Napa Cabbage Kimchi

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rinse the cabbage quarters and, while still wet, sprinkle the coarse salt between every leaf, using more toward the thick stem ends.

   Mark done

2. Leave in a large bowl for 2 hours, turning every 30 minutes. The cabbage should become limp enough to bend a stem in half without snapping.

   Mark done Start 2 hr timer

3. Rinse thoroughly three times to remove excess salt, then drain upside down in a colander for 30 minutes.

   Mark done Start 30 min timer

4. Whisk the rice flour into the water and cook over medium heat for 3 minutes until it thickens into a paste. Stir in the sugar and cool completely.

   Mark done Start 3 min timer

5. Blend the garlic, ginger and onion with the fish sauce and salted shrimp into a smooth purée.

   Mark done

6. Combine the cooled rice paste, the purée and the gochugaru into a thick red paste, then fold through the daikon, carrot and spring onions.

   Mark done

7. Wearing gloves, spread the paste generously between every leaf of each cabbage quarter, working from the base outward.

   Mark done

8. Fold each quarter over on itself and pack tightly into a clean jar or container, pressing down hard to eliminate air pockets. Leave 5 cm of headroom.

   Mark done

9. Leave at cool room temperature for 1 to 2 days until it smells sour and bubbles rise when pressed, then refrigerate. It is edible immediately and best after 2 weeks.

   Mark done

Chef’s Tips

• Wear gloves. Gochugaru will stay on your hands for a day and find your eyes.
• Press down daily during fermentation to keep everything below the brine.
• Open the jar over a sink for the first week — fermentation builds real pressure.

Pairing Suggestions

• Soju or a cold lager
• Serve with almost any Korean meal, or with rice and a fried egg
• Use aged kimchi for jjigae and pancakes

Storage & Reheating

Refrigerates for 6 months and keeps getting sourer. Older kimchi is better for cooking than eating raw.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.