I’ve always been a big fan of bold flavors and healthy eats, and that’s why I love making Classic Napa Kimchi. It’s not just a dish; it’s a journey into the vibrant culture of Korea right in my kitchen. Making kimchi at home started as a way to add some zest to my meals, but it quickly turned into a delightful hobby.
What I enjoy most about kimchi is its versatility. Whether it’s served alongside a main dish or added into stews and fried rice, it brings a burst of flavor that wakes up any meal. The process of making kimchi is pretty straightforward and incredibly rewarding. From mixing the fresh napa cabbage with all those spicy, garlicky, and tangy ingredients to the moment you first taste the tangy crunch, it’s exciting to see simple ingredients transform into something so rich in flavors.
In this recipe for Classic Napa Kimchi, I’ll walk you through each step, making it easy to follow. It’s perfect for anyone looking to dive into the world of fermenting foods and add a healthy kick to their diet. Let’s get started and spice up our cooking with some homemade kimchi!
Table of Contents
Chef’s Notes – Classic Napa Kimchi
- Fresh Ingredients: Always use fresh napa cabbage for the best texture and flavor. Quality is crucial, especially for ingredients like Korean chili powder, as it significantly influences the kimchi’s color and spice level.
- Adjust Spice Levels: Depending on your tolerance for heat, adjust the amount of gochugaru (Korean chili powder). For a milder kimchi, you can reduce the chili powder or substitute it with a milder chili.
- Sanitation: Make sure all equipment, especially containers and utensils, are thoroughly sanitized. This helps prevent unwanted bacteria from affecting the fermentation process.
- Tasting and Adjusting: After mixing the kimchi paste but before applying it to the cabbage, taste it and adjust the seasoning if necessary. This might include adding more sugar, salt, or fish sauce.
- Proper Storage: Store kimchi in an airtight container to ensure that it ferments properly. A traditional earthenware vessel is ideal, but any airtight container will work.
- Patience is Key: The flavor of kimchi develops and deepens over time. Although it’s tempting to eat it right away, letting it ferment for a few days will enhance its taste and probiotic content.
Classic Napa Kimchi
4
servings2
hours30
minutes0
minutes196
kcal6
hours8
hours30
minutesDive into the world of Korean cuisine with this easy-to-follow Classic Napa Kimchi recipe! Perfectly fermented napa cabbage, radish, and chives come together in a spicy, tangy delight that will elevate any meal. Follow these step-by-step instructions to create a batch of kimchi that’s bursting with authentic flavors. Whether you’re a seasoned kimchi lover or a curious beginner, this recipe is your gateway to delicious homemade kimchi!
Ingredients
- Main Ingredients
2 large napa cabbages (about 8 pounds), outer leaves removed
16 cups water
1 1/2 cups coarse sea salt or kosher salt (for brining)
1/2 cup medium-grain salt (for sprinkling)
- Kimchi Seasoning/Paste
2 tablespoons sweet rice flour
1 1/2 cups water
1 1/2 cups Korean chili powder (gochugaru)
2 medium radishes (about 1 pound), julienned
1 tablespoon fine sea salt
3 1/2 tablespoons fish sauce
2 tablespoons minced salted shrimp
1 bunch Korean chives (about 3 ounces), cut into 2-inch pieces
2 medium carrots (about 5 ounces), julienned
1/4 cup minced garlic
1/2 tablespoon minced ginger
2 tablespoons raw sugar
1 small onion (about 3 ounces), finely grated or blended
- Alternative Ingredients:
Napa Cabbage: Green cabbage or savoy cabbage.
Coarse Sea Salt: Kosher salt or Himalayan pink salt.
Sweet Rice Flour: Cornstarch or regular rice flour.
Korean Chili Powder: Regular chili flakes or paprika for less heat.
Fish Sauce: Soy sauce or tamari for vegan/vegetarian.
Salted Shrimp: Miso paste or additional fish sauce for vegan/vegetarian.
Korean Chives: Green onions or scallions.
Directions
- Prepare Cabbage – Cut the napa cabbages into quarters while keeping the stems intact. Rinse thoroughly under running water.
- Brine Cabbage – Dissolve the coarse sea salt in 16 cups of water in a large bowl. Submerge each cabbage quarter in the saltwater and place them on a tray for further salting. Sprinkle the medium-grain salt over the thick white parts of each leaf. Reserve the saltwater for later use. Place the salted cabbage quarters in a large food-grade plastic bag or bucket with the wedge side facing up. Pour the reserved saltwater over the cabbages and seal the bag or cover the bucket with a heavy object to press down the cabbage. Let it sit for 6 hours, turning the cabbage every 2 hours. After pickling, rinse the cabbages thoroughly under running water to remove excess salt. Place them in a colander to drain for about an hour.
- Prepare Rice Paste – In a saucepan, mix sweet rice flour with 1 1/2 cups of water and bring to a boil over medium heat. Cook for 5-8 minutes until thickened. Transfer to a bowl and let it cool before adding the Korean chili powder.
- Make Kimchi Paste – In a large mixing bowl, combine julienned radish with fine sea salt, fish sauce, and minced salted shrimp. Let it sit for 10 minutes to soften the radish. Add Korean chives, carrots, minced garlic, minced ginger, raw sugar, grated onion, and the cooled chili paste mixture. Mix well. Place a cabbage quarter on a tray and spread the kimchi paste over each leaf (only one side). Use about 1-2 small fistfuls of paste per quarter. Repeat for all cabbage quarters without detaching leaves from the stem.
- Ferment Kimchi – Transfer the seasoned cabbage quarters into an airtight container or traditional kimchi container. Seal tightly and leave at room temperature for 24 hours before refrigerating. For optimal flavor development, wait an additional 3-4 days before consuming.
Equipment
- Chef’s Knife
- Cutting Board
- large bowl
- colander
- saucepan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 196kcal
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1200mg
- Potassium: 600mg
- Carbohydrates: 40g
- Fiber: 6g
- Sugar: 10g
- Protein: 5g
- Vitamin A: 5000IU
- Vitamin C: 60mg
- Calcium: 150mg
- Iron: 3mg
FAQ – Classic Napa Kimchi
How long does homemade kimchi last?
Homemade kimchi can be stored in the refrigerator for up to a few months. The fermentation process continues slowly in the fridge, which can change the flavor and texture over time. For best results, consume within a month.
Can I make kimchi without fish sauce for a vegetarian version?
Yes, you can substitute the fish sauce with soy sauce or tamari to keep it vegetarian. Some recipes use miso paste or seaweed broth as alternatives to achieve a similar umami flavor.
What are the health benefits of eating kimchi?
Kimchi is rich in vitamins A and C, and due to its fermentation process, it is also loaded with beneficial probiotics which are great for digestive health. It’s a low-calorie food that’s high in fiber, which can help in weight management.
Can I use other types of cabbage for this recipe?
While napa cabbage is traditional for kimchi, you can use green cabbage or savoy cabbage as alternatives. Keep in mind that the texture and taste may vary slightly.
What should I do if my kimchi is too salty?
If your kimchi tastes too salty after the initial fermentation, you can rinse the vegetables lightly before serving. To prevent this issue, make sure to rinse the brined cabbage thoroughly before seasoning.
