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Kimchi

Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really...

Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again.


SUPPLIES:


INGREDIENTS:

Vegetable Ingredients:

  • kosher salt for curing

  • 1 large napa cabbage (2 lbs 2 oz OR 980g)

  • 2 medium sized carrots

  • 1 small daikon radish

  • 1 bunch green onion


Paste Ingredients:

  • 1 large asian pear (250g)

  • 6 cloves (20g) garlic, peeled

  • 2 inch (82g) piece ginger, peeled

  • 1/4 cup (60ml) fish sauce

  • 1/3 cup (65g) korean red pepper flakes *be careful with these, if yours are very spicy then reduce the amount to 1/4 cup (52g)*



INSTRUCTIONS:

Method:

  1. Take your napa cabbage and slice in half lengthwise. Cut each of those halves and cut in half again, making quarters. Cut each of those quarters into 1-inch wide strips.

  2. Take your cabbage and place into a large bowl, heavily seasoning it with kosher salt. Squeeze and toss your cabbage really hard, bruising it. Let it sit for at least 30 minutes.

  3. While the cabbage is sitting, take your green onions and cut the root bottoms off. Cut the onion into ½-inch segments. Take your carrots and roughly chop them julienne style. Next, peel your medium-sized daikon and cut them like your carrots, but a thicker julienne chop.

  4. To make your paste, slice your 2-inch segment of peeled ginger and place into a food processor. Peel and chop an asian pear into cubes and add to the processor. Add in 6 cloves of peeled garlic, and a ¼ cup of fish sauce. Blend until smooth.

  5. Transfer paste to a medium-sized bowl and mix together with korean red pepper flakes.

  6. After your cabbage has been sitting, drain through a colander and rinse with water while squeezing at the same time. Toss and squeeze until you’ve washed off the majority of the salt.

  7. Add your cabbage and all of the vegetables you cut into a large bowl. From there, add in all of your paste and toss to thoroughly coat. Once evenly coated, pack contents into a ½ gallon glass jar that is large enough to fit the mixture. Using a spoon or muddler, press down all of the vegetables so it is packed together, removing any air bubbles in there.

  8. Loosely cap the jar off, making sure you don’t tighten it all the way down (for it to release gas) and let it sit for 4-7 days. Make sure to press it throughout this time to remove air bubbles that form throughout.

  9. Once your kimchi has reached the desired flavor point, tighten the cap all the way and store it in the refrigerator.

17 Comments


mina.sozi
May 14

Thanks for this amazing recepi🙏 I can’t find fish sauce in my country, what can I use instead? Or can I simply make kimchi without fish sauce?

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arthurmiller9379
Feb 21

Note to who ever makes this: what ever container you put the kimchi in while it ferments, make sure it is in another large container. Mine "exploded" a little bit and leaked on my counter.

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Jim Lewallen
Jim Lewallen
Jul 03, 2023

I sort of wish I knew how much a "small" daikon radish was. The one I picked up from the local market is about 10" long and 2" across and I'm guessing that's a bit big?


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Ross Fortini
Ross Fortini
Aug 15, 2023
Replying to

Same, Jim... they were all *monstrous* at our grocery store! All I did was eyeball the size of the pieces in the video and cut mine to roughly the same length (from the 'skinny' end). With that said, I don't think the*exact* quantities are critical, esp. if Joshua didn't give an exact measurement above.


Good luck--just finished my double batch and can't wait to try it this weekend!

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rebecca
Jun 02, 2023

Thank you so much for the great recipe!

I have to say though: All metric system users: Be careful! The numbers here are not correct at all. I weightes 1/3 cup of korean red pepper flakes since 52g seemed a bit much to me and it was only 25g instead. Phew. The same thing happened to someone with the 2 inches of ginger. 82g of ginger are _not_ 2inches. You'll end up with a big ginger trauma if you follow the metric numbers.

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Beth Eddie
Beth Eddie
May 04, 2023

What alternative to Fish Sauce can be used if someone in my household is allergic to fish?

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rebecca
Jun 02, 2023
Replying to

I've been to many asian cooking classes where they recommended soy sauce as alternative.

It probably tastes different, but it definitely works with the soy sauce :)

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