Spicy Fermented Korean Kimchi

# Ingredient List:

→ Produce

01 - 1 large napa cabbage, approximately 2.5 lbs, cut into 2-inch pieces

02 - 1 medium daikon radish, approximately 7 oz, julienned

03 - 4 scallions, sliced

04 - 1 medium carrot, julienned (optional)

→ Salt & Water

05 - 1/3 cup coarse sea salt

06 - 6 cups cold water

→ Spice Paste

07 - 6 cloves garlic, minced

08 - 1 thumb-sized piece fresh ginger, peeled and minced

09 - 1 small onion, roughly chopped

10 - 3 tablespoons fish sauce or soy sauce for vegan preparation

11 - 1 tablespoon sugar

12 - 3 to 5 tablespoons Korean red chili flakes, adjusted to taste preference

13 - 2 tablespoons rice flour

14 - 2/3 cup water

# How To Make It:

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

02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces and toss to coat evenly. Place a plate and weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.

03 - Rinse salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well in a colander.

04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Transfer to a bowl and allow to cool completely.

05 - In a blender, combine cooled rice paste, minced garlic, ginger, chopped onion, fish sauce or soy sauce, and sugar. Blend until smooth consistency. Stir in Korean red chili flakes to desired spice level.

06 - In a large bowl, combine drained cabbage, julienned daikon radish, carrot if using, and sliced scallions. Add prepared spice paste and, wearing kitchen gloves, massage thoroughly to coat all vegetables evenly.

07 - Transfer kimchi mixture tightly into clean glass jars or fermentation crock, pressing down firmly to eliminate air pockets. Leave at least 1 inch headspace at the top of each container.

08 - Seal jars and leave at room temperature away from direct sunlight for 1 to 2 days. Burp the jars daily to release accumulated gas pressure.

09 - Taste after 48 hours; once achieving desired sour and tangy flavor profile, transfer to refrigerator. Kimchi will continue to ferment slowly and develop deeper, more complex flavors over several weeks.

# Expert Tips:

01 -

It actually tastes better the longer it sits, so you're not racing against time like with most ferments.
Once you nail the technique, you'll have probiotic-rich food for weeks with minimal effort, and your gut will thank you.
The smell that fills your kitchen during fermentation is oddly comforting and unmistakably homemade.

02 -

Don't skip the brining step or rush it—this is where the cabbage becomes pliable enough to absorb the paste without tearing or staying too crisp.
If your kimchi smells like ammonia or looks slimy rather than glossy after a few days, something went wrong; start fresh, as bad fermentation tastes as bad as it smells.

03 -