Basic Napa Kimchi

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  • 1 Large Head Napa Cabbage, approx 1lb. 1 Small Daikon Radish, approx. ¼ lb.
  • 1 Carrot
  • 8 Scallions
  • 8 cloves garlic
  • ½ cup Korean Chili Powder (“kochukaru”) 1 Tbl Fish Sauce
  • ½ tsp Shrimp Paste 1 Tbl Sugar 


1.  Place cabbage leaves, daikon, and scallion greens in a large bowl and sprinkle with 2 tablespoons of kosher salt. Toss to combine, cover, then let sit at room temperature until cabbage is wilted, at least 1 hour and up to 12. It should release about ¼ to ½ cup liquid.

2.  Meanwhile, combine scallion whites, garlic, ginger, chili powder, fish sauce, shrimp paste, and sugar in the bowl of a food processor or blender. Process until rough paste is formed, about 30 seconds total, scraping down sides as necessary. This is your “Kimchi Paste”.

3.  Once cabbage is wilted, add chili mixture and turn to coat. Add 1 cup water to the mixture. Taste liquid and add more salt as necessary (it should have the saltiness of sea water). Pack kimchi into mason jars, pressing down firmly to pack tightly and using a chopstick to release any air bubbles trapped in the bottom of the jar. Cover the kimchi with its liquid.

4.  Seal the jars tightly and allow them to sit at cool room temperature for 24 hours, then transfer to the refrigerator. Allow to ferment at least 1 week before eating, age longer if desired. Once desired flavor is achieved, keep in the fridge. Kimchi will last almost indefinitely in the fridge.