A fermented spicy cabbage used as a side dish or condiment as well as in soups, stews, stir fry, and more. Be prepared to become addicted - kimchi makes just about any dish more delicious. Plus, with tons of nutrients and probiotics, it's great for you!
Prep Time2 hourshrs30 minutesmins
Course: Condiment, Side Dish, Snack
Cuisine: Korean
Keyword: Kimchi
Ingredients
4headsNapa cabbage(about 5 lbs)
2headsbok choyoptional
3/4-1cKosher salt
1 1/2cwater
3Tsweet rice flour
1-1 1/2cgochugaru (Korean chili flakes)
1/4cgochujang (Korean hot sauce)
2Tsugar
1headgarliccloves separated and peeled
1-2"piecefresh gingerunpeeled
1smalljalapeno or other hot pepperseeds removed if desired
1/4cfish sauce
Optional additions - see Recipe Notes
Instructions
Prepare the Cabbage (and Bok Choy, if using):
Remove any droopy outer leaves of cabbage.
Cut each head of cabbage in half lengthwise. Just cut through the stem end with the knife, then use your hands to tear the cabbage apart the rest of the way. Cut each half in half again in the same way. Cut the Bok Choy in the same manner.
With one section of cabbage at a time, lightly sprinkle the salt between the leaves, concentrating more salt on the stem end.
Place cabbage sections cut side up in a couple of casserole dishes or a fermenting crock. Pack them in as tightly as possible. Do the same with the Bok Choy, if using.
Cover with a cutting board or plate (this helps to spread out the weight evenly) and about 5 lbs worth of weight - or, if using a fermenting crock, just use the weights that came with the crock(no need to use a board). Allow to rest for at least an hour, flipping the cabbage over after 30 minutes and replacing the weight.
Meanwhile, prepare any optional additional veggies (shredded carrots or daikon, green onions, etc). Place in a large bowl and set aside.
Next, make the sauce:
In a small saucepan over medium heat, bring the water to a boil. If you are going to add any of the optional additions (see recipe notes), add them to the water right away, and allow the mixture to simmer for about 30 minutes before removing the extra ingredients and continuing to the next step. If the water boils down a lot, you can add more water as needed - you want to have about 1 1/2 c of liquid.
Once water is boiling, add in the sweet rice flour and the sugar, and whisk constantly until mixture thickens (about 1-2 minutes). Remove from heat and whisk in chili flakes and gochujang. Set aside and allow to cool a bit.
Next, in a food processor, process the peeled garlic cloves, unpeeled ginger, and jalapeno/other pepper, if using.
Add rice flour mixture to the garlic/ginger mixture in the food processor, and process until smooth. Add fish sauce and process until well mixed. Pour the sauce into the bowl with your other veggies (if using) and mix well.
Put it all together:
Remove cabbage and bok choy from the crock/casserole dishes and discard any water they've left behind. Rinse crock/dishes.
Then, working with one section of cabbage at a time, smear the sauce between the leaves, concentrating it on the stem end and working your way toward the leaves. You'll use approximately 1 -1 1/2 tsp of sauce between each leaf. It's ok if the leaves aren't fully covered with the sauce at this point.
Place each section back into the crock or casserole dishes, packing them in tightly. If there's any sauce left over at the end, pour it over the top of the cabbage and work it in with your hands.
Place weights on top as before, and cover. If you're using a fermenting crock, just use the weights and lid it came with. If you're using other dishes, first cover the kimchi with parchment paper or plastic wrap, then place your board and weights on top, and cover with a kitchen towel.
Allow to sit at room temperature for about 4-6 days.
Cut up and pack the Kimchi in jars:
After 4-6 days, remove kimchi one section at a time, cut it up (I use kitchen shears, but a knife and cutting board will work too), and stuff it tightly into jars. Top off jars with any extra juices and cover with lids. Refrigerate.
Kimchi will be good fresh for about 6 weeks, and cooked for another 6 weeks (though I've eaten it fresh well beyond the 6 weeks and it was still great).
Notes
Optional Veggie additions:
Shredded carrots or Daikon radish (I generally use about 3-4 large carrots, or about 2-3 cups).
Green onions, cut into medium-sized pieces (I use about 3-4 bunches - I LOVE green onions). Use both the green and white parts.
Sesame seeds, toasted or not.
You could try adding various kinds of peppers (sweet or hot), additional cabbage (red cabbage maybe?), parsnips, or any other veggie you think sounds great. I'd stay away from any veggie that has a lot of water in it though (zucchini, for instance).
Optional additions to the sauce (add to water in the saucepan right away, allow to simmer for a while, then remove before adding rice flour):