Napa Cabbage Kimchi

Equipment

• Large nonreactive bowl
• Small saucepan
• Clean 1-quart wide-mouth jar
• Fermentation weight and vented lid
• Food-safe pH meter

Instructions

1. 1

   Put the cabbage in a large bowl, sprinkle every layer with the salt, and massage gently. Rest for 90 minutes, turning the cabbage every 30 minutes, until flexible and reduced in volume.

   ⏱ 90 min

2. 2

   Rinse the cabbage three times under cool running water, then drain thoroughly for 20 minutes. Salting should wilt the leaves without leaving gritty salt behind.

   ⏱ 25 min

3. 3

   Whisk the water and rice flour in a small saucepan. Cook over medium heat until translucent and lightly thickened, about 3 minutes, then cool completely.

   ⏱ 8 min

4. 4

   Stir the gochugaru, fish sauce, garlic, and ginger into the cooled paste. Add the daikon and scallions, then coat the drained cabbage thoroughly using clean hands or food-safe gloves.

   ⏱ 10 min

5. 5

   Pack the kimchi firmly into the clean jar, pressing out air pockets and leaving 2 inches of headspace. Add a weight so the vegetables remain under their liquid as brine develops, then fit a vented lid.

   ⏱ 5 min

6. 6

   Ferment at 68 to 72 F for 1 to 2 days. Vent pressure at least daily if the lid is not self-venting. Move the jar to the refrigerator once it tastes pleasantly sour and reaches pH 4.6 or lower, ideally near 4.2.

   ⏱ 1440 min

7. 7

   Keep the kimchi refrigerated and the solids below the brine. Discard the whole batch without tasting if it develops fuzzy, raised, blue, green, black, or pink mold, a rotten odor, or a slimy texture. It is not shelf stable.

   ⏱ 2 min