Spicy Fermented Napa Cabbage (Printable Version)

Vibrant spicy fermented napa cabbage with daikon, garlic, and ginger. Probiotic-rich Korean side dish ready in 2-7 days.

# Ingredient List:

→ Produce

01 - 1 large napa cabbage (about 2.5 lbs)
02 - 1 medium daikon radish (about 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 version
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes (gochugaru), to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water

# Directions:

01 - Cut the 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, tossing to coat. Place a plate and a weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, about 1 to 2 minutes. Let cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce or soy sauce, and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot if using, and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables.
07 - Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch headspace at the top.
08 - Seal and leave at room temperature out of direct sunlight for 1 to 2 days, burping the jars daily to release gas.
09 - Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.

# Expert Advice:

01 -
  • The fermentation process turns simple cabbage into a probiotic powerhouse that actually improves your gut health while tasting incredible.
  • You control the heat level and can tweak the spice paste to match exactly what your palate craves.
  • One batch lasts for weeks in the fridge and gets more complex and delicious as it ages.
  • It transforms boring meals into something exciting whether you eat it straight from the jar or toss it into fried rice.
02 -
  • Wear kitchen gloves when mixing the spice paste unless you want your hands to burn and smell like garlic for two days straight.
  • Don't skip the rinsing step after brining or your kimchi will be inedibly salty and you'll have to start over.
  • Burp the jars daily during fermentation or the pressure can build up and make a mess when you finally open them.
  • Taste as you go, fermentation speed varies with room temperature so trust your palate over the calendar.
03 -
  • Use a fermentation weight or a small zip-top bag filled with brine to keep the vegetables submerged during the initial fermentation stage.
  • Make a double batch because once people taste homemade kimchi they will ask you for jars of it and you'll wish you had extra.
  • Label your jars with the date so you can track how the flavor develops and figure out your personal sweet spot for fermentation time.
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