A Korean preserve dish built on whole ingredients.

Servings: 6
Active time: 45 min
Total time: 3-7 days

Organic sourcing

Napa cabbage and daikon radishes are worth sourcing organic as leafy greens and root vegetables can have pesticide residues. Sea salt and soy sauce benefits are smaller.

Ingredients

• 1 large head napa cabbage
• 1/4 cup sea salt
• 4 cups water
• 3 daikon radishes, julienned
• 4 scallions, cut into 1-inch pieces
• 1/4 cup Korean gochugaru (chili pepper flakes)
• 3 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp unseasoned rice vinegar

Method

1. Cut the napa cabbage lengthwise into quarters and remove the core. Chop the cabbage into large chunks.
2. Dissolve sea salt in water to create a brine. Submerge cabbage in the brine and set aside for 2 hours, weighing it down if needed.
3. Drain the cabbage and rinse thoroughly under cold water to remove excess salt. Let it drain in a colander.
4. In a large bowl, combine daikon radishes, scallions, gochugaru, garlic, ginger, soy sauce, and rice vinegar.
5. Add the drained cabbage to the bowl and mix thoroughly, ensuring all pieces are coated with the gochugaru mix.
6. Pack the kimchi tightly into a clean jar, pressing down to eliminate air pockets. Leave about an inch of room at the top.
7. Close the jar lid loosely to allow gases to escape during fermentation. Leave at room temperature for 2 to 5 days.
8. Check daily, pressing down to keep vegetables submerged. Taste after day 2, refrigerate when fermented to your preference.

Notes

• Use gloves when mixing gochugaru to protect your hands from chili irritation.
• Fermentation time depends on temperature and personal taste preference.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.