Kimchi

A classic homemade kimchi recipe with napa cabbage, Korean radish, garlic, ginger, chili flakes, and umami seasonings for a bold fermented side dish.

Kimchi is a traditional Korean fermented condiment made with salted napa cabbage, radish, aromatics, and chili seasoning. This homemade version delivers a crisp texture, tangy heat, and deep savory flavor that improves as it ferments. Serve it alongside rice, noodles, grilled meats, eggs, or use it to add brightness and spice to everyday meals.

Ingredients

• 1 large napa cabbage, about 2 pounds
• 1/4 cup coarse sea salt
• 4 cups water
• 1 medium Korean radish or daikon, julienned
• 4 scallions, cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon sugar
• 1/2 cup Korean red pepper flakes, gochugaru
• 1 tablespoon rice flour
• 1/2 cup water

Instructions

1. Cut the napa cabbage lengthwise into quarters, then cut each quarter into bite-size pieces. Place in a large bowl and toss with the coarse sea salt and 4 cups of water. Let stand for 1 to 2 hours, turning occasionally, until the cabbage softens.
2. Rinse the cabbage 2 to 3 times under cold water to remove excess salt. Drain well and set aside.
3. In a small saucepan, whisk together 1/2 cup water and the rice flour. Cook over medium heat, stirring constantly, until it thickens into a thin paste. Remove from the heat and cool slightly.
4. In a large bowl, combine the rice flour paste, garlic, ginger, fish sauce or soy sauce, sugar, and gochugaru. Mix until a smooth chili paste forms.
5. Add the radish and scallions to the paste, then fold in the drained cabbage until everything is evenly coated.
6. Pack the kimchi tightly into a clean jar, pressing down so the vegetables are submerged in their own juices. Leave at least 1 inch of space at the top.
7. Cover loosely and let ferment at room temperature for 1 to 2 days, depending on the room temperature and your preferred tanginess. Open the jar daily to release gas if needed.
8. Once the kimchi tastes pleasantly tangy, transfer it to the refrigerator. It will continue to develop flavor and can be enjoyed immediately or after several more days of chilling.