Most kimchi are spicy. Usually, the spice level is around medium, and it's determined by the gochugaru.

Do I have to use all the extra vegetables?

It is not necessary to use carrots, radish, and the Asian chives, however, they are highly recommended as they add extra flavor, sweetness, and the iconic funk.

How do I know if the cabbage are salted enough?

Tasting the napa cabbage is the only way. Rinse a piece well with fresh water; the stem should taste well seasoned while the leaf should taste a little salty but not unbearable.

How do I know if the kimchi is bad?

If your kimchi is showing signs of molding or discoloration (turning really dark), it would be wise to discard it. Sour, fizzy smells and tastes are normal for fermentation.

Traditional Napa Cabbage Kimchi

Name: Traditional Napa Cabbage Kimchi
Prep time: 3 h 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Korean
Ingredients: 8 pounds napa cabbage; 2 cups Kosher salt; 1½ cup water; ⅓ cup rice flour; 1 large apple; 1 large onion; 20 cloves garlic; 2 inch knob of ginger; ½ cup fish sauce; 2 cups gochugaru; 1 pound Korean radish; 6 ounces carrot; 4 ounces Asian chives

This guide provides a detailed method for creating authentic napa cabbage kimchi using a traditional salting and fermentation process. This specific approach allows for a longer storage life and a more complex flavor compared to fresh versions.

List of ingredients

8 pounds napa cabbage (typically two 4-pound heads)
Kosher salt (approximately 2 cups, or as needed for salting)
1½ cups water – for the rice flour paste
⅓ cup rice flour (regular or glutinous) – used as a thickener
1 large apple (Fuji, Honeycrisp, or Gala) – peeled, cored, and chopped
1 large onion – peeled and chopped
20 cloves garlic (about 3oz/85g) – peeled
2 inch knob of ginger – peeled and chopped
½ cup fish sauce – provides saltiness and depth
2 cups coarse gochugaru (Korean red pepper flakes) – divided
1 pound Korean radish – peeled and julienned
6 ounces carrot – peeled and julienned
4 ounces Asian chives – cut into 1 inch pieces, tough stems removed

step-by-step instructions

Prepare and salt the cabbage: Remove undesirable outer leaves. Quarter the cabbage lengthwise by cutting the stem and pulling the leaves apart. Trim the core slightly so the cabbage stays together and rinse each quarter thoroughly to remove grit. In a sanitized bowl, sprinkle Kosher salt between every leaf layer, applying more salt to the thicker stem areas.
Weight and rotate: Stack the salted cabbages in a large bowl, cover them, and place a heavy weight on top. Let them salt for 1½ to 2 hours, rotating the stack every 30 to 60 minutes so the top cabbages move to the bottom.
Test the salt level: Rinse a small leaf with water and taste it. The stem should be well-seasoned and bendable, while the leaf should be salty but not unbearable. If not ready, salt for another 30 to 60 minutes.
Create the rice flour paste: Whisk rice flour and water together in a saucepan. Cook over medium heat, stirring occasionally, until it forms a thick, bubbly, and translucent paste. Transfer to a bowl and let it cool completely.
Blend the aromatics: Combine the apple, onion, garlic, ginger, and fish sauce in a blender. Process until smooth, then add half of the gochugaru and blend again until well combined.
Mix the final marinade: Stir the blended aromatic mixture and the remaining gochugaru into the cooled rice flour paste. Fold in the julienned Korean radish, carrots, and Asian chives until evenly distributed.
Rinse the cabbage: Rinse the salted cabbages 2 to 3 times in a large bowl of fresh water to remove excess salt. Squeeze each quarter firmly but gently to remove excess water, ensuring you do not bruise the stems.
Apply the marinade: Using gloves, rub the marinade onto every leaf of the cabbage quarters. Ensure plenty of julienned vegetables are tucked between the layers.
Pack and store: Fold the marinated cabbage quarters tightly and pack them into sterilized glass jars. Leave at least 1 inch of headspace at the top of the jar to accommodate fermentation gases and juices.

Selecting the Best Produce

Identifying Quality Napa Cabbage

Choose cabbage heads that feel heavy for their size, as this indicates high water content and sweetness. Look for heads with yellow-tinged leaves rather than dark green, as these are typically younger and more tender. Ensure the core at the bottom looks fresh and firm without brown spots.

Choosing the Right Korean Radish

Korean radishes should feel heavy and solid to avoid a fibrous or woody texture. Select radishes that have a higher proportion of green skin compared to white, as these tend to be sweeter. If Korean radish is unavailable, a daikon radish serves as a practical substitute.

Understanding Gochugaru Varieties

Only use coarse-ground gochugaru for this recipe to achieve the correct texture and visual appeal. Fine-ground pepper is intended for different dishes and will make the marinade too thin. You can adjust the spice level by choosing different varieties of Korean red pepper flakes available at Asian markets.

