Authentic Korean Kimchi: Fermented Cabbage Recipe (Print Version)
Master authentic Korean kimchi with this traditional fermented napa cabbage recipe. Experience bold, spicy, and tangy flavors, perfect as a side or ingredient.
# Recipe Info:
Prep Time: 75 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Cabbage Foundation
01 -
5 lbs Napa cabbage, outer leaves removed, quartered lengthwise, and cut into 2-inch pieces
02 -
1/2 cup Kosher salt (for brining)
→ The Fiery Fermentation Paste
03 -
1 cup Gochugaru (Korean chili flakes)
04 -
1/2 cup garlic cloves, peeled
05 -
1/4 cup fresh ginger, peeled and roughly chopped
06 -
1/4 cup fish sauce
07 -
2 tbsp salted shrimp (saeujeot), finely minced
08 -
2 tbsp glutinous rice flour
09 -
1 tbsp granulated sugar
10 -
1 cup water
→ Fresh Aromatic Accents
11 -
1 bunch green onions (about 6-8 stalks), cut into 2-inch pieces
12 -
1 lb Korean radish (mu), peeled and julienned
13 -
1 medium carrot, peeled and julienned
14 -
1/2 medium Asian pear, peeled and grated
15 -
1/2 medium yellow onion, grated
# Instructions:
01 -
In a very large bowl, thoroughly toss 5 lbs Napa cabbage with 1/2 cup Kosher salt. Let it sit for 1.5-2 hours, tossing every 30 minutes, until the cabbage is softened and pliable. This crucial step prepares the cabbage for your Authentic Korean Fermented Cabbage Kimchi.
02 -
In a small saucepan, whisk 2 tbsp glutinous rice flour with 1 cup water until smooth. Cook over medium heat, stirring constantly, until it thickens into a translucent porridge. Remove from heat and let it cool completely before proceeding with the paste.
03 -
In a food processor, combine 1 cup Gochugaru, 1/2 cup garlic cloves, 1/4 cup fresh ginger, 1/4 cup fish sauce, 2 tbsp salted shrimp, 1 tbsp granulated sugar, and the cooled rice porridge. Blend until a thick, vibrant, and relatively smooth paste forms.
04 -
In a separate very large bowl, combine 1 bunch green onions, 1 lb Korean radish, 1 medium carrot, 1/2 medium Asian pear, and 1/2 medium yellow onion. Add the prepared kimchi paste and mix thoroughly until all the fresh vegetables are evenly coated.
05 -
After brining, rinse the cabbage thoroughly under cold running water 2-3 times to remove excess salt. Squeeze out as much water as possible from the cabbage. This step is vital for the perfect salt balance in your Authentic Korean Fermented Cabbage Kimchi.
06 -
Add the rinsed and drained cabbage to the bowl with the paste and fresh aromatics. Using gloved hands, thoroughly massage the paste into every piece of cabbage until evenly coated. Ensure every bite of your Authentic Korean Fermented Cabbage Kimchi is flavorful.
07 -
Tightly pack the kimchi into clean jars or an airtight container, pressing down to remove air pockets. Leave about 1-2 inches of headspace. Ferment at room temperature (65-70°F) for 1-3 days, then transfer to the refrigerator for up to several months.
# Notes:
01 -
Always wear food-safe gloves when mixing kimchi to protect your hands from the chili and prevent irritation.
02 -
The ideal fermentation time depends on your room temperature and desired sourness. Taste daily after 1 day at room temperature.
03 -
Properly stored in an airtight container in the refrigerator, homemade kimchi can last for several months, continuing to ferment slowly.
04 -
Enjoy your kimchi as a side dish with almost any Korean meal, or incorporate it into stews, fried rice, or pancakes.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Cutting board
03 -
Sharp knife
04 -
Food processor or blender
05 -
Large colander
06 -
Airtight fermentation jar or container
07 -
Gloves
# Nutrition Facts (Per Serving):
Calories: 97 kcal
Total Fat: 2 g
Total Carbohydrate: 21 g
Protein: 7 g