Tangy, spicy, savory, pungent, and crunchy. I have upgraded this recipe to improve flavors from the original.

This traditional kimchi delivers a perfect blend of tangy, spicy, and umami flavors. The Napa cabbage’s tender crunch, combined with the sweetness of carrots and the pungency of garlic and ginger, creates a rich, balanced taste. The fermentation process deepens these flavors, making it irresistibly savory. Serve it as a side dish with Korean BBQ, in rice bowls, or as a topping for noodles. It pairs excellently with steamed rice, grilled meats, and can be added to soups, stews, or sandwiches, enhancing the dishes with its bold, fermented flavors and crunchy texture.

Ingredients

Main Ingredients

• 1 medium Napa cabbage (about 2-3 lbs)
• 1/4 cup coarse sea salt
• 5 cups water (for soaking)
• 1 medium Korean radish, julienned
• 1 medium carrot, julienned
• 3 green onions, chopped into 2-inch pieces
• 1/2 Asian pear, peeled and julienned (optional for sweetness)

Paste Ingredients

• 1/4 cup Korean red pepper flakes (gochugaru) (adjust to taste)
• 3-4 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 small onion, grated
• 1/4 cup fish sauce (or 2 tablespoons soy sauce for vegan option)
• 1 tablespoon fermented shrimp (saeujeot) or anchovy sauce (optional, skip for vegan)
• 1 tablespoon sugar or honey
• 1 tablespoon sweet rice flour
• 1/2 cup water (for rice paste)

Directions

Step 1: Prepare the Cabbage

1. Cut the Napa cabbage into quarters lengthwise and remove the core.
2. Cut each quarter into bite-sized pieces (or leave the leaves whole for a more traditional style).
3. Dissolve 1/4 cup sea salt in 5 cups of water. Submerge the cabbage in the salted water, ensuring the pieces are evenly coated. Let sit for 1-2 hours, tossing every 30 minutes.
4. After soaking, rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well and set aside.

Step 2: Prepare the Rice Flour Paste

1. In a small pot, mix 1 tablespoon of sweet rice flour with 1/2 cup of water.
2. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 2-3 minutes). Let cool completely.

Step 3: Make the Spice Paste

1. In a mixing bowl, combine the rice flour paste, gochugaru, garlic, ginger, grated onion, fish sauce, fermented shrimp (if using), and sugar or honey. Mix well to form a thick paste.

Step 4: Combine the Vegetables

1. In a large mixing bowl, combine the drained cabbage, radish, carrot, green onions, and julienned Asian pear (if using).
2. Add the spice paste to the vegetables. Using gloves, thoroughly massage the paste into the vegetables to ensure even coating.

Step 5: Pack and Ferment

1. Pack the kimchi mixture tightly into a clean, sterilized glass jar or airtight container. Press down firmly to remove air pockets and ensure the vegetables are submerged in their own juices.
2. Leave some space at the top of the jar to allow for expansion during fermentation.
3. Seal the jar and leave it at room temperature for 1-3 days, depending on your desired level of fermentation. Taste daily to monitor the flavor. Press down the kimchi if it rises above the liquid.

Step 6: Store and Enjoy

1. Once the kimchi reaches your preferred tanginess, transfer the jar to the refrigerator.
2. Kimchi will continue to ferment slowly in the fridge and develop deeper flavors over time. It can be stored for several weeks or even months if properly refrigerated.

Tips for the Best Kimchi

• Be patient: The best kimchi flavors develop over time, so let your kimchi age for at least 2 weeks for a deep, complex taste.
• Use fresh ingredients: Fresh Napa cabbage and high-quality gochugaru are key for the best flavor.
• Balance flavors: Adjust sweetness, saltiness, and spice to your liking. Use less sugar if adding sweet fruits like Asian pear.
• Ensure proper fermentation: Keep the kimchi submerged in its brine to prevent spoilage. Use a weight or press down daily during fermentation.
• Experiment with add-ins: Add extra flavor with roasted sesame seeds, crushed roasted seaweed (gim), or other vegetables like chives or mustard greens.

Where to Get Korean Red Pepper Flakes (Gochugaru)

You can buy Korean red pepper flakes (gochugaru) both online and locally in Minneapolis, MN:

Online Options

1. Amazon – Various sellers offer gochugaru with a range of quantities and prices.
2. The Spice House – They offer high-quality gochugaru with different packaging options​ (The Spice House)​.
3. Walmart – They sell 8oz bags of gochugaru online​ (Walmart.com)​.

Local Options in Minneapolis

1. United Noodles – This Asian grocery store in Minneapolis has a wide selection of Korean spices, including gochugaru.
2. Whole Foods Market – They carry gochugaru in-store, with a 3.25oz package available​ (Whole Foods Market)​.
3. Dragon Star Supermarket – Located in St. Paul, this market is known for its variety of Asian ingredients, including gochugaru.

These options should help you find the right product for your needs, whether you prefer shopping online or in person.

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