Spicy Fermented Korean Kimchi (Printable)

Spicy, tangy fermented napa cabbage with radishes, garlic, and Korean chili flakes.

# What You'll Need:

→ Produce

01 - 1 large napa cabbage, about 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, about 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)

→ Salt & Water

05 - 1/3 cup coarse sea salt
06 - 6 cups cold water

→ Spice Paste

07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tbsp fish sauce or soy sauce for vegan version
11 - 1 tbsp sugar
12 - 3 to 5 tbsp Korean red chili flakes (gochugaru), to taste
13 - 2 tbsp rice flour
14 - 2/3 cup water

# Directions:

01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups 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.
03 - Rinse the salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, about 1 to 2 minutes. Let cool completely.
05 - 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.
06 - 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.
07 - Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal and leave at room temperature out of direct sunlight for 1 to 2 days, burping the jars daily to release gas.
09 - 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.

# Expert Hints:

01 -
  • You'll have probiotics and umami-packed side dishes ready to grab for weeks, turning even plain rice into something crave-worthy.
  • The process feels like you're doing something genuinely traditional, not just following trends—your kitchen becomes a mini fermentation lab.
  • Once you taste homemade kimchi, the jarred versions at the store will taste one-dimensional by comparison.
02 -
  • The salting stage isn't optional—it wilts the cabbage and creates the environment where good fermentation bacteria thrive while harmful ones can't survive.
  • Glass jars are your friend because you can see what's happening inside, and you'll notice when liquid rises above the vegetables (which is perfect and expected).
  • Fermentation speed depends on temperature—warmer kitchens (70–75°F) speed things up to 1 to 2 days, while cooler ones take 4 to 7 days, giving you more complex flavor.
03 -
  • Add grated apple or pear to your spice paste if you want milder, slightly sweet kimchi—the natural sugars balance heat without making it cloying.
  • Use a fermentation weight or even a smaller jar filled with water inside your larger jar to keep vegetables submerged; exposed vegetables can develop mold.
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