Save A vibrant, spicy, and tangy traditional Korean side dish made from fermented napa cabbage and radishes, seasoned with chili, garlic, and ginger. Packed with probiotics, kimchi delivers a burst of umami and crunch to any meal.
Save Fermenting your own kimchi at home allows the deep flavors of gochugaru and aromatics to meld perfectly with the crisp vegetables. This recipe yields about 2 liters of delicious, gluten-free goodness that only gets better with time.
Ingredients
- 1 large napa cabbage (about 1.2 kg / 2.5 lbs)
- 1 medium daikon radish (about 200 g), julienned
- 4 scallions, sliced
- 1 medium carrot, julienned (optional)
- 80 g (1/3 cup) coarse sea salt
- 1.5 liters (about 6 cups) cold water
- 6 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, peeled and minced
- 1 small onion, roughly chopped
- 3 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp sugar
- 3–5 tbsp Korean red chili flakes (gochugaru), to taste
- 2 tbsp rice flour
- 150 ml (2/3 cup) water
Instructions
- Step 1
- Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
- Step 2
- Dissolve sea salt in 1.5 liters cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and a weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
- Step 3
- Rinse the salted cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well.
- Step 4
- To make the spice paste, whisk rice flour with 150 ml water in a small saucepan over medium heat until thickened (about 1–2 minutes). Let cool.
- Step 5
- In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
- Step 6
- In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables.
- Step 7
- Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 2.5 cm (1 inch) headspace at the top.
- Step 8
- Seal and leave at room temperature out of direct sunlight for 1–2 days, burping the jars daily to release gas.
- Step 9
- Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.
Zusatztipps für die Zubereitung
It is important to press the vegetables down firmly when packing the jars to eliminate air pockets, which ensures an even fermentation. Remember to burp the jars daily while they are at room temperature to safely release the natural gas buildup.
Varianten und Anpassungen
For a vegan version, simply replace the fish sauce with soy sauce or a vegan fish sauce. If you prefer a milder batch, use less gochugaru or add a grated apple or pear to the spice paste for a touch of sweetness.
Serviervorschläge
Serve this kimchi as a traditional side, or incorporate it into soups and rice dishes with eggs. It pairs beautifully with a crisp lager or a glass of dry Riesling.
Save With these steps, you will have a batch of flavorful, homemade kimchi that provides a wonderful crunch and umami kick to your meals for weeks to come.
Recipe Guide
- → How do I know when kimchi is ready to eat?
After 48 hours of room temperature fermentation, taste your kimchi. It's ready when it has developed a pleasant tangy flavor and the cabbage has softened slightly but still retains crunch. Once you like the taste, transfer it to the refrigerator where it will continue fermenting slowly.
- → Can I make kimchi less spicy?
Reduce the amount of gochugaru (Korean red chili flakes) to 2-3 tablespoons instead of the full amount. You can also add grated apple or pear to the spice paste, which naturally mellows the heat while adding subtle sweetness. The fermentation process also helps moderate spice levels over time.
- → Why do I need to burp the kimchi jars?
Burping releases built-up carbon dioxide gas produced during fermentation. Without venting, pressure can accumulate and potentially break jars or create messy leaks. Simply open the lid slightly once daily to let gas escape, then reseal. This is especially important during the first few days when fermentation is most active.
- → How long does kimchi last in the refrigerator?
Properly stored kimchi can last 3-6 months in the refrigerator, though the flavor continues evolving. It becomes increasingly sour and tangy over time. Keep the vegetables submerged under their juices and always use clean utensils when serving to prevent contamination.
- → What's the purpose of the rice flour in the paste?
Rice flour creates a smooth, thickened base that helps the spice paste adhere evenly to the cabbage leaves. It also provides starch that beneficial bacteria feed on during fermentation, promoting healthy microbial activity. The resulting texture is creamier and coats vegetables more thoroughly than a liquid mixture would.
- → Can I skip the fish sauce for a vegan version?
Absolutely. Substitute the fish sauce with an equal amount of soy sauce or commercially available vegan fish sauce. The umami depth will be slightly different but still delicious. Many traditional Buddhist temple kimchi recipes have been plant-based for centuries, so this variation is entirely authentic.