My older sister’s 50 years old Korean winter kimchi recipe

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is a vegetarian alternative, while salt and water can mimic the briny flavor.

Korean red pepper flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without heat, and cayenne is often more accessible.

Cut napa cabbage into quarters and remove the core.

Sprinkle salt between the leaves and let sit for 2 hours until wilted.

Rinse the cabbage under cold water to remove excess salt and drain.

Peel and julienne the radish and carrots.

Chop green onions into 1-inch pieces.

In a bowl, mix garlic, ginger, fish sauce, sugar, and Korean red pepper flakes to create a paste.

Combine the cabbage, radish, carrots, and green onions in a large mixing bowl.

Add the paste to the vegetables and mix thoroughly until well coated.

Pack the mixture tightly into a clean jar, leaving some space at the top for fermentation.

Cover the jar loosely with a lid or cloth to allow gases to escape.

Let the kimchi ferment at room temperature for 1-3 days, tasting daily until desired sourness is achieved.

Store the kimchi in the refrigerator for up to several months.

Cooking Techniques

Spice Level: