Traditional Napa Cabbage Kimchi
To make traditional kimchi, you must first salt the napa cabbage until the thick white stems become flexible enough to bend without snapping. Once rinsed and dried, you coat the leaves in a paste of glutinous rice flour porridge, aromatics, and gochugaru, then leave it at room temperature to begin the fermentation process before moving it to cold storage.
Patience is your primary ingredient.
The quality of your kimchi depends on the initial salting stage; if you rush it, the cabbage will retain too much water and turn mushy.
- large mixing bowl
- colander
- rubber gloves
- glass jars with tight seals
What goes in.
- 2 headsnapa cabbage
- 1/2 cupcoarse sea salt
- 2 cupswater
- 2 tbspglutinous rice flour
- 1/2 cupgochugaru (coarse chili flakes)
- 1/4 cupfish sauce
- 1 tbspminced garlic
- 1 tspminced ginger
- 1 cupdaikon radish, julienned
- 3 stalksgreen onions, cut into 1-inch pieces
Mastering the wilt
The cabbage is ready for seasoning only when the thickest part of the stem loses its crunch and can be bent into a U-shape without cracking.
The method.
Prep the cabbage
Cut the cabbages in half lengthwise. Rub coarse salt between every single leaf, focusing heavily on the thick white base. Let it sit for 2 hours, turning the cabbage every 30 minutes.
Rinse and drain
Rinse the salt away thoroughly under cold running water three times. Place in a colander and let it drain for at least 30 minutes; excess water will ruin the final texture.
Make the porridge
Whisk water and glutinous rice flour in a small saucepan over medium heat until it bubbles and thickens into a clear paste. Remove from heat and stir in the gochugaru, fish sauce, garlic, and ginger.
Combine
Mix the julienned daikon and green onions into the red paste. Wearing gloves, rub this mixture onto every leaf of the cabbage, starting from the outside and working inward.
Pack and ferment
Fold the leaves neatly and pack the cabbage tightly into jars. Leave an inch of headspace at the top. Let it sit at room temperature for 24 hours to spark fermentation, then move to the refrigerator.
When it doesn't go to plan.
Always wear gloves when handling the paste to prevent chili burn on your skin.
Pack the cabbage firmly into the jar to remove air pockets, which promotes even fermentation.
The kimchi is ready to eat once it smells slightly acidic and tangy, usually after 3 to 5 days in the fridge.
The ones that keep coming up.
Why does my kimchi have a liquid layer on top?
This is normal. As the cabbage ferments, it releases water. Keep the cabbage pressed down so it stays submerged in its own juices.
Can I use table salt?
Avoid table salt, as the iodine content can interfere with the fermentation process and create off-flavors.
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