How to Make Cabbage Kimchi

Makes 1 quart

What You Need

Ingredients 1 (2-pound) head napa cabbage 1/4 cup sea salt or kosher salt (see Recipe Notes) Water (see Recipe Notes) 1 tablespoon grated garlic (about 5-6 cloves) 1 teaspoon grated ginger 1 teaspoon sugar 2- tablespoons sea!ood !lavor or "ater (optional# see Recipe Notes) 1-5 tablespoons $orean red pepper !lakes (gochugaru) % ounces $orean radish or daikon# peeled and cut into &atchsticks 4 scallions# tri&&ed and cut into 1-inch pieces Equipment 'utting board and kni!e (arge bo"l )loves (optional but highl* reco&&ended) +late and so&ething to "eigh the ki&chi do"n# like a ,ar or can o! beans 'olander -&all bo"l 'lean 1-.uart ,ar "ith canning lid or plastic lid /o"l or plate to place under ,ar during !er&entation

Instructions
10 Cut the cabbage. 'ut the cabbage length"ise into .uarters and re&ove the cores0 'ut each .uarter cross"ise into 2-inch-"ide strips0 20 Sa t the cabbage. +lace the cabbage and salt in a large bo"l0 1sing *our hands (gloves optional)# &assage the salt into the cabbage until it starts to so!ten a bit# then add "ater to cover the cabbage0 +ut a plate on top and "eigh it do"n "ith so&ething heav*# like a ,ar or can o! beans0 (et stand !or 1-2 hours0 0 !inse and drain the cabbage. Rinse the cabbage under cold "ater ti&es and drain in a colander !or 15-22 &inutes0 Rinse and dr* the bo"l *ou used !or salting# and set it aside to use in step 50 40 Make the paste. 3ean"hile# co&bine the garlic# ginger# sugar# and sea!ood !lavor (or tablespoons "ater) in a s&all bo"l and &i4 to !or& a s&ooth paste0 3i4 in the gochugaru# using 1 tablespoon !or &ild and up to 5 tablespoons !or spic* (5 like about 1/2 tablespoons)0 50 Combine the "egetab es and paste. )entl* s.uee6e an* re&aining "ater !ro& the cabbage and return it to the bo"l along "ith the radish# scallions# and seasoning paste0

60 Mi# thorough $. 1sing *our hands# gentl* "ork the paste into the vegetables until the* are thoroughl* coated0 7he gloves are optional here but highl* reco&&ended to protect *our hands !ro& stings# stains# and s&ells8 90 %ack the kimchi into the &ar. +ack the ki&chi into the ,ar# pressing do"n on it until the brine rises to cover the vegetables0 (eave at least 1-inch o! headspace0 -eal the ,ar "ith te lid0 %0 'et it (erment. (et the ,ar stand at roo& te&perature !or 1-5 da*s0 :ou &a* see bubbles inside the ,ar and brine &a* seep out o! the lid; place a bo"l or plate under the ,ar to help catch an* over!lo"0 <0 Check it dai $ and re(rigerate when read$. 'heck the ki&chi once a da*# pressing do"n on the vegetables "ith a clean !inger or spoon to keep the& sub&erged under the brine0 (7his also releases gases produced during !er&entation0) 7aste a little at this point# too8 When the ki&chi tastes ripe enough !or *our liking# trans!er the ,ar to the re!rigerator0 :ou &a* eat it right a"a*# but it=s best a!ter another "eek or t"o0

!ecipe Notes

Sa t) 1se salt that is !ree o! iodine and/or anti-caking agents# "hich can inhibit !er&entation0 Water) 'hlorinated "ater can inhibit !er&entation# so use spring# distilled# or !iltered "ater i! *ou can0 Sea(ood ( a"or and "egetarian a ternati"es) -ea!ood gives ki&chi an u&a&i !lavor0 >i!!erent regions and !a&ilies &a* use !ish sauce# salted shri&p paste# o*sters# and other sea!ood0 1se about 2 tablespoons o! !ish sauce# salted shri&p paste# or a co&bination o! the t"o0 ?or vegetarian ki&chi# 5 like using /4 teaspoon kelp po"der &i4ed "ith tablespoons "ater# or si&pl* tablespoons o! "ater0