Korean Kimchi: Spicy Fermented Cabbage Recipe

Ingredients 0/15

Step 1

Peel off any bruised or discolored outer leaves from the cabbage, then give it a good rinse under cold water. Cut the cabbage into chunks about 2 inches wide. Next, mix 1 cup of sea salt into each of three bowls filled with a cup of water. Sprinkle the remaining cup of salt directly over the cabbage pieces. Place the cabbage into the salty water bowls so they’re partially submerged, and let them soak for 6 to 12 hours.

Step 2

After soaking, rinse the cabbage thoroughly under cold water a few times to wash away the excess salt. Give each piece a good squeeze to get rid of extra water—it should feel a bit rubbery. Let the cabbage drain in a colander or basket for at least two hours to remove as much moisture as possible.

Step 3

While the cabbage is draining, make the rice flour paste by bringing 3 cups of water and the rice flour to a boil in a saucepan. Stir constantly until it thickens to a glue-like consistency, which usually takes about 5 to 10 minutes. Take it off the heat and let it cool to room temperature.

Step 4

In a food processor, blend the onion, garlic, ginger, and a tablespoon of water until smooth, adding a bit more water if needed. In a large bowl, combine the chili flakes with the onion-garlic mixture, the cooled rice paste, fish sauce, shrimp, brown sugar, and sesame seeds. Toss in the radish and green onions, mixing everything together well.

Step 5

Now, with gloves on (trust me, your hands will thank you), coat each cabbage piece thoroughly with the spicy mixture. Pack the coated cabbage tightly into airtight jars or containers, seal them up, and leave them at room temperature for about two days to ferment. After that, pop the jars into the fridge, and your kimchi is ready to enjoy!