Homemade Korean Kimchi (Fermented Napa Cabbage)

Ingredients

• 1 large head Napa cabbage (about 980 g; cut into 1‑inch strips)
• 1/4 cup Kosher salt (Heavy salting to draw out water)
• 1 bunch Green onions (scallions) (Trim roots; cut into ½‑inch pieces)
• 2 medium Carrots (Julienned into 1‑inch sticks)
• 1 medium Daikon radish (Peeled and cut into baton‑shaped pieces)
• 2 inch piece Fresh ginger (Peeled; about 82 g)
• 1 large Asian pear (Peeled and cubed; about 250 g)
• 6 cloves Garlic cloves (Peeled; about 20 g)
• 1/4 cup Fish sauce (Prefer Red Boat brand for authentic flavor)
• 1/4 cup Korean red pepper flakes (gochugaru) (52 g; adjust up to 1/3 cup for more heat)

Instructions

1. Prepare the cabbage

   Slice the napa cabbage lengthwise, quarter it, then cut each quarter into 1‑inch wide strips. Place all strips in a large bowl, sprinkle generously with kosher salt, and massage the cabbage for about 2‑3 minutes until it begins to soften. Let it sit, covered, for 1 hour to draw out moisture.

   Time: PT1H

2. Rinse and drain

   Transfer the salted cabbage to a colander, rinse under cold water while squeezing to remove the bulk of the salt. Drain well and gently squeeze again to eliminate excess water.

   Time: PT10M

3. Prep the other vegetables

   Trim the root ends off the green onions and cut them into ½‑inch pieces. Julienne the carrots into 1‑inch sticks (about 1/8‑inch thick). Peel the daikon and cut it into baton‑shaped pieces similar in size to the carrot sticks.

   Time: PT15M

4. Make the spicy paste

   In a food processor combine peeled ginger (≈82 g), peeled Asian pear (≈250 g), garlic cloves (≈20 g) and fish sauce (60 ml). Blend until smooth. Transfer to a medium bowl and stir in the Korean red pepper flakes (52 g) until a uniform paste forms.

   Time: PT7M

5. Combine vegetables and paste

   Add the rinsed cabbage, green onions, carrots, and daikon to the large bowl. Add the chili‑ginger paste and, wearing gloves or using a wooden spoon, toss vigorously until every piece is evenly coated.

   Time: PT10M

6. Pack into the fermentation jar

   Transfer the mixture into a half‑gallon glass jar. Press down firmly with a wooden muddler or spoon to eliminate air pockets and to release juices. The vegetables should be submerged in their own liquid. Loosely screw the lid on (do not tighten fully).

   Time: PT5M

7. Ferment at room temperature

   Place the jar in a cool, dark spot (around 65‑70 °F / 18‑21 °C) for 4–7 days. Check after day 4; taste a small piece. If you prefer a stronger, more sour flavor, let it continue up to day 6 or 7.

   Time: PT5D

   Temperature: 65‑70°F

8. Refrigerate and enjoy

   When the desired flavor is reached, tighten the lid fully and store the kimchi in the refrigerator. It will keep for several months and continue to develop flavor slowly.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

30

Protein

2 g

Carbohydrates

5 g

Fat

0 g

Fiber

2 g