There’s nothing quite like the bold, vibrant flavors of freshly fermented cabbage kimchi. This iconic Korean dish has been a staple for centuries, prized for its spicy kick, savory depth, and gut-healthy probiotics.
At its core, cabbage kimchi is all about taking humble ingredients like napa cabbage, garlic, ginger, and Korean chili flakes, and transforming them through the magic of fermentation into something utterly addictive.
Making kimchi at home allows you to control the flavors and spice level to your taste. You get to experience the joy of massaging the fiery red seasoning paste into each tender cabbage leaf. And best of all, you’ll be rewarded with jars of vibrantly colored, tangy kimchi that you can enjoy for months to come.While the fermentation process takes some time, the hands-on effort is relatively simple. Just a few days of letting the kimchi sit at room temperature kicks off the lactic acid fermentation. Then it’s off to the fridge, where the flavors continue to deepen and develop over the next few weeks into an umami-packed condiment.
I encourage you to give this classic cabbage kimchi recipe a try. Whether you’re new to fermented foods or a long-time kimchi lover, I guarantee you’ll be hooked after one crunchy, spicy, flavor-packed bite.
Kimchi Recipe
Ingredients
For the Cabbage:
- 2 heads 3-4 lbs napa cabbage, quartered lengthwise
- 1/2 cup coarse sea salt or kosher salt
- 1/2 cup water
For the Seasoning Paste:
- 1 cup gochugaru Korean red chili pepper flakes
- 1/4 cup fish sauce
- 1/4 cup salted shrimp saeujeot or 2 tbsp shrimp paste
- 1 tbsp minced garlic 5-6 cloves
- 1 tsp grated ginger
- 1 tbsp sugar
Vegetables:
- 8 oz daikon radish julienned
- 4 green onions sliced into 1-inch pieces
Instructions
Step 1: Salt the Cabbage
- Cut the napa cabbage quarters crosswise into 2-inch pieces. Place in a large bowl.
- In a small bowl, dissolve the 1/2 cup salt in the 1/2 cup water to make a brine.
- Pour the brine over the cabbage and toss to coat. Let sit for 2 hours, tossing occasionally, until cabbage releases liquid and becomes wilted.
- Rinse the salted cabbage under cold water 2-3 times to remove excess salt. Drain well and set aside.
Step 2: Make the Seasoning Paste
- In a large bowl, mix together the gochugaru, fish sauce, salted shrimp, garlic, ginger, and sugar until a thick paste forms.
- Add the julienned daikon radish and sliced green onions to the paste and mix well to combine.
Step 3: Season the Cabbage
- Transfer the drained cabbage to a large bowl or plate.
- Add the seasoning paste and use your hands (gloved if desired) to massage and thoroughly coat each leaf with the paste.
Step 4: Pack and Ferment
- Pack the seasoned cabbage tightly into a sterilized jar or onggi fermentation pot, pressing down to remove air pockets.
- Leave at room temperature for 1-2 days to allow initial fermentation to start. You’ll see bubbles forming.
- Once fermenting, transfer the jar to the refrigerator. The kimchi will continue slowly fermenting over 1-2 weeks.
- Press down on the kimchi occasionally to keep it submerged under its brine as it ferments.
- Kimchi can be eaten right away but tastes best after 2-4 weeks of fermentation. It will keep for several months refrigerated.
Tips and Information
- Use high quality Korean chili flakes and salted fermented shrimp for authentic flavor
- Adjust the amount of gochugaru to your preferred spice level
- Let kimchi ferment at room temp for at least 1 day before refrigerating
- Press kimchi down occasionally to keep it submerged in its brine
- Kimchi tastes best after 2-4 weeks of fermentation
There’s something truly special about making cabbage kimchi from scratch at home. As the pungent aromas of garlic, ginger and fiery gochugaru fill the kitchen, you can’t help but feel connected to the generations of Korean households that have been crafting this iconic dish for centuries.
The process itself is meditative – gently rubbing the vibrant red seasoning paste into each tender leaf of the napa cabbage, taking care to evenly coat the crunchy white stems. Packing the seasoned cabbage into the fermentation pot and pressing it down, you know that in just a couple weeks’ time, those humble ingredients will transform into something sublime.
When you finally take that first bite of your homemade kimchi, the flavors explode on your tongue – a harmonious blend of spicy, savory, funky and utterly addictive. You’ll understand why this dish is so revered, and why it has been a staple in Korean cuisine for so long.
Making kimchi at home connects you to your roots, whether they are Korean or not. It’s a celebration of fresh, wholesome ingredients and the magic of fermentation. It’s a dish that brings families and communities together, meant to be shared and enjoyed with loved ones.
So I encourage you to roll up your sleeves, gather your ingredients, and dive into this cabbage kimchi recipe. Embrace the process, the aromas, the vibrant colors. And when you finally get to taste your homemade kimchi, I hope it fills you with a sense of pride, connection and absolute deliciousness.
