Recipe

Cabbage Kimchi

by Anne Wolf

Kimchi relies on fermentation for its effervescence, tang, and delicious funk. To better understand how temperature impacts kimchi fermentation we worked with Assistant Professor Ben Wolf at the Tufts University Department of Biology. You can learn all the crazy kimchi science here, or start your own batch of kimchi right away. 

Yield
Makes about 2 quarts (1500 grams)
SFS_Kimchi_017.jpg
Ingredients
1100 g napa cabbage (1 large head), cored and cut into 2‑inch pieces
14 g canning and pickling salt
66 g sugar
60 g garlic cloves, peeled
58 g low-sodium soy sauce
46 g Korean chili powder
43 g fish sauce
33 g (1 (2-inch) piece) fresh ginger, peeled and chopped coarse
160 g scallions, cut into 2‑inch pieces
75 g carrot (1 carrot), peeled and cut into 2‑inch matchsticks
1 head napa cabbage (2½ pounds), cored and cut into 2‑inch pieces
2½ teaspoons canning and pickling salt
20  garlic cloves, peeled
½ cup Korean chili powder
⅓ cup sugar
¼ cup low-sodium soy sauce
3 tablespoons fish sauce
1  (2-inch) piece fresh ginger, peeled and chopped coarse
16  scallions, cut into 2‑inch pieces
1  carrot, peeled and cut into 2‑inch matchsticks
Essential Equipment
Instructions
    • 1100 g napa cabbage (1 large head), cored and cut into 2‑inch pieces 
    • 14 g canning and pickling salt
    Toss cabbage with salt in large bowl, cover, and let sit at room temperature for 1 hour. Transfer cabbage to colander, squeeze to drain excess liquid, and return to now-empty bowl. Cut out parchment paper round to match diameter of ½-gallon wide-mouth jar.
    • 66 g sugar
    • 60 g garlic cloves, peeled 
    • 58 g low-sodium soy sauce 
    • 46 g Korean chili powder 
    • 43 g fish sauce 
    • 33 g (1 (2-inch) piece) fresh ginger, peeled and chopped coarse 
    • 160 g scallions, cut into 2‑inch pieces 
    • 75 g carrot (1 carrot,) peeled and cut into 2‑inch matchsticks
    Process sugar, garlic cloves, soy sauce, chili powder, fish sauce, and ginger in food processor until no large pieces of garlic or ginger remain, about 20 seconds. Add chili mixture, scallions, and carrot to cabbage and toss to combine. Tightly pack vegetable mixture into jar, pressing down firmly with your fist to eliminate air pockets as you pack. Press parchment round flush against surface of vegetables.  
  1. Fill 1-quart zipper-lock plastic bag with 237 grams (1 cup) water, squeeze out air, and seal well. Place inside second zipper-lock bag, press out air, and seal well. Place bag of water on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band. 
  2. Place jar in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight and let ferment for 9 days; check jar daily, skimming residue from surface and pressing to keep mixture submerged. After 9 days, taste kimchi daily until it has reached desired flavor (this may take up to 11 days longer; cabbage should be soft and translucent with a pleasant cheesy, fishy flavor). 
  3. When kimchi has reached desired flavor, remove cheesecloth, bag of water, and parchment, and skim off any residue. Serve. (Kimchi and accumulated juice can be transferred to clean jar, covered, and refrigerated for up to 3 months; once refrigerated, kimchi will continue to soften and develop flavor.)
Instructions
    • 1 head napa cabbage (2½ pounds), cored and cut into 2‑inch pieces 
    • 2½ teaspoons canning and pickling salt
    Toss cabbage with salt in large bowl, cover, and let sit at room temperature for 1 hour. Transfer cabbage to colander, squeeze to drain excess liquid, and return to now-empty bowl. Cut out parchment paper round to match diameter of ½-gallon wide-mouth jar.
    • 20 garlic cloves, peeled 
    • ½ cup Korean chili powder 
    • ⅓ cup sugar 
    • ¼ cup low-sodium soy sauce 
    • 3 tablespoons fish sauce 
    • 1 (2-inch) piece fresh ginger, peeled and chopped coarse 
    • 16 scallions, cut into 2‑inch pieces 
    • 1 carrot, peeled and cut into 2‑inch matchsticks
    Process garlic, chili powder, sugar, soy sauce, fish sauce, and ginger in food processor until no large pieces of garlic or ginger remain, about 20 seconds. Add chili mixture, scallions, and carrot to cabbage and toss to combine. Tightly pack vegetable mixture into jar, pressing down firmly with your fist to eliminate air pockets as you pack. Press parchment round flush against surface of vegetables.  
  1. Fill 1-quart zipper-lock plastic bag with 1 cup water, squeeze out air, and seal well. Place inside second zipper-lock bag, press out air, and seal well. Place bag of water on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band. 
  2. Place jar in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight and let ferment for 9 days; check jar daily, skimming residue from surface and pressing to keep mixture submerged. After 9 days, taste kimchi daily until it has reached desired flavor (this may take up to 11 days longer; cabbage should be soft and translucent with a pleasant cheesy, fishy flavor). 
  3. When kimchi has reached desired flavor, remove cheesecloth, bag of water, and parchment, and skim off any residue. Serve. (Kimchi and accumulated juice can be transferred to clean jar, covered, and refrigerated for up to 3 months; once refrigerated, kimchi will continue to soften and develop flavor.)
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