Selecting the Best Sweetener

Use juicy, sweet apples like Fuji or Honeycrisp to provide natural sweetness and essential moisture to the paste. If you prefer a more traditional flavor, a peeled Korean pear is an excellent alternative. The fruit helps balance the saltiness of the fish sauce and the heat of the pepper.

Fermentation Process and Timing

Room Temperature Initiation

To speed up the fermentation process, leave the jars at room temperature overnight or for one to two days. This encourages the growth of lactic acid bacteria, which creates the characteristic tangy flavor. Once the kimchi smells slightly acidic, move it to the refrigerator.

Slow Cold Fermentation

For those who prefer a fresher taste and a slower transition to sourness, place the jars in the refrigerator immediately after packing. This method preserves the vibrant, spicy notes for a longer period. It allows you to enjoy the kimchi in its early stages before it becomes fully funky.

Identifying Peak Ripeness

Fresh kimchi is vibrant and balanced between salty and sweet, making it ideal for side dishes. As it ages, it becomes sourer and produces small bubbles, which is a sign of healthy fermentation. Very sour, bubbly kimchi is the best stage for cooking in stews or soups.

Serving and Usage Ideas

Eating Fresh Kimchi

Freshly made kimchi is excellent as a crisp side dish or served as a wrap with boiled beef. At this stage, the flavors are bright and the vegetables retain more of their original crunch. It provides a refreshing contrast to rich or fatty meats.

Cooking with Aged Kimchi

As kimchi ferments and becomes more acidic, it transforms into a powerful cooking ingredient. It is the primary base for Kimchi-jjigae (stew), where the acidity cuts through the richness of the broth. The deep flavor profile enhances the overall complexity of the dish.

Integrating Kimchi into Fried Rice

Finely chop aged kimchi and sauté it with rice and a touch of oil for a savory breakfast or lunch. The fermentation adds a tangy depth that regular vegetables cannot provide. Adding a bit of extra gochugaru can boost the heat.

Making Savory Kimchi Pancakes

Combine chopped fermented kimchi with a simple flour and water batter to create Kimchijeon. Fry them in a pan until the edges are crispy and golden brown. These pancakes are best served with a dip of soy sauce and vinegar.

Storage and Maintenance

Optimizing Jar Packing

Press the cabbage down firmly every time you remove a portion to keep the vegetables submerged in their own juices. This minimizes exposure to oxygen, which can lead to oxidation and premature spoilage. Tightly packed kimchi stays fresh longer.

Preventing Oxidation

If using a kimchi tote, place a clean sheet of cling film directly on the surface of the cabbage. Ensure the film is tucked in and touching the vegetables to create an airtight seal. This barrier prevents the top layer from discoloring.

Managing Fridge Odors

Because of the strong aroma of garlic and fermented seafood, it is helpful to double or triple wrap the container in plastic bags. This prevents the scent from permeating other groceries in the refrigerator. Use dedicated BPA-free plastic or glass containers, as they will likely be permanently stained orange.

Jar Sterilization Methods

Using the Boiling Water Technique

Submerge glass jars completely in a pot of boiling water and simmer for 10 minutes. For altitudes above 1,000 feet, add one additional minute of boiling time per 1,000 feet. This ensures all harmful bacteria are eliminated before the cabbage is packed.

Steaming Large Containers

For gallon-sized jars that cannot be submerged, place them upside-down in a pan of simmering water. Use a rack at the bottom of the pan to prevent the glass from touching the heat source directly. Steam for approximately 15 minutes before allowing them to cool and dry completely.

Frequently Asked Questions

Is kimchi spicy?

Most kimchi has a medium spice level determined by the amount of gochugaru used. If you prefer a higher heat level, you can blend fresh jalapeño or serrano peppers into the aromatic marinade.

How long does kimchi last?

When properly salted and stored in a cool environment, kimchi can last from 6 months up to a year. The flavor will evolve from sweet to sour and eventually to a very acidic, fizzy profile.

Can I omit the extra vegetables?

While you can make kimchi with just cabbage, the radish, carrots, and Asian chives are highly recommended. These additions provide essential sweetness, texture, and the specific funkiness characteristic of traditional recipes.

How do I know if the cabbage is salted enough?

The only reliable method is tasting. Rinse a piece of the salted stem; it should be well-seasoned and flexible. If the stem is still rigid or tastes bland, continue the salting process for another 30 to 60 minutes.

How can I tell if the kimchi has gone bad?

A sour smell and fizzy taste are normal signs of fermentation. However, if you see visible mold on the surface or the cabbage has turned an unnaturally dark color, the kimchi should be discarded.

Can I use regular red pepper flakes?

No, regular red pepper flakes have a different flavor and heat profile than gochugaru. Using a substitute will significantly alter the authentic taste and color of the kimchi.