Salt, Spice, and Survival: The Origin Story of a Korean Staple

Ingredients

1 large napa cabbage (about 2–3 pounds)

1/4 cup non‑iodized salt (sea or kosher)

Water (enough to dissolve salt and cover cabbage)

1/4–1/2 cup Korean red pepper flakes (gochugaru), to taste

6–8 garlic cloves, minced

1–2 inches fresh ginger, minced

1–2 teaspoons sugar (optional, helps fermentation)

2–3 green onions, sliced

1 small carrot or a chunk of daikon radish, julienned (optional, for crunch)

2–4 tablespoons fish sauce, soy sauce, or a little miso for a vegetarian umami option

Step 1 – Salt the cabbage

Cut the napa cabbage lengthwise into quarters, then into bite‑size pieces.

In a large bowl, dissolve the salt in enough water to make a salty brine, then add the cabbage and toss; it should taste pleasantly salty, not unbearable.

Let sit 1–2 hours, tossing every 20–30 minutes, until the thick white parts bend without snapping.

Rinse the cabbage 2–3 times in cold water to remove excess salt, then drain well (let it sit in a colander while you make the paste).

Step 2 – Make the seasoning paste

In a bowl, combine gochugaru, garlic, ginger, sugar, and your chosen umami (fish sauce, soy sauce, or a spoonful of miso plus a splash of water).

Stir into a thick paste; if it is too dry, add 1–3 tablespoons of water a little at a time.

Add green onions and carrot/daikon and mix to coat them lightly with the paste.

Step 3 – Combine cabbage and paste

Put the drained cabbage in a large bowl.Add the paste and, using gloved hands, gently massage it into the cabbage until all pieces are evenly coated (add more chili flakes if you want it spicier, more water if it seems too thick).

Taste a piece; it should be a bit salty and strongly flavored, because fermentation will mellow it.

Step 4 – Pack and ferment

Pack the kimchi into a clean glass jar or food‑safe container, pressing down firmly to remove air pockets until the brine rises to cover the vegetables.

Leave at least 1 inch of headspace at the top; wipe the rim and close the lid loosely (or use an airlock if you have one).

Let it sit at cool room temperature (ideally 65–72°F) for 1–3 days; once or twice a day, open briefly to release gas and press the vegetables back under the brine.

Step 5 – Taste and refrigerate

Start tasting after 24 hours; when it has a pleasant sourness and the flavors are rounded, move it to the refrigerator to slow fermentation.

It will continue to develop flavor over 1–2 weeks and keeps for several weeks or longer if always kept submerged, clean, and cold.