Cabbage Kimchi

The tantalizing aroma of fermenting cabbage fills the kitchen, instantly transporting you to a bustling Korean market. Cabbage kimchi, a tangy and spicy side dish, takes just a couple of hours to prepare before it transforms into a crunchy, flavorful delight through fermentation. This recipe works beautifully because it balances the savory notes of garlic and fish sauce with the heat of Korean red pepper flakes.

This recipe is perfect for anyone looking to elevate their meals with a burst of flavor or anyone wanting to delve into the world of fermentation. It’s great to prepare during the weekend, as it can be made ahead and enjoyed over the following weeks.

Why You’ll Love This Recipe

• The crunch of fresh vegetables combined with a spicy kick makes each bite exciting.
• It’s an easy introduction to fermenting, yielding delicious results in just a few days.
• Cabbage kimchi enhances the flavors of any dish, from rice to tacos.
• You can customize the spice level to suit your taste preferences.

What You’ll Need

Gather these ingredients to make your kimchi shine.

For the Cabbage

• 1 medium head napa cabbage (about 2 pounds)
• 1/4 cup iodine-free sea salt or kosher salt
• Water (preferably distilled or filtered)

For the Spice Paste

• 1 tablespoon grated garlic
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon granulated sugar
• 2 tablespoons fish sauce or salted shrimp paste (or 3 tablespoons water)
• 1 to 5 tablespoons Korean red pepper flakes (gochugaru)

For the Vegetables

• 8 ounces Korean radish or daikon radish (peeled and cut into matchsticks)
• 4 medium scallions (trimmed and cut into 1-inch pieces)

Note: Use water instead of fish sauce for a vegetarian version.

Substitutions & Swaps

• Napa cabbage can be replaced with green cabbage.
• Fish sauce can be swapped for soy sauce for a vegan option.
• Adjust the gochugaru amount based on your preferred spice level.
• Daikon radish can be replaced with regular radish.

How to Make It

Prepare to create a delightful batch of kimchi in just a few simple steps.

1. Cut the cabbage

Cut the cabbage lengthwise into quarters through the stem. Remove the cores, then slice each section into 2-inch wide strips.

2. Salt the cabbage

Place the cabbage in a large bowl and sprinkle with the salt. Use your hands to gently massage the salt into the leaves until they begin to soften. Add enough water to fully cover the cabbage. Place a plate on top and weigh it down with something heavy. Let it sit for 1 to 2 hours.

3. Rinse and drain

Rinse the cabbage under cold water three times to remove excess salt. Let it drain in a colander for 15 to 20 minutes.

4. Make the spice paste

In a clean bowl, mix the garlic, ginger, sugar, and fish sauce (or shrimp paste or water) until smooth. Stir in the gochugaru based on how spicy you want it.

5. Combine vegetables

Gently squeeze any extra water from the cabbage and add it to the bowl with the paste. Add the radish and scallions.

6. Mix thoroughly

Using your hands, mix everything together until the vegetables are fully coated with the paste. Wearing gloves helps protect your hands from the spice.

7. Pack the jar

Pack the kimchi into a clean 1-quart jar. Press it down firmly until the liquid rises and covers the vegetables. Leave about 1 inch of space at the top, then seal the jar.

8. Ferment the kimchi

Place the jar on a plate to catch any overflow. Let it sit at room temperature, away from direct sunlight, for 1 to 5 days. You may notice bubbles forming as it ferments.

9. Check daily

Check the kimchi once a day. Open the jar and press the vegetables down to keep them under the liquid. Taste a little each day. When it reaches a flavor you like, move it to the refrigerator. It will taste even better after another week or two.

How to Store It

Fridge: Up to 3 months in a sealed jar
Freezer: No, this dish does not freeze well
Reheat: Not applicable, enjoy cold or at room temp

Tips for Best Results

• Be sure to fully cover the cabbage with water to ensure even salting.
• Adjust the fermentation time based on your taste preference; longer fermentation results in tangier flavors.
• Always use clean utensils when handling the kimchi to avoid contamination.
• If you’re a fan of garlic, feel free to increase the amount for added flavor.

Serving Suggestions

• Serve with steamed rice for a traditional Korean meal.
• Pair alongside grilled meats for a burst of acidity.
• Use as a flavorful topping for tacos or sandwiches.