Spicy Fermented Korean Kimchi (Printable Version)

Traditional Korean fermented cabbage with chili, garlic, and ginger for a spicy, tangy, probiotic-rich side dish.

# What You Need:

→ Produce

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

→ Salt and 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 tablespoons fish sauce or soy sauce for vegan preparation
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes, adjusted to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water

# How To Make:

01 - Cut 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 and toss to coat evenly. Place a plate with 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 in a colander.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Remove from heat and let cool completely.
05 - In a blender, combine cooled rice paste, minced garlic, minced ginger, chopped onion, fish sauce or soy sauce, and sugar. Blend until smooth. Stir in Korean red chili flakes to reach desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot if using, and scallions. Add prepared spice paste and wearing kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Transfer kimchi mixture tightly into clean glass jars or fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top of each container.
08 - Seal containers and leave at room temperature away from direct sunlight for 1 to 2 days. Burp the jars daily to release accumulated gas.
09 - Taste after 48 hours; once kimchi achieves desired sourness and tanginess, transfer to refrigerator for long-term storage. Continue to develop deeper flavors over several weeks with slow refrigeration fermentation.

# Expert Suggestions:

01 -
  • You'll taste real fermentation magic happening in your own kitchen, that tangy-spicy shift from day one to day seven.
  • Once you make it, store-bought kimchi never quite compares, and your fridge becomes the best-smelling place in your home.
  • It's a living food that keeps getting better, fuller, more complex the longer it sits—almost like it's improving itself.
02 -
  • Don't skip the rinsing step after salting—over-salted kimchi tastes more like brine than fermented vegetable, and there's no fixing that.
  • Temperature matters more than you'd think; warmer kitchens ferment faster (1–2 days), while cooler ones take 5–7 days, which actually develops more complex flavor.
  • Fermentation produces gas, so use jars with lids that can burp or open slightly, never sealed containers that can't release pressure safely.
03 -
  • Use a fermentation weight or even a small jar filled with brine to keep vegetables submerged—anything exposed to air can develop unwanted mold.
  • If your kitchen is cold, fermentation slows dramatically; keep jars in a slightly warmer spot or accept it'll take longer and develop even more complex flavor.
  • Taste daily after day 3 so you catch the exact moment it reaches your preferred sourness—fermentation accelerates as it goes.
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