to ensure they stay submerged in their own liquid. Move to the refrigerator once you notice small bubbles forming.
When it doesn't go to plan.
If your cabbage is not producing enough liquid, mix a small brine of 1 teaspoon of salt per cup of water and add just enough to cover the vegetables.
The kimchi will continue to ferment in the fridge, so taste it every few days to decide when it has reached your preferred level of sourness.
Always leave at least two inches of headspace at the top of the jar to prevent brine from leaking as gas expands.
The ones that keep coming up.
Why does my kimchi taste too salty?
You likely did not rinse the cabbage thoroughly enough after the curing process. Always rinse three times.
Is it safe if a white film forms on top?
Small white spots are often yeast and are harmless, but fuzzy, colored mold means the batch should be discarded.
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