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Korean · Side
Traditional Korean Kimchi
Fiery, funky, and impossibly addictive, homemade kimchi transforms humble napa cabbage into a probiotic powerhouse bursting with ginger, garlic, and chili heat. The quick fermentation process develops complex umami flavors while keeping the vegetables crisp and alive. Make this staple condiment whenever you want to elevate any meal, from simple rice bowls to grilled meats.
Prep time
45 minutes
Total time
45 minutes
Servings
8
Ingredients
- 2 lbs napa cabbage, cut into 2-inch pieces
- 1/4 cup sea salt
- 1 tbsp grated fresh ginger
- 5 garlic cloves, minced
- 1 tsp sugar
- 3 tbsp fish sauce (or soy sauce for vegan)
- 1-5 tbsp Korean red pepper flakes (gochugaru)
- 4 scallions, chopped
- 1 daikon radish, julienned (optional)
Instructions
- Place cabbage in a large bowl and toss with salt. Let sit 2 hours, turning every 30 minutes.
- Rinse cabbage thoroughly under cold water and drain well in a colander for 15 minutes.
- Combine ginger, garlic, sugar, fish sauce, and gochugaru in a small bowl to make paste.
- Mix drained cabbage with spice paste, scallions, and daikon until well coated.
- Pack kimchi tightly into a clean glass jar, pressing down to remove air bubbles.
- Leave 1 inch headspace and weigh down with a clean weight if needed.
- Ferment at room temperature 3-5 days, then refrigerate up to 6 months.
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