Traditional Napa Cabbage Kimchi Recipe

This Traditional Napa Cabbage Kimchi recipe is for one 32 oz jar. For a larger batch, scale this recipe by multiplying the ingredients or toggle the serving size above.

Author: fermentaholics.com

Ingredients & Supplies

• Ingredients

• 1 Head Napa Cabbage

• 1 Small Daikon Radish, Julienned

• 1 Bunch Scallions, Chopped

• 1 TBSP Salt

• 1/4 Pear, Julienned

• 1/2 in Knob Ginger, Grated

• 1 Shallot, Diced

• 4 Cloves Garlic, Minced

• 2 TBSP Korean Chili Flakes (Gochugaru)

• 1 TSP Fish Sauce

• 1 TSP Cane Sugar

• Filtered Water As Needed

• Supplies

• 1 Quart Mason Jar

• Large Bowl

• Food Processor

• Glass Fermentation Anchor Weights

• Fermentation Lid With Airlock

• Fermented Vegetable Tamper

Directions

• Remove the outer leaf from the cabbage and reserve it for later.

• Chop the remaining cabbage into bite size pieces and place in a large bowl with the daikon radish, pear, and scallions, then sprinkle with the salt.

• Using a tamper or your hands, work the salt into the cabbage. Set aside at room temperature for 30 mins to 1 hour during which time the salt will draw out moisture from the cabbage.

• Meanwhile, make the paste – add the remaining ingredients into a food processor and blend into a paste. (If you don’t have a food processor, you can finely chop all ingredients for the paste).

• Massage paste into the cabbage mixture until it is well incorporated, then pack into the jar, using a tamper to pack it in firmly and remove any air bubbles.

• Take the reserved cabbage leaf and place it on top to act as a follower, then place the glass weight on top and press firmly until the weight is submerged by the brine. If there is not enough liquid to submerge, add filtered water to top it off.

• Place lid with airlock on top and let ferment for 3-14 days, ideally around 75°F. The longer the fermentation, the tangier and more sour the flavor gets. Taste it along the way and when you are happy with the flavor, place it in the refrigerator to halt the fermentation.