Kimchi is said to have been a method for preserving vegetables that dates back to ancient times. Although the first versions are believed to have been cucumber-based, the standard cabbage version became a staple when chili peppers became commercially available in Korea the 1600s. Kimchi is a Korean staple, served alongside nearly every Korean meal in restaurants and in home kitchens, and it was one of the first, and arguably the most popular Korean culinary imports to the United States in the mid-20th century.
Recipe Servings: 4
Prep Time
1 hour
+ 30 hours 30 minutes resting
+ 30 hours 30 minutes resting
Cook Time
Total Time
31 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup coarse sea salt, divided
- 6 cups water, divided
- 1 large napa cabbage
- 1 Tbsp glutinous rice powder
- 1 lb mu (korean radish)
- ¼ korean pear
- 3–4 green onions, chopped
Seasonings:
- ½ cup gochugaru (korean red chili pepper flakes)
- ¼ cup saeujeot (salted shrimp), minced
- 3–4 raw shrimp, minced
- 3 Tbsp myulchiaekjeot (fish sauce)
- 3 Tbsp minced garlic
- 1 tsp grated ginger
- ½ cup water or dashima (dried kelp broth)
Directions
- Dissolve ½ cup sea salt in 5 cups water in a large bowl. Quarter the cabbage and bathe each quarter in the water.
- Using the other ½ cup of sea salt, sprinkle the white parts of the cabbage leaves with salt, pulling apart the leaves lightly. Pour salt water over and let rest 6–8 hours.
- Rinse the cabbage thoroughly and set aside to drain.
- Mix glutinous rice powder with ½ cup water. Simmer over low heat until it thickens to a paste. Set aside and allow to cool.
- Cut radish and pear into matchsticks and set aside.
- Mix all seasoning ingredients together in a large bowl. Add the rice powder paste and stir to combine.
- Add radish and pear matchsticks and chopped scallions to seasoning mixture. Mix by hand and let sit 30 minutes.
- Cut off the thick stem of the cabbage and place each quarter in the bowl with the seasoning and vegetable mixture. Spread the mixture over and in between each quarter’s leaves.
- Place cabbage in airtight containers. Then rinse the bowl that contained the seasoning mixture and pour ½ cup rinse water over cabbage.
- Allow to sit out at room temperature for 1–2 days. Then store in the refrigerator. Flavors will continue to develop, and the kimchi will taste best after two weeks in the fridge. It will keep for a couple of months.
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