Fermenting Napa Cabbage Kimchi
A proper batch of kimchi depends on patience and the correct salt-to-cabbage ratio. Once the cabbage is softened and rinsed, it acts as a vessel for the spices, transforming into a reliable staple that keeps in the refrigerator for months.
Control the salt, control the ferment.
The initial salting stage is non-negotiable; if you rush the dehydration, the final texture will be watery and limp rather than crisp.
- large non-reactive mixing bowl
- colander
- heavy glass fermentation jar or stoneware crock
- nitrile gloves
- clean kitchen towel
What goes in.
- 2 largeNapa cabbage, quartered lengthwise
- 1/2 cupcoarse sea salt
- 1 cupdaikon radish, cut into matchsticks
- 1/2 cupgochugaru (coarse Korean red chili flakes)
- 1/4 cupfish sauce
- 3 tbspminced garlic
- 1 tbspgrated fresh ginger
- 1 tspsugar
- 4 stalksscallions, cut into 1-inch pieces
Checking for readiness
To see if the cabbage is ready for the paste, bend the thick white stalk. It should fold back on itself without snapping; if it breaks, the cabbage still holds too much water.
The method.
Salt the cabbage
Rub sea salt between every layer of leaves, focusing on the thick white stems. Place in a bowl and let sit for 2 hours, turning every 30 minutes, until limp.
Rinse and drain
Rinse the cabbage thoroughly under cold running water three times to remove excess salt. Drain in a colander for at least 30 minutes; excess water ruins the fermentation.
Mix the paste
In a bowl, stir together the gochugaru, fish sauce, garlic, ginger, sugar, and radish matchsticks. Add the scallions last.
Coat the cabbage
Wearing gloves, rub the paste into each leaf layer until every surface is red. Pack the cabbage tightly into a jar, pressing down to remove air pockets.
Ferment
Leave the jar at room temperature away from direct sunlight for 24 to 48 hours. When you see bubbles rising and notice a sharp scent, move it to the refrigerator.
When it doesn't go to plan.
Use only sea salt without iodine, as iodine can inhibit the good bacteria needed for fermentation.
Do not fill your jar to the very top; fermentation causes the mixture to expand and it will leak.
If the kimchi tastes too sour after a few weeks, use it in soups rather than eating it raw.
The ones that keep coming up.
Why is my kimchi floating?
The cabbage must be submerged under its own juices. If it floats, use a clean glass weight or a small plastic bag filled with water to keep the solids pressed down.
Can I use table salt?
Avoid it. Anti-caking agents and iodine additives can negatively affect the fermentation process and lead to inconsistent results.
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