Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kimchi Recipes (Healthy) > Traditional Kimchi Recipe

Authentic Napa Cabbage Kimchi

This traditional Napa cabbage kimchi recipe delivers the complex, spicy, and tangy flavors of authentic Korean kimchi. It's a fermented superfood packed with probiotics and essential nutrients. Learn how to make it at home with this detailed guide.

Prep Time
1 hour (plus 2-3 hours brining)
Cook Time
15 minutes (for porridge)
Servings
About 6 cups
Ingredients
  • 3 lbs Napa Cabbage
  • 1/2 cup Kosher Salt
  • 8 cups Water (for brining)
  • 1 cup Korean Radish (Mu)
  • 1/2 - 3/4 cup Korean Chili Flakes (Gochugaru)
  • 1 head Garlic
  • 1 tbsp Ginger
  • 1/4 cup Fish Sauce
  • 2 tbsp Glutinous Rice Flour (Sweet Rice Flour)
  • 1 cup Water (for rice porridge)
  • 1 tsp Sugar
  • 1/2 cup Green Onions

Brining the Cabbage

First, prepare the Napa cabbage. Cut the cabbage lengthwise into quarters. Then, cut each quarter crosswise into 2-inch pieces. In a large bowl, dissolve the salt in the water. Submerge the cabbage in the salt water, ensuring all pieces are covered. Place a plate or weight on top of the cabbage to keep it submerged. Let it brine for 2-3 hours, turning it occasionally. The cabbage should be pliable and slightly translucent.

Making the Rice Porridge

While the cabbage is brining, prepare the rice porridge. In a small saucepan, whisk together the glutinous rice flour and water. Cook over medium heat, stirring constantly, until the mixture thickens into a porridge-like consistency (about 5-7 minutes). Stir in the sugar and let it cool completely.

Preparing the Kimchi Paste

In a large bowl, combine the cooled rice porridge, Korean chili flakes (gochugaru), minced garlic, minced ginger, and fish sauce. Mix well to create a thick paste. The amount of gochugaru can be adjusted based on your spice preference. Add the julienned Korean radish and chopped green onions to the paste. Mix well to combine.

Assembling the Kimchi

Once the cabbage is properly brined, rinse it thoroughly under cold water at least three times to remove excess salt. Drain well, pressing out any excess water. Add the drained cabbage to the bowl with the kimchi paste. Using your hands (wear gloves to protect your skin from the chili), thoroughly coat each piece of cabbage with the paste, making sure to get it in between the leaves.

Fermenting the Kimchi

Pack the kimchi into a clean glass jar or container, pressing down firmly to remove any air pockets. Leave about an inch of headspace at the top. Let the kimchi ferment at room temperature for 1-5 days, depending on your preference for sourness. Check it daily, pressing down on the kimchi to release any trapped gases. Once it reaches your desired level of sourness, transfer it to the refrigerator to slow down the fermentation process. Kimchi will continue to ferment slowly in the refrigerator and can last for several weeks or even months. The flavor will continue to develop over time.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 30-40 kcal
  • Protein: 1-2g
  • Fat: Less than 1g
  • Carbohydrates: 5-7g
  • Fiber: 2-3g
  • Sodium: Varies depending on salt content, typically 300-500mg
  • Vitamins: Rich in Vitamin C, Vitamin K, and B vitamins
  • Minerals: Contains calcium, iron, and potassium
  • Probiotics: A significant source of beneficial bacteria.

Other Important Considerations for Nutrition

  • Sodium Content: Due to the fermentation process and salt used, kimchi can be high in sodium. Individuals with high blood pressure or sodium sensitivities should consume it in moderation.
  • Probiotic Benefits: Kimchi is a great source of probiotics, which support gut health. However, the specific strains of bacteria can vary depending on the fermentation process.
  • Nutrient Density: Kimchi is relatively low in calories but rich in vitamins, minerals, and fiber, making it a nutritious addition to a balanced diet.
  • Adjustments: You can adjust the spiciness and salt content to suit your dietary needs and preferences.

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FAQ

  • How long does kimchi last in the refrigerator?

    Kimchi can last for several weeks, even months, in the refrigerator. The flavor will continue to develop and become more sour over time.
  • Why is my kimchi not fermenting?

    Make sure the temperature in your room is warm enough. Cooler temperatures can slow down the fermentation process. Also, ensure that the kimchi is properly submerged in its own juices.
  • Can I use different vegetables in kimchi?

    Yes, you can experiment with different vegetables, such as daikon radish, carrots, and cucumbers. However, the taste and texture will vary depending on the vegetables used.