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Kimchi

Name: Kimchi
Total time: 60 min
Yield: Serves 6
Cuisine: Korea
Ingredients: 1 head Napa Cabbage; 4 tbsp Coarse Salt; 5 tbsp Korean Chili Flakes; 2 tbsp Garlic (grated); 1 tsp Ginger (grated); 2 tbsp Salted Shrimp (saeujeot); 200g Daikon (julienned); 50g Garlic chives; 2 tbsp Glutinous Rice Paste

Side Dish

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Napa cabbage fermented with chili and salted seafood — the traditional pickle at every Korean meal.

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📖 The Story Behind This Dish

Kimchi is the traditional fermented pickle essential to the Korean table, and kimjang, the culture of making and sharing it, was added to UNESCO's Intangible Cultural Heritage list in 2013. Kimjang, the late-autumn tradition of making huge batches of cabbage kimchi, brings families and neighbors together. A seasoning paste of chili flakes, garlic, ginger, and salted seafood is rubbed into every leaf, and fermentation creates its complex savory, sour flavor.

🌆 Where it's eaten: On kimjang day in late autumn, relatives gather in the yard or on the balcony to rub seasoning paste into mountains of cabbage.

🥕 Ingredients (serves 6)

Napa Cabbage 1 head
Coarse Salt 4 tbsp
Korean Chili Flakes 5 tbsp
Garlic (grated) 2 tbsp
Ginger (grated) 1 tsp
Salted Shrimp (saeujeot) 2 tbsp
Daikon (julienned) 200g
Garlic chives 50g
Glutinous Rice Paste 2 tbsp

👩‍🍳 Instructions

Cut a slit in the cabbage, tear it in half by hand, and soak in salt water for 3–4 hours until soft.
Rinse the cabbage and drain thoroughly.
Mix glutinous rice paste, chili flakes, garlic, ginger, and salted shrimp to make the seasoning paste.
Mix in daikon and garlic chives and rub the paste carefully onto every leaf.
Pack into a container, leave at room temperature for 1–2 days, then ferment in the fridge.

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