Create vibrant, spicy kimchi with fermented cabbage and radishes, seasoned with chili, garlic, and ginger for probiotic-rich umami flavor.
# What You'll Need:
→ Vegetables
01 - 1 large napa cabbage, about 2.5 lbs
02 - 1 medium daikon radish, about 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned
→ Brine
05 - 1/3 cup coarse sea salt
06 - 6 cups cold water
→ Spice Paste
07 - 6 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tbsp soy sauce
11 - 1 tbsp sugar
12 - 3-5 tbsp Korean red chili flakes (gochugaru)
13 - 2 tbsp rice flour
14 - 2/3 cup water
# How to Make It:
01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve coarse sea salt in 6 cups cold water in a large bowl. Add cabbage pieces and toss to coat thoroughly.
03 - Place a plate and weight on top to keep cabbage submerged. Let sit for 2 hours, tossing every 30 minutes to ensure even salting.
04 - Rinse the salted cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well in a colander.
05 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, about 1-2 minutes. Allow to cool completely.
06 - In a blender, combine cooled rice paste, garlic, ginger, onion, soy sauce, and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
07 - In a large bowl, combine drained cabbage, daikon radish, carrot, and scallions. Add spice paste and mix thoroughly using kitchen gloves to coat all vegetables evenly.
08 - Pack kimchi tightly into clean glass jars or fermentation crock, pressing down to eliminate air pockets. Leave 1 inch headspace at the top.
09 - Seal and leave at room temperature out of direct sunlight for 1-2 days, burping jars daily to release gas buildup.
10 - Taste after 48 hours; once sour and tangy to your liking, transfer to refrigerator. Kimchi will continue fermenting slowly and develop deeper flavors over several weeks.
