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Korean Fermented Cabbage Kimchi

A spicy, tangy delight made from napa cabbage, seasoned with ginger, garlic, and red pepper flakes, perfect as a side dish or ingredient in various meals.
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Prep Time 2 hours
Total Time 2 days
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: Korean
Calories: 15
Ingredients Method Notes

Ingredients
  

Cabbage Preparation
  • 1 large Napa cabbage
  • 1/2 cup sea salt
  • 4 cups water
Seasoning Paste
  • 1 tablespoon grated ginger
  • 5 cloves garlic, minced
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1-2 teaspoons red pepper flakes (gochugaru) Adjust based on spice preference.
Finishing Touches
  • 3 pieces green onions, chopped

Method
 

Preparation
  1. Cut the Napa cabbage in half lengthwise and then into quarters.
  2. In a large bowl, dissolve 1/2 cup of sea salt in 4 cups of water.
  3. Submerge the cabbage pieces in the brine and let it soak for about 1 to 2 hours.
Make the Seasoning Paste
  1. In a separate bowl, combine the grated ginger, minced garlic, sugar, fish sauce, soy sauce, and gochugaru.
  2. Mix until a smooth paste forms.
  3. Taste it to feel the burst of flavor.
Rinse and Drain
  1. After 1 to 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt.
  2. Drain well to ensure it isn't watery.
Combine
  1. In a large mixing bowl, combine the rinsed cabbage with the seasoning paste.
  2. Add the chopped green onions and mix well using your hands, wearing gloves to protect from spice.
  3. Ensure all cabbage pieces are coated.
Pack and Ferment
  1. Pack the kimchi mixture tightly into a clean glass jar or container.
  2. Leave some space at the top to allow for fermentation.
  3. Seal the container loosely to enable gases to escape and let it sit at room temperature for 1-2 days.
Store
  1. After 1-2 days, move the kimchi to the fridge.
  2. It can be enjoyed immediately but tastes better after a week of chilling.

Notes

Substitute napa cabbage with green cabbage if needed. Longer fermentation enhances the tangy flavor. Avoid over-salting during brining to prevent overly salty kimchi.