How to Make Kimchi

Takes 120 minutes | Serves 20 |

Ingredients

900 g napa cabbage
60 g salt
1000 ml Water
1 tbsp grated garlic
1 tsp grated peeled fresh ginger
1 tsp granulated sugar
2 tbsp fish sauce
3.5 tbsp Korean red pepper flakes (gochugaru)
225 g Korean radish or daikon radish
4 pieces scallions

Steps

Preparation

• Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
• Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
• Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes.
• Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy.
• Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
• Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
• Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
• Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days.
• Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.