Homemade Napa Cabbage Kimchi
Homemade Napa Cabbage Kimchi
Ingredients
For the Brining
- 2 1/2 pounds napa cabbage, cut into 2-inch pieces
- 1/4 cup kosher salt
For the Rice Porridge
- 2 tablespoons glutinous rice flour
- 1/2 cup water
For the Kimchi Paste
- 1/2 Asian pear, peeled and chopped
- 1 inch fresh ginger, peeled and chopped
- 6 cloves garlic, minced
- 1/4 cup fish sauce
- 1/2 cup Korean chili flakes (gochugaru)
- 1/2 cup chives, chopped into 1-inch pieces
Instructions
- 1
Prepare the Napa Cabbage: Cut the napa cabbage into 2-inch bite-sized pieces. Place the cut cabbage into a large mixing bowl.
⏱️ 10 min
- 2
Sprinkle the kosher salt over the cabbage. Using your hands, thoroughly mix the salt into the cabbage, ensuring all pieces are coated.
⏱️ 5 min
- 3
Let the salted cabbage sit at room temperature for 2 hours. During this time, the cabbage will wilt and release water. This is the brining process.
⏱️ 120 min
- 4
After 2 hours, squeeze the excess water out of the cabbage by hand. Transfer the cabbage to a colander and rinse it thoroughly under cold running water. Drain well.
⏱️ 10 min
- 5
Make the Rice Porridge: In a small pot, whisk together the glutinous rice flour and 1/2 cup of water until smooth. Place the pot over medium heat and cook, stirring constantly, until the mixture thickens into a porridge-like consistency, about 5-7 minutes. Remove from heat and let cool completely.
⏱️ 10 min
- 6
Prepare the Kimchi Paste: In a tall blending container (or a regular blender), combine the chopped Asian pear, chopped fresh ginger, minced garlic, fish sauce, Korean chili flakes (gochugaru), and the cooled rice porridge. Blend with an immersion blender (or regular blender) until a smooth, thick, reddish-orange paste is formed. You can taste a small amount of the paste and adjust seasoning if desired.
⏱️ 10 min
- 7
Combine and Mix the Kimchi: In the large mixing bowl with the brined and rinsed cabbage, add the chopped chives. Pour the freshly blended kimchi paste over the cabbage and chives. Use a spatula to scrape any remaining paste from the blending container into the bowl.
⏱️ 5 min
- 8
Put on gloves. Thoroughly mix the paste, cabbage, and chives by hand, ensuring all the cabbage pieces are evenly coated with the red paste.
⏱️ 5 min
- 9
Store the Kimchi: Transfer the mixed kimchi into a kimchi fermentation container. Press the kimchi down firmly into the container using the specialized press lid (or a clean plate with a weight on top) to remove air pockets and submerge the cabbage in the liquid. Close the container with its lid.
⏱️ 5 min
- 10
For initial fermentation, leave the kimchi at room temperature for 1-2 days, depending on your desired level of sourness. Then, transfer it to the refrigerator for slower fermentation and storage. It can be eaten immediately but will develop more flavor over time.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Napa Cabbage Kimchi
For the Brining
- 2 1/2 pounds napa cabbage, cut into 2-inch pieces
- 1/4 cup kosher salt
For the Rice Porridge
- 2 tablespoons glutinous rice flour
- 1/2 cup water
For the Kimchi Paste
- 1/2 Asian pear, peeled and chopped
- 1 inch fresh ginger, peeled and chopped
- 6 cloves garlic, minced
- 1/4 cup fish sauce
- 1/2 cup Korean chili flakes (gochugaru)
- 1/2 cup chives, chopped into 1-inch pieces
Instructions
- 1
Prepare the Napa Cabbage: Cut the napa cabbage into 2-inch bite-sized pieces. Place the cut cabbage into a large mixing bowl.
⏱️ 10 min - 2
Sprinkle the kosher salt over the cabbage. Using your hands, thoroughly mix the salt into the cabbage, ensuring all pieces are coated.
⏱️ 5 min - 3
Let the salted cabbage sit at room temperature for 2 hours. During this time, the cabbage will wilt and release water. This is the brining process.
⏱️ 120 min - 4
After 2 hours, squeeze the excess water out of the cabbage by hand. Transfer the cabbage to a colander and rinse it thoroughly under cold running water. Drain well.
⏱️ 10 min - 5
Make the Rice Porridge: In a small pot, whisk together the glutinous rice flour and 1/2 cup of water until smooth. Place the pot over medium heat and cook, stirring constantly, until the mixture thickens into a porridge-like consistency, about 5-7 minutes. Remove from heat and let cool completely.
⏱️ 10 min - 6
Prepare the Kimchi Paste: In a tall blending container (or a regular blender), combine the chopped Asian pear, chopped fresh ginger, minced garlic, fish sauce, Korean chili flakes (gochugaru), and the cooled rice porridge. Blend with an immersion blender (or regular blender) until a smooth, thick, reddish-orange paste is formed. You can taste a small amount of the paste and adjust seasoning if desired.
⏱️ 10 min - 7
Combine and Mix the Kimchi: In the large mixing bowl with the brined and rinsed cabbage, add the chopped chives. Pour the freshly blended kimchi paste over the cabbage and chives. Use a spatula to scrape any remaining paste from the blending container into the bowl.
⏱️ 5 min - 8
Put on gloves. Thoroughly mix the paste, cabbage, and chives by hand, ensuring all the cabbage pieces are evenly coated with the red paste.
⏱️ 5 min - 9
Store the Kimchi: Transfer the mixed kimchi into a kimchi fermentation container. Press the kimchi down firmly into the container using the specialized press lid (or a clean plate with a weight on top) to remove air pockets and submerge the cabbage in the liquid. Close the container with its lid.
⏱️ 5 min - 10
For initial fermentation, leave the kimchi at room temperature for 1-2 days, depending on your desired level of sourness. Then, transfer it to the refrigerator for slower fermentation and storage. It can be eaten immediately but will develop more flavor over time.