Traditional Korean kimchi | Recipe Cart

Name: Traditional Korean kimchi | Recipe Cart
Total time: 3 min
Ingredients: 6 pounds (about 2.7 kg) napa cabbage; ½ cup Kosher salt (2.5 ounces: 72 grams); 2 cups water; 2 tablespoons sweet rice flour (glutinous rice flour); 2 tablespoons turbinado sugar (or brown or white sugar); 2 cups radish matchsticks; 1 cup carrot matchsticks; 7 to 8 green onions, chopped; 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped); 1 cup water dropwort (minari), optional; ½ cup garlic cloves (24 garlic cloves), minced; 2 teaspoons ginger, minced; 1 medium onion, minced; ½ cup fish sauce; ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped; 2 cups hot pepper flakes (gochugaru)

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A recipe for classic, spicy, traditional napa cabbage kimchi, called Tongbaechu-kimchi. It's so common and iconic among Koreans that we simply call it 'kimchi.'

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Ingredients

6 pounds (about 2.7 kg) napa cabbage
½ cup Kosher salt (2.5 ounces: 72 grams)
2 cups water
2 tablespoons sweet rice flour (glutinous rice flour)
2 tablespoons turbinado sugar (or brown or white sugar)
2 cups radish matchsticks
1 cup carrot matchsticks
7 to 8 green onions, chopped
1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
1 cup water dropwort (minari), optional
½ cup garlic cloves (24 garlic cloves), minced
2 teaspoons ginger, minced
1 medium onion, minced
½ cup fish sauce
¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped
2 cups hot pepper flakes (gochugaru)