Korean Fermented Cabbage Kimchi
Fermented cabbage kimchi is a traditional Korean side dish made from napa cabbage, chili flakes, garlic, and ginger through natural lactic acid fermentation. This no-cook recipe requires minimal hands-on time and delivers bold flavor, probiotics, and long-lasting freshness.Perfect as a side dish, condiment, or cooking ingredient, homemade kimchi is customizable, nutritious, and ideal for beginners exploring fermentation.
Ingredients
- 1 medium napa cabbage about 2-2.5 pounds
- ¼ cup non-iodized sea salt
- 4 cups water for soaking, as needed
- ¼ cup Korean gochugaru red chili flakes
- 5 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons fish sauce or soy sauce for vegan
- 1 teaspoon sugar optional, helps fermentation
- 4 green onions sliced
- ½ cup daikon radish julienned (optional)
Instructions
Prepare the cabbage
- Cut the napa cabbage lengthwise into quarters, then into bite-sized pieces. Place in a large bowl.
Salt the cabbage
- Sprinkle the salt evenly over the cabbage. Massage gently, then add enough water to barely cover. Let sit for 1–2 hours, turning every 30 minutes, until softened.
Rinse and drain
- Rinse the cabbage thoroughly 2–3 times to remove excess salt. Drain well and gently squeeze out excess water.
Make the kimchi paste
- In a separate bowl, mix gochugaru, garlic, ginger, fish sauce (or substitute), sugar, and a few tablespoons of water until a thick paste forms.
Combine vegetables and paste
- Add green onions and radish to the paste. Add the drained cabbage and mix thoroughly by hand until evenly coated.
Pack the kimchi
- Tightly pack the kimchi into a clean glass jar or fermentation container, pressing down to remove air bubbles and ensure the cabbage is submerged in liquid.
Ferment
- Leave the jar at room temperature for 24–48 hours. Open daily to release built-up gas and press the kimchi down if needed.
Refrigerate
- Once fermented to your liking, transfer the kimchi to the refrigerator to slow fermentation.