Traditional Kimchi

Here's a traditional Korean recipe for kimchi – that fermented Napa cabbage dish, spicy and full of probiotics, that is a symbol of Korean cuisine.

1 large Napa cabbage (about 1.5 kg)

¼ cup coarse salt (non-iodized)

1 large carrot, julienned

½ daikon radish, cut into strips

5 green onions, chopped into 5 cm pieces

5 garlic cloves, crushed

1 tbsp fresh ginger, grated

2 tsp sugar

3 tbsp fish sauce (or soy sauce for vegetarian version)

¼ cup Korean chili flakes (gochugaru) – adjust to taste

1. Prep the cabbage: Cut into quarters, then into 3–4 cm pieces. Sprinkle salt and mix well. Let sit for 4–6 hours or overnight.
2. Rinse: Rinse cabbage thoroughly and drain.
3. Make the paste: Mix garlic, ginger, sugar, fish sauce, and chili flakes into a smooth paste.
4. Combine: Add carrot, radish, and green onions to the paste. Mix in the drained cabbage using gloves.
5. Ferment: Pack tightly into a jar, press down to remove air, and leave at room temperature for 1–2 days. Then refrigerate. Best flavor develops after 5–7 days.

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Traditional Kimchi