Traditional Kimchi (Spicy Fermented Cabbage)

Name: Traditional Kimchi (Spicy Fermented Cabbage)
Total time: 45 min
Ingredients: 1 large head (about 2 lbs) napa cabbage (Chinese cabbage); 1/2 cup coarse sea salt; 4 tablespoons Korean red pepper flakes (gochugaru); 2 tablespoons fish sauce; 1 tablespoon soy sauce; 6 cloves garlic cloves; 1-inch piece fresh ginger, peeled; 1/2 medium Asian pear or apple; 1 medium carrot, julienned; 4 stalks green onions, cut into 2-inch pieces; enough for brining water

A classic Korean fermented side dish featuring crisp napa cabbage coated in a fiery, garlicky paste. This probiotic-rich kimchi develops complex flavors over several days of fermentation, making it a beloved staple in Korean cuisine.

45 min

Medium

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Traditional Kimchi (Spicy Fermented Cabbage)

Story

This traditional kimchi recipe yields a perfectly tangy and spicy fermented cabbage that gets better with age. While the active prep time is quick, the magic happens during fermentation—plan ahead for the best flavor development.

Ingredients

napa cabbage (Chinese cabbage) 1 large head (about 2 lbs)

coarse sea salt 1/2 cup

Korean red pepper flakes (gochugaru) 4 tablespoons

fish sauce 2 tablespoons

soy sauce 1 tablespoon

garlic cloves 6 cloves

fresh ginger, peeled 1-inch piece

Asian pear or apple 1/2 medium

carrot, julienned 1 medium

green onions, cut into 2-inch pieces 4 stalks

water enough for brining

Instructions

Salt the cabbage

Remove any wilted outer leaves from the cabbage. Cut the head into quarters lengthwise, then rinse under cold water. Coat each quarter generously with salt, paying extra attention to the thick stem areas. Place in a large bowl or pot, adding water to just cover the cabbage. Let soak for 2-4 hours until the leaves become pliable and slightly translucent.

Rinse and drain

After brining, remove the cabbage quarters and rinse thoroughly under cold running water to remove excess salt. Gently squeeze out any remaining water and set aside to drain well.

Make the kimchi paste

In a food processor, blend together the garlic, ginger, pear, fish sauce, and soy sauce until smooth. Transfer to a large bowl and stir in the Korean red pepper flakes until a thick, vibrant paste forms. Add the julienned carrots and green onions, mixing until evenly coated.

Coat the cabbage

Working carefully with one cabbage quarter at a time, spread the spicy paste between each leaf, ensuring thorough coverage. Fold the leaves together and place in a clean, airtight glass jar (about 1-quart capacity), pressing down firmly to eliminate air pockets.

Ferment and store

Seal the jar and let it sit at room temperature (68-72°F is ideal) for 3-5 days. Check daily and press down on the cabbage to release any built-up gases. Once the kimchi tastes tangy and slightly fizzy, transfer to the refrigerator to slow fermentation. Flavor improves over 2-3 weeks.