How to prepare the traditional Kimchi this holidays

Kimchi is a cornerstone of Korean cuisine that in recent years has captured international attention for its health benefits. As a naturally fermented food, it provides a rich source of probiotics, supports the body with powerful antioxidants, and has been associated with disease prevention and longevity. The kimchi in this recipe is made using baechu (배추), commonly known as napa cabbage. When the cabbage is fermented whole rather than cut, the dish is called pogi kimchi (포기김치), with pogi referring to an entire head of vegetables. 

Salt for Kimchi. 

Korean coarse sea salt (cheonilyeom, 천일염) is ideal for preparing kimchi. Its large, minimally processed crystals provide a clean, mild flavor that enhances fermentation. When unavailable, fine table salt can be used, but reduce the quantity by roughly 25% to avoid over-salting. 

Seasonings.

Kimchi’s flavor depends on the quality and balance of its ingredients, with each household following its own traditional approach. High-quality gochugaru (Korean chili flakes), garlic, and ginger form the core, while salted seafood (jeotgal, 젓갈) adds depth and promotes fermentation. Common choices include salted shrimp (saeujeot, 새우젓) and anchovy fish sauce (myulchi aekjeot, 멸치액젓). Fresh shrimp can also be used to add brightness, and for vegan kimchi, fish sauce can be replaced with soup soy sauce (gukganjang, 국간장).

Storage.

Kimchi develops its full flavor after about two weeks in the refrigerator and remains enjoyable for several months, growing more sour with age while maintaining beneficial bacteria.

Ingredients

1 large Napa cabbage (baechu, 배추) about 2.5 kg or 2 small 

1 cup Korean coarse sea salt (gulgeun soguem, 굵은소금)

5 cups water

1/2 kg Korean radish (mu, 무)

1/4 large Korean pear (배, optional)

3–4 scallions

1 piece dasima (다시마, dried kelp, optional)

1 tablespoon glutinous rice flour (chapssal garu, 찹쌀가루)

1/2 cup gochugaru (고추가루, adjust to taste),

1/4 cup saeujeot (새우젓, salted and fermented shrimp, roughly chopped)

3 tablespoons myulchiaekjeot (멸치액젓, fish sauce)

3–4 raw shrimps (finely minced or ground, optional)

3 tablespoons minced garlic

1 teaspoon grated ginger

1/2 cup water or dasima broth

How to prepare kimchi

STEP 1

Cut the thick white part of the cabbage in half lengthwise. Then, slowly pull it apart to separate into two pieces. Do the same for each half to make quarters.

STEP 2

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours. The cabbages should be ready to be washed when the white parts of the leaves are bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down. 

STEP 3

Meanwhile, make the optional dasima broth by boiling a small piece in 1.5 cups of water for 5 minutes, and cool. Mix the rice flour with 1/2 cup water (or optional dasima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool. Yields about 3 - 4 tablespoons. Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the gochugaru dissolves slightly and becomes pasty. 

STEP 4

Cut the radish and optional pear into matchsticks, transferring to a large bowl. Cut the scallions diagonally into about 2-3cm long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. Let it sit for about 30 minutes to allow the flavors to meld nicely. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. 

STEP 5

Once all the cabbages are in the jar or airtight container, press down hard to remove air. To collect any remaining seasoning, rinse the bowl with 1/2 cup of water (or the remaining optional dasima broth), and add it to the kimchi container. Close the lid. Leave it out at room temperature for a full day or two. It can be longer, depending on the weather and how fast you want your kimchi to ripen. Then, store in the fridge. You can use a plastic wrap to cover. But, this is not absolutely necessary, especially for this small batch of kimchi. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

STEP 1

Cut the thick white part of the cabbage in half lengthwise. Then, slowly pull it apart to separate into two pieces. Do the same for each half to make quarters.

STEP 2

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours. The cabbages should be ready to be washed when the white parts of the leaves are bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down. 

STEP 3

Meanwhile, make the optional dasima broth by boiling a small piece in 1.5 cups of water for 5 minutes, and cool. Mix the rice flour with 1/2 cup water (or optional dasima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool. Yields about 3 - 4 tablespoons. Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the gochugaru dissolves slightly and becomes pasty. 

STEP 4

Cut the radish and optional pear into matchsticks, transferring to a large bowl. Cut the scallions diagonally into about 2-3cm long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. Let it sit for about 30 minutes to allow the flavors to meld nicely. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. 

STEP 5

Once all the cabbages are in the jar or airtight container, press down hard to remove air. To collect any remaining seasoning, rinse the bowl with 1/2 cup of water (or the remaining optional dasima broth), and add it to the kimchi container. Close the lid. Leave it out at room temperature for a full day or two. It can be longer, depending on the weather and how fast you want your kimchi to ripen. Then, store in the fridge. You can use a plastic wrap to cover. But, this is not absolutely necessary, especially for this small batch of kimchi. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.