This recipe was passed down from Choi’s Korean grandmother. It uses the most traditional of kimchi vegetables – Napa cabbage – but feel free to use cucumber, Korean radish or even green onions.
Distribute the sea salt among the cabbage quarters, sprinkling salt between each leaf. Transfer the cabbage to a large bowl and fill with enough cold water to cover. Let soak for 2 hours. Turn the cabbage so it soaks evenly in the salt water, then let it sit for another 2 hours.
While you allow the cabbage to break down in the salt water mixture, make the spicy base: Combine the crushed red pepper, fish sauce, sugar, minced garlic and ginger powder in a bowl and mix until it forms a paste. Set aside.
Remove the cabbage from the salt water and triple-wash it. Strain the cabbage and squeeze the water out of the leaves. Leave the cabbage in the strainer for 1 to 2 hours.
Take the spicy paste and apply it between each leaf. Place in an airtight jar.
The kimchi can be enjoyed right away or, if you prefer more fermentation (recommended), leave the jar at room temperature overnight, then refrigerate for about 2 days before serving.
1 head Napa cabbage, cored and quartered
Cold water
1 cup crushed red pepper
¼ cup fish sauce
2 Tbsp. sugar
2 Tbsp. freshly minced garlic
1 Tbsp. ginger powder
This article appears in February 2013.