THE RECIPE JOURNAL · Side Dish
Kimchi: The Classic Korean Spicy Cabbage
If you love bold flavors and a little kick, this recipe is perfect for you. Making kimchi at home is easier than you think, and it adds a delicious, spicy crunch to any meal.
FROM THE KITCHEN • Kimchi: The Classic Korean Spicy Cabbage
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by removing any bruised or discolored outer leaves from the cabbage, then give it a good rinse under cold water. Cut the cabbage into roughly 2-inch pieces. Next, divide 3 cups of water into three separate bowls and stir a cup of sea salt into each. Sprinkle the remaining cup of salt directly over the cabbage pieces. Place the cabbage into the salted water bowls so they’re partially submerged and let them sit for 6 to 12 hours.
02
Step 2
After soaking, rinse the cabbage thoroughly under cold water a few times to wash off the salt. Give the cabbage a good squeeze to get rid of excess water—it should feel a bit rubbery. Drain it well in a colander or basket for at least a couple of hours.
03
Step 3
While the cabbage is draining, make the rice flour paste by boiling 3 cups of water with the rice flour in a saucepan. Whisk it constantly until it thickens to a glue-like texture, which usually takes about 5 to 10 minutes. Take it off the heat and let it cool to room temperature.
04
Step 4
Now, blend the onion, garlic, ginger, and a tablespoon of water in a food processor until smooth, adding a splash more water if needed. In a large bowl, mix together the chili flakes, the onion-garlic paste, the cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds. Stir in the radish and green onions until everything is well combined.
05
Step 5
Using your hands (and gloves if you have them), coat each piece of cabbage thoroughly with the spicy mixture. Pack the coated cabbage into airtight glass jars or containers, making sure to seal them tightly. Leave the jars at room temperature for about two days to let the kimchi ferment, then pop them in the fridge to slow down the fermentation. Enjoy!
Why you’ll love it
Kimchi is a vibrant and flavorful dish that brings a perfect balance of spicy, tangy, and savory notes. It’s not only delicious but also packed with probiotics, making it great for digestion and overall health. Its bold taste adds excitement to any meal.
How to serve
Enjoy kimchi as a side dish with rice, noodles, or grilled meats. It also works well in soups, stews, or even fried rice. The spicy crunch adds a refreshing contrast to rich and savory dishes.
Storage & leftovers
Store kimchi in an airtight container in the refrigerator to keep it fresh longer. It will continue to ferment slowly, so the flavor will deepen over time. Consume within 2-3 weeks for the best taste and texture.
