Basic Napa Cabbage Kimchi (Kimchee) Recipe
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Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking.
Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.
What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
Special equipment: You will need a clean 2-quart or 2-liter glass jar with a... read more
- 1 (2-pound) napa cabbage
- 1/2 cup kosher salt
- About 12 cups cold water, plus more as needed
- 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
- 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
- 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
- 2 teaspoons Korean salted shrimp, minced
- 1 1/2 teaspoons granulated sugar
- Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface).
Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours. - Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the remaining ingredients in a large bowl and stir to combine.
Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. 
Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. 
Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
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@hsk, I've never bought or tried Korean crushed red pepper but the first link on the search I did yielded Korean crushed red pepper from Korea though it may still be different than the product in Korea. http://www.koamart.com/shop/30-1300-hot_peppers_paste-crushed_red_pepper_16oz.asp.
I have used the method of filling a zip loc with water and using that as the lid. It fits down inside the jar, keeping the whole thing tidy, but lets the fermentation bubbles out. This recipe is killer, by the way. I have made it many times (although a bit simpler - leaving out the shrimp, etc.) and it comes out SOOOOOOOO GOOOOOOOD!
My friend uses Bok Choy in place of the napa cabage.GREAT results! Has a bit more crunch than the regular.
Do you really want to screw the lid on tightly? Could be explosive. I've made sauerkraut before, and know you need to keep it sanitary, but the fermentation is pretty active.
All "Korean" chili powder available in the US is made in China! The chili powder made in Korea is not sold in this country. Every Korean I know says that there is a big difference (they have friends and relatives bring it in for them). My recipe also calls for watercress.
Two things I disagree on: a) Step 1 - use regular salt, sprinkle generously each layer. Let sit (don't add water). After an hour or two the cabbage will be wilted and salty juices will have accumulated in your bowl. Rinse and taste one of the thicker pieces, if it tastes pleasantly salty you can carry on, just rinse away the salt and drain as in Step 2, save about 10 hours. b) Do NOT use bare hands to toss as shown in Step 3. Use latex gloves or tongs, or you will be very, very sorry. Otherwise, the recipe is fine.
We haven't had ANY kimchi for quite some time and you know, it kinda grows on you that you haven't had any; like life is missing something vital to make it more real.
Wow, this looks exactly like my favorite kimchi from a place in Flushing, but I never even noticed if it has shrimp in it. I'm going to make this - it looks amazing. I can't get enough of this stuff! Thanks!