Traditional Napa Cabbage Kimchi
Traditional napa cabbage kimchi made with a kombu-anchovy stock and two-stage brining process yields a deeply flavored, properly fermented condiment that balances heat, umami, and funk.
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Traditional napa cabbage kimchi made with a kombu-anchovy stock and two-stage brining process yields a deeply flavored, properly fermented condiment that balances heat, umami, and funk.
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Cut the napa cabbage in half lengthwise.
In a very large bowl, dissolve half of the coarse sea salt in water to create a brine.
Quickly dip each cabbage half into the salt water brine.
Using the remaining dry salt, sprinkle salt between each individual leaf of the cabbage, focusing on the thicker stem parts.
Place the salted cabbage into a large basin, cover with the outer leaves to prevent oxidation, and pour the remaining salt water brine over the top.
Let the cabbage brine for 12 hours.
After 12 hours, rinse the cabbage thoroughly and let it drain in a colander for about 4 hours.
While the cabbage drains, prepare the stock (Yuksu). In a large stockpot, combine water, dried kelp, dried anchovies, large green onions, whole onions, Korean radish slices, dried shiitake mushrooms, and dried jujubes.
Bring the stock to a boil, then simmer until flavorful. Strain the stock and let it cool.
To make the kimchi paste, pour the cooled stock into a very large mixing bowl. Add the sweet rice flour porridge, anchovy sauce, blended shrimp paste, gochugaru, sugar, minced garlic, and ginger syrup.
Mix the paste ingredients thoroughly until well combined.
Add the julienned radish, chopped mustard greens, chopped green onions, and blended raw oysters to the paste.
Mix everything together to create the final kimchi stuffing.
Take a drained cabbage half and, wearing gloves, spread the kimchi paste between each leaf, ensuring every part is coated.
Fold the cabbage half over itself into a tight bundle.
Wrap the bundle with one of its own outer leaves to secure it.
Place the kimchi bundles snugly into a large, clean fermentation container, preferably lined with a food-safe plastic bag.
Cover the top of the kimchi with leftover outer cabbage leaves to protect it from air.
Press as much air as possible out of the bag and tie it shut.
Seal the container and let the kimchi ferment for one month before enjoying.
Store fermented kimchi in an airtight glass container in the refrigerator for up to 3 months; it will continue to develop slowly in cold storage.
glass fermentation jars or airtight containers · large bowl for brining · kitchen scale for salt measurement
Fermentation typically takes 3–7 days at room temperature before moving to cold storage. Taste after 3 days; it will continue to develop in the refrigerator.
First brine soaks the whole cabbage heads in salt water to soften and season them. The second brine is the seasoned paste mixed into the leaves before final fermentation.
Coarse salt dissolves more slowly and seasons evenly; fine salt may over-salt quickly. Use coarse salt if possible, or reduce fine salt by 10–15%.
Glass jars or food-grade containers work best. Avoid metal, which can react with the acidic ferment. Use airtight or loosely sealed lids depending on your fermentation style.
Good kimchi smells pungent but not rotten, has no mold or slime, and tastes sour and spicy. Discard if it smells putrid, shows fuzzy mold, or feels slimy.
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