Savory Korean Kimchi Recipe: A Spicy Fermented Delight

Ingredients

• 3 heads of fresh Napa cabbage
• 3 cups of purified water
• 4 cups of natural coarse sea salt
• 3 cups of fresh water
• 3 tablespoons of sweet rice flour
• 1 ripe yellow onion
• 12 cloves of garlic, peeled and ready
• 2 tablespoons of finely minced fresh ginger root
• 1 tablespoon of water, adjust as necessary
• 4 cups of vibrant Korean red chile flakes (gochugaru)
• ½ cup of authentic fish sauce
• ¼ cup of savory dried salted shrimp (saeujeot)
• 2 tablespoons of rich brown sugar
• 1 tablespoon of sesame seeds, or more to your liking
• 2 cups of Korean radish, sliced into matchstick-sized pieces
• 3 fresh green onions, each cut into 2-inch segments

Step 1

Prepare the cabbage by discarding any damaged outer leaves and washing it under cold water. Cut the cabbage into 2-inch pieces.

Step 2

In three separate bowls, distribute 3 cups of water and mix 1 cup of sea salt into each. Sprinkle the remaining cup of sea salt over the cabbage.

Step 3

Place the cabbage in the salted water-filled bowls, ensuring they are partially submerged, and allow them to sit for 6 to 12 hours.

Step 4

After soaking, rinse the cabbage thoroughly under cold water multiple times. Squeeze out excess water until the cabbage has a firm texture. Let the cabbage drain in a colander or basket for at least 2 hours.

Step 5

In a saucepan, bring 3 cups of water and rice flour to a boil. Stir the mixture until it thickens to a glue-like consistency, then let it cool to room temperature.

Step 6

Blend onion, garlic, ginger, and a tablespoon of water in a food processor until smooth, adjusting the water amount as needed.

Step 7

Mix chile flakes in a large bowl with the onion-garlic mixture, cooled rice flour paste, fish sauce, shrimp, brown sugar, and sesame seeds until well combined. Add radish and green onions and mix thoroughly.

Step 8

Coat each piece of cabbage with the chile mixture using your hands (wearing gloves is advisable). Pack the coated cabbage tightly into airtight glass jars or containers, sealing them shut. Allow the jars to ferment at room temperature for approximately 2 days before refrigerating the kimchi.