Traditional Kimjang is the labor-intensive Korean practice of making large batches of fermented kimchi to preserve through winter, requiring over 10 hours to brine napa cabbage and blend a spicy gochugaru and fish sauce paste.
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Cut the napa cabbage heads in half or quarters, then rinse them.
In a large tub, create a brine with water and coarse sea salt. Submerge the cabbage in the salt water and let it sit for several hours to soften, flipping the cabbage at the halfway point.
While the cabbage is brining, prepare the kimchi paste. Start by peeling and julienning the Korean radishes into matchsticks and placing them in a very large mixing bowl.
In a blender, combine the fresh red chili peppers and fish sauce. Blend until smooth.
Pour the blended pepper and fish sauce mixture over the julienned radishes.
Add the gochugaru (Korean red pepper flakes) and the rice flour paste to the radish mixture.
Wearing gloves, mix everything together thoroughly by hand.
Slice the onions and mince the garlic and ginger. Add them to the radish and paste mixture.
For extra spice, blend the small dried red chili peppers with the salted fermented shrimp until it forms a paste.
Pour the fermented shrimp and pepper paste into the main bowl. Add sugar.
Add the chopped green onions to the bowl and mix everything together until well combined.
Once the cabbage has finished brining, rinse it thoroughly under running water multiple times to remove excess salt. Squeeze out excess water.
One by one, take a piece of brined cabbage and spread the kimchi paste between each individual leaf, ensuring it's fully coated.
Fold the coated cabbage heads in half and pack them tightly into a large, airtight container for fermentation.
Store in airtight containers at 50–60°F; properly fermented and sealed kimchi keeps for 2–3 months or longer. No reheating needed; serve cold or at room temperature.
large ceramic or glass fermentation jars (10+ quart capacity) · food-grade brining bucket or large mixing vessel · kitchen scale for precise salt measurement
The complete process takes over 10 hours, including brining the napa cabbage, preparing vegetables, and mixing the spicy paste.
Not recommended. Gochugaru has a specific heat level and fruity flavor essential to authentic kimchi; regular chili powder will produce a different taste.
Starting with 10 large heads of napa cabbage, this recipe produces enough kimchi to store for several months in cool conditions.
Ferment between 50–60°F for slower, deeper flavor development over weeks; warmer temperatures accelerate fermentation but may reduce shelf life.
Salt is critical for preservation and flavor. Reducing it significantly risks spoilage and alters the traditional taste; use the full 5 cups for safety and authenticity.
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