Food

Kimchi

Kimchi is a traditional Korean fermented vegetable dish, typically made with napa cabbage and Korean red pepper flakes. This recipe makes about 1 quart.

Ingredients

For the cabbage:

• 1 medium napa cabbage (about 2 lbs)
• 1/4 cup sea salt
• Water

For the paste:

• 1 tablespoon grated garlic (about 5-6 cloves)
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 2-3 tablespoons fish sauce (or soy sauce for vegetarian)
• 1-5 tablespoons Korean red pepper flakes (gochugaru)*
• Water as needed

Vegetables:

• 4 scallions, trimmed and cut into 1-inch pieces
• 1 cup julienned daikon radish (optional)

*Start with 1 tablespoon for mild, 3-4 for medium, 5+ for spicy

Instructions

Day 1: Salt the cabbage

1. Prep the cabbage: Cut the cabbage lengthwise into quarters. Cut the cores out. Cut each quarter crosswise into 2-inch strips.

2. Salt it: Place the cabbage in a large bowl. Sprinkle with salt and massage it into the leaves. Add enough water to cover the cabbage. Place a plate on top and weigh it down.

3. Let it brine: Let stand for 1-2 hours until the cabbage has wilted.

4. Rinse: Rinse the cabbage under cold water 3 times. Drain in a colander for 15-20 minutes.

Day 1 (continued): Make the paste and mix

5. Make the paste: In a small bowl, combine garlic, ginger, sugar, and fish sauce. Mix in the red pepper flakes. Add a few tablespoons of water to make a thin paste.

6. Combine: In a large bowl, combine the drained cabbage, scallions, and radish (if using). Add the paste and mix thoroughly with your hands (wear gloves!).

7. Pack it: Pack the kimchi into a 1-quart glass jar. Press down to remove air bubbles. Leave at least 1 inch of space at the top.

8. Ferment: Leave the jar at room temperature (65-75°F) for 1-5 days. Press down on the kimchi once a day to keep it submerged. Taste it daily—when it’s tangy enough for you, move to step 9.

Storage

9. Refrigerate: Once fermented to your liking, seal tightly and refrigerate. It will continue to ferment slowly in the fridge.

10. Enjoy: Kimchi is ready to eat immediately but tastes better after a week. It keeps for several months refrigerated.

Tips

• Gochugaru (Korean red pepper flakes) is essential for authentic flavor—find it at Asian markets or online
• Use non-iodized salt for fermentation
• Glass or food-grade plastic containers work best (avoid metal)
• The kimchi will bubble and smell strong during fermentation—this is normal!
• Adjust fermentation time based on temperature: warmer = faster fermentation
• Burp the jar daily during fermentation to release gas

Serving suggestions

• Serve as a side dish (banchan) with rice
• Add to fried rice, ramen, or soup
• Top burgers, or grilled cheese
• Eat regularly straight from the jar (ideal)

Beverages