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Kimchi

Kimchi

Wife with the Knife
This is the kind of kimchi that takes a bit of time, but it’s worth the wait. Napa cabbage, garlic, and ginger ferment slowly into something crisp, spicy, and deeply layered you’ll want in the fridge.
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Prep Time 2 hours
Fermentation Time 3 days
Total Time 3 days 2 hours
Course Salad, Side Dish
Cuisine Korean
Servings 1.5 L

Equipment

  • Jars or Airtight containers 1-1.5L
  • Blender or Food processor
  • Large mixing bowl
  • Kitchen gloves (recommended for mixing)
  • Colander or sieve

Ingredients
  

Fir The Cabbage

  • 2 large napa cabbages chopped
  • 1 cup coarse salt kosher or pickling

Veg Mix-ins

  • ½ daikon cut into matchsticks
  • 1 –2 bunches scallions cut into 3-inch pieces

Kimchi Paste

  • 1 cup gochugaru Korean chili flakes
  • ½ cup fish sauce
  • ¼ cup shrimp paste or salted shrimp
  • ¼ cup glutinous rice flour
  • 1½-2 cups cups water
  • ½ onion
  • ½ Korean pear (or 1 Gala apple) (or 1 Honeycrisp apple)
  • 2 tbsp ginger minced
  • 3 cloves garlic
  • 2 tbsp sugar

Instructions
 

  • Place chopped cabbage in a large bowl and toss with salt. Massage well into the leaves.
  • Let sit 1–2 hours, tossing every 30 minutes, until soft and bendable.
  • Meanwhile, combine daikon, scallions, fish sauce, and shrimp paste in a large bowl. Set aside.
  • In a pot, whisk rice flour and water together. Cook over medium heat, stirring constantly until thick and glossy (about 15–20 minutes).
  • Stir in sugar, cook 1 more minute, then cool completely.
  • Blend onion, pear (or apple), garlic, ginger, and ¼ cup cooled rice paste until smooth.
  • Mix blended paste with gochugaru and add to the daikon mixture. Combine well.
  • Rinse cabbage thoroughly, drain, and squeeze out excess water.
  • Combine cabbage with kimchi paste and mix until evenly coated.
  • Pack tightly into jars, leaving 1–2 inches of space at the top.
  • Leave at room temperature 1–3 days, burping daily if needed.
  • Move to fridge once fermented to your liking.

Notes

Kimchi is best once it’s had a few days to ferment and develop that sharp, spicy depth. Keep it chilled in the fridge and let it slowly evolve in flavour over time.
 
Serving suggestions 
  • Serve as a side with rice bowls, grilled meats, or simple fried eggs
  • Spoon over noodles for heat, acidity, and crunch
  • Excellent in fried rice, or noodles dishes for added heat, acidity, and crunch
  • Layer into sandwiches, grilled cheese or wraps for brightness and texture
Other uses for kimchi
  • Stir into pasta with butter or cream for quick kimchi pasta
  • Mix with softened butter for kimchi butter (great on toast, steak, or corn)
  • Blend into mayo for dips and spreads
  • Add to soups or stews for added depth
 
Storage
  • Store Kimchi in an airtight container in the fridge, it will for several weeks to months, when stored properly.
  • Flavour becomes stronger and more sour over time
  • Store airtight and always use a clean utensil
Freezer: Not recommended — texture changes significantly
 
Leftovers tips
  • Older kimchi is ideal for cooking
  • Over-fermented kimchi is often the most flavourful — don’t throw it out
  • Kimchi is served cold or at room temperature
 
 
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Keyword fermented cabbage, gochugaru Kimchi, homemade kimchi, Kimchi, kimchi recipe, korean cuisine, Korean kimchi, napa cabbage, side dishes, Slaw, traditional kimchi