Kimchi

This easy, foolproof kimchi features crunchy Napa cabbage tossed in a fragrant, flavour-packed seasoning paste made with apple, onion, ginger, and aromatic garlic. The pre-cut method ensures a faster fermentation, resulting in a perfectly tangy and crisp side dish that develops its signature complex depth over time. It is a wonderfully satisfying, essential Korean staple that is accessible and simple to prepare in your own kitchen.

Cuisines

Cooking Instructions

Preparation: 3 hours
Cooking: 0 minutes (plus 1 to 2 days fermentation)

Servings: 4 to 6

Notes:

Brine the cabbage gently until the thickest stems bend without breaking, ensuring you maintain a satisfying crunch rather than mashing the leaves.

For a gluten-free option, substitute the flour in the seasoning paste slurry with rice powder or glutinous rice powder.

Avoid pureeing the garlic and ginger too finely, as over-processing can lead to a bitter flavour developing during the fermentation process.

Korean radish is the preferred choice for its natural sweetness, but K-rabi is an excellent alternative if authentic Korean radish is unavailable.

Since this kimchi uses pre-cut cabbage, it ferments faster than traditional whole-head methods; store it in the fridge as soon as bubbling begins to control the flavour profile.

Brine Cabbage
Cut the Napa cabbage into quarters, slice crosswise into bite-sized pieces, dissolve salt in water, and pour over the cabbage, flipping every 30 minutes until stems are flexible.

Prepare Seasoning Base
Whisk flour and water until smooth, bring to a boil whilst stirring to create a slurry, then let it cool to room temperature before stirring in half of the red chilli flakes.

Process Aromatics
Blend the apple and onion until smooth, then add crushed garlic and ginger, pulsing briefly to ensure they remain slightly textured.

Prepare Vegetables
Cut the radish into matchsticks and slice the spring onions diagonally to prepare them for the seasoning paste.

Combine
Rinse the brined cabbage thoroughly three times, drain well, then mix with the seasoning base, aromatics, radish, spring onions, remaining red chilli flakes, and fish sauce.

Ferment
Pack the kimchi tightly into a container, add a splash of salted water if needed to cover, and leave at room temperature for 1 to 2 days until bubbling begins before transferring to the fridge.