:QUOTE [quotetype:personal]
Kimchi is not a recipe. It is a technique with a thousand variations. Learn the base and you can adjust heat, funk, and sourness to your taste.


:INFO
The Core Components
Traditional baechu-kimchi uses napa cabbage salted overnight, then coated in a paste of gochugaru (Korean red pepper flakes), fish sauce or salted shrimp, garlic, ginger, and scallions. The salting step is not optional. It removes water, softens the texture, and sets up the fermentation environment.


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Salt the Cabbage
Quarter a large napa cabbage lengthwise and cut into rough pieces.
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:INFO
Salt the Cabbage
Quarter a large napa cabbage lengthwise and cut into rough pieces. Toss with 60g non-iodized salt and let sit for at least 2 hours, or overnight in the fridge, turning occasionally. The cabbage should wilt significantly and shed a lot of water. Rinse


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Make the Paste
Blend or grate 8 garlic cloves and 1 tablespoon fresh ginger.
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:INFO
Make the Paste
Blend or grate 8 garlic cloves and 1 tablespoon fresh ginger. Combine with 60 to 80g gochugaru (adjust for heat preference), 2 tablespoons fish sauce, 1 tablespoon sugar, and 1 teaspoon sesame oil. Mix into a thick paste. Add a small amount of rice flour


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Combine and Pack
Toss the drained cabbage, 4 to 6 sliced scallions, and optional julienned
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Combine and Pack
Toss the drained cabbage, 4 to 6 sliced scallions, and optional julienned daikon with the paste. Mix with clean hands (gloves recommended). Pack tightly into a jar, pressing down to eliminate air pockets. Leave 3 to 4 cm of headspace as it will expand


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Ferment and Refrigerate
Leave at room temperature for 1 to 2 days until bubbles appear and the kimchi
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:INFO
Ferment and Refrigerate
Leave at room temperature for 1 to 2 days until bubbles appear and the kimchi smells tangy. Taste it then press it back down into the jar and refrigerate. It is good immediately but improves dramatically over 2 to 4 weeks in the fridge as it continues to


:CHECKLIST
Before You Pack the Jar
[ ] Cabbage is fully rinsed and squeezed dry
[ ] Paste is thick enough to coat without dripping
[ ] Gochugaru quantity adjusted to your heat tolerance
[ ] Jar is clean and large enough to leave headspace
[ ] Hands or gloves on before mixing to protect from chili burn

:NOTE
Vegan Kimchi
Replace fish sauce with soy sauce or miso and skip the salted shrimp. The fermentation still works perfectly. The flavor profile shifts slightly toward brighter and less funky, but it is just as active and alive.