Korean Kimchi: Spicy Fermented Cabbage Recipe

Step 1

Peel off any bruised or discolored outer leaves from the cabbage, then give it a good rinse under cold water. Cut the cabbage into chunks about 2 inches wide. Next, mix 1 cup of sea salt into each of three bowls filled with a cup of water. Sprinkle the remaining cup of salt directly over the cabbage pieces. Place the cabbage into the salty water bowls so they’re partially submerged, and let them soak for 6 to 12 hours.

Step 2

After soaking, rinse the cabbage thoroughly under cold water a few times to wash away the excess salt. Give each piece a good squeeze to get rid of extra water—it should feel a bit rubbery. Let the cabbage drain in a colander or basket for at least two hours to remove as much moisture as possible.

Step 3

While the cabbage is draining, make the rice flour paste by bringing 3 cups of water and the rice flour to a boil in a saucepan. Stir constantly until it thickens to a glue-like consistency, which usually takes about 5 to 10 minutes. Take it off the heat and let it cool to room temperature.

Step 4

In a food processor, blend the onion, garlic, ginger, and a tablespoon of water until smooth, adding a bit more water if needed. In a large bowl, combine the chili flakes with the onion-garlic mixture, the cooled rice paste, fish sauce, shrimp, brown sugar, and sesame seeds. Toss in the radish and green onions, mixing everything together well.

Step 5

Now, with gloves on (trust me, your hands will thank you), coat each cabbage piece thoroughly with the spicy mixture. Pack the coated cabbage tightly into airtight jars or containers, seal them up, and leave them at room temperature for about two days to ferment. After that, pop the jars into the fridge, and your kimchi is ready to enjoy!

Serving Tips

Enjoy this with steamed rice, grilled meats, or in soups and stews. It also works well as a spicy topping for noodles or as a flavorful addition to sandwiches and wraps. The tangy crunch adds depth to many dishes.

Reheating And Storage

Store in an airtight container in the refrigerator once fermented to slow down the process. It will keep well for several weeks and develop more complex flavors over time. Always use clean utensils to avoid contamination.

Frequently Asked Questions

How salty should the cabbage be after soaking?

The cabbage should taste salty but not overwhelmingly so; rinsing well after soaking helps remove excess salt.

Can I use regular chili flakes instead of Korean gochugaru?

It’s best to use gochugaru for authentic flavor and proper heat, but you can substitute with mild red pepper flakes if needed, adjusting the amount to taste.

How long can I ferment the kimchi at room temperature?

About two days is ideal; longer fermentation at room temperature may make it too sour.

Do I need to wear gloves when mixing the spicy paste?

Yes, gloves protect your hands from the chili’s heat and prevent skin irritation.

What if I don’t have sweet rice flour?

You can skip it, but the rice flour paste helps with texture and fermentation, so results may vary.

How long can I store the kimchi in the fridge?

Kimchi can be stored for several weeks to months in the fridge, developing more flavor over time.

Can I use regular onions instead of yellow onions?

Yellow onions are recommended for their sweetness, but white or sweet onions can be used as substitutes.

What’s the purpose of the dried salted shrimp?

It adds umami depth and authentic flavor to the kimchi’s spice mixture.