Kimchi, a staple in Korean cuisine, is a fermented cabbage dish known for its vibrant flavors and probiotic benefits. In this recipe, we present the basic version of kimchi that serves as a versatile starting point for your own experimentation. With a yield of approximately 1 gallon, this recipe can be scaled up or down to suit your needs. Please note that the brining process requires 6 to 8 hours or an overnight soak, so plan accordingly.
Traditionally, kimchi-making involves slicing the cabbage in various ways, such as chopping, quartering, halving, or leaving it whole. However, in the United States, it is more commonly prepared in bite-sized pieces. Feel free to adapt the slicing technique to your preference. While onggi pots are traditionally used for pickling kimchi, you can use crocks, large jars, or other fermentation vessels.
Yield: about 1 gallon (fermentation vessel: 1 gallon or larger)
INGREDIENTS:
- 1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
- 2 large napa cabbages
- ½ cup chile pepper flakes or salt-free gochugaru
- ½ cup shredded daikon radish
- ¼ cup shredded carrot
- 3 scallions, greens included, sliced
- ½–1 head garlic, cloves separated and minced
- 1 tablespoon minced fresh ginger
INSTRUCTIONS:
- In a crock or a large bowl, combine the brine ingredients—unrefined sea salt and unchlorinated water—and stir until the salt is dissolved. Remove the coarse outer leaves of the cabbages, rinse a few of the unblemished ones, and set them aside. Rinse the cabbages in cold water, trim off the stalk end, and cut them in half. Submerge the cabbage halves and the reserved outer leaves in the brine. Use a plate as a weight to keep the cabbages submerged. Let them sit at room temperature for 6 to 8 hours.
- After brining, drain the cabbage for 15 minutes, saving about 1 cup of the soaking liquid. Set the separated outer leaves aside.
- In a large bowl, combine the chile pepper flakes (or salt-free gochugaru), daikon radish, shredded carrot, sliced scallions (greens included), minced garlic, and minced ginger. Mix everything thoroughly to create a flavorful blend.
- Chop the brined cabbage into bite-size pieces or larger if desired, and add them to the bowl with the mixed vegetables. Massage the mixture thoroughly, ensuring that the flavors are well-distributed. Taste for saltiness, as the brined cabbage usually provides enough salt. If needed, sprinkle in a small amount of salt, massage again, and taste once more.
- Transfer the vegetable mixture, a few handfuls at a time, into a crock, jar, or onggi pot, pressing down firmly as you go. Add the reserved brine as needed to completely submerge the vegetables. Leave about 4 inches of headspace for a crock or onggi pot, or 2 to 3 inches for a jar. Cover the mixture with the reserved brined leaves. If using a crock, place a plate on top and weigh it down with a sealed jar filled with water. For a jar or onggi pot, you can use a sealed jar or a ziplock bag filled with water as a follower-weight combination.
- Place the vessel with the kimchi on a baking sheet and set it aside to ferment in a location nearby, away from direct sunlight, and at a cool temperature for 7 to 14 days. Check the ferment daily to ensure that the vegetables remain submerged. A layer of scum may form on the surface, but it is generally harmless. Consult the appendix if you have any concerns.
- After 1 week, you can start testing the kimchi. It will have a mild flavor at this point, similar to a half-sour pickle. The cabbage will appear translucent, and the brine will take on an orange-red hue. Kimchi often exhibits effervescence, so it is normal for it to be bubbly or not.
- Once the kimchi is ready, spoon it into smaller jars, ensuring that the vegetables are fully submerged. Seal the jars tightly and store them in the refrigerator. This kimchi can be kept refrigerated for up to 9 months, maintaining its flavors and texture.
