Spicy Fermented Korean Kimchi

Kimchi is the quintessential Korean side dish, a vibrant and complex ferment that brings together heat, acidity, and a deep umami punch. This traditional preparation of napa cabbage and daikon radish is seasoned with aromatic ginger, garlic, and chili flakes, creating a probiotic-rich staple that adds crunch and intense flavor to any table.

Save

Crafting kimchi at home allows you to control the fermentation process, resulting in a side dish that develops deeper, more complex flavors over time compared to store-bought versions.

Ingredients

• Produce: 1 large napa cabbage (about 1.2 kg / 2.5 lbs), 1 medium daikon radish (about 200 g, julienned), 4 scallions (sliced), 1 medium carrot (julienned, optional).
• Salt & Water: 80 g (1/3 cup) coarse sea salt, 1.5 liters (about 6 cups) cold water.
• Spice Paste: 6 cloves garlic (minced), 1 thumb-sized piece fresh ginger (peeled and minced), 1 small onion (roughly chopped), 3 tbsp fish sauce (or soy sauce for vegan), 1 tbsp sugar, 3–5 tbsp Korean red chili flakes (gochugaru), 2 tbsp rice flour, 150 ml (2/3 cup) water.

Instructions

Step 1

Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.

Step 2

Dissolve sea salt in 1.5 liters cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and a weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.

Step 3

Rinse the salted cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well.

Step 4

To make the spice paste, whisk rice flour with 150 ml water in a small saucepan over medium heat until thickened (about 1–2 minutes). Let cool.

Step 5

In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth. Stir in gochugaru to desired spice level.

Step 6

In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables.

Step 7

Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 2.5 cm (1 inch) headspace at the top.

Step 8

Seal and leave at room temperature out of direct sunlight for 1–2 days, burping the jars daily to release gas.

Step 9

Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.

Zusatztipps für die Zubereitung

It is important to use kitchen gloves when massaging the spice paste into the vegetables to protect your hands from the chili flakes. Ensure you press the kimchi down firmly in the jars to eliminate air pockets and keep the vegetables submerged in the liquid for optimal fermentation.

Varianten und Anpassungen

For a vegan alternative, replace the fish sauce with soy sauce or a vegan-certified fish sauce. If you prefer a milder version, reduce the amount of gochugaru or add a grated apple or pear to the spice paste for natural sweetness.

Serviervorschläge

Kimchi can be enjoyed on its own as a side dish, mixed into savory soups, or served alongside rice and fried eggs. To complement its fermented tang, pair it with a crisp lager or a dry Riesling.

Save

With a little patience, this homemade kimchi will become a flavorful staple in your refrigerator, continuing to mature and develop even richer umami notes as it rests.

Recipe FAQs

→ How long does kimchi fermentation take?

Initial fermentation takes 1-2 days at room temperature. After achieving desired tanginess, refrigerate to slow fermentation. Kimchi continues developing deeper flavors over several weeks in cold storage.

→ What makes kimchi spicy?

Korean red chili flakes called gochugaru provide the signature heat and vibrant red color. Adjust amount from 3-5 tablespoons depending on preferred spice level. The flakes offer complex fruity heat beyond simple capsaicin burn.

→ Can I make kimchi vegan?

Replace traditional fish sauce with soy sauce or vegan fish sauce alternatives. The substitution maintains umami depth while keeping the dish plant-based. All other ingredients naturally comply with vegan requirements.

→ Why do I need to burp the jars?

Fermentation produces carbon dioxide gas. Daily burping releases pressure buildup, preventing jar breakage or explosive openings. Simply loosen lids briefly to let gas escape, then reseal. This crucial step ensures safe fermentation.

→ How do I know when kimchi is ready?

Taste after 48 hours of room-temperature fermentation. Ready kimchi tastes tangy, slightly sour, and pleasantly effervescent. The cabbage becomes tender but retains crunch. Transfer to refrigerator once flavor reaches preferred intensity.

→ What's the purpose of rice flour paste?

The cooked rice flour paste acts as a thickening agent that helps spice paste adhere evenly to vegetables. It also provides subtle carbohydrates that beneficial bacteria consume during fermentation, contributing to flavor development.