Kimchi Recipe: Spicy and Tangy
Classic Napa Cabbage Kimchi with spicy gochugaru.
Ingredients
- 1 medium Napa cabbage 2 lbs
- ¼ cup coarse sea salt
- 4 cups water
- 1 small daikon radish julienned (1 cup)
- 4 green onions cut into 2-inch pieces
- ¼ cup Korean red pepper flakes gochugaru
- 3 tbsp fish sauce optional
- 2 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp sugar
- 1 tbsp rice flour optional
- ¼ cup water for paste, if using
- Optional: Sesame seeds green onions
- Suggested Pairings: Rice soju
Instructions
- Cut cabbage, brine in salt water 2–3 hours, rinse, and drain for 20 minutes.
- Make paste: mix rice flour with water, heat until thick, cool; combine with gochugaru, fish sauce, garlic, ginger, and sugar. Taste and adjust the seasoning.
- Mix cabbage, radish, and green onions with the paste using gloves.
- Pack into jars; ferment 1–2 days at room temp, then refrigerate 3–5 days.
- Serve in a white ceramic jar with sesame seeds, rice, and soju.
Notes
- Use non-iodized salt for fermentation.
- Store in the fridge for 1 month or freeze for 3 months.
- Try vegan or cucumber variations.
- Pair with Korean pancakes.