Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt can enhance flavor without added cost.

Korean chili flakes

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor, while cayenne is often more affordable.

napa cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is similar in texture, while green cabbage is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup can be more cost-effective.

Cut the napa cabbage in half and then into quarters, removing the core.

Soak the cabbage in cold water to help absorb salt.

Sprinkle 1/2 cup kosher salt between the leaves and let sit, turning every half hour for even salting.

Prepare the paste by boiling 2 cups of water and adding 2 tablespoons of sweet rice flour, stirring until it thickens.

Add 2 tablespoons of brown sugar to the paste and let it cool.

Chop the daikon radish and scallions, and prepare garlic, ginger, and onion by blending them into a paste.

Combine the cooled paste with 1/2 cup fish sauce, 1/4 cup fermented salted shrimp, and 1-2.5 cups of Korean chili flakes, adjusting for spice level.

Rinse the salted cabbage several times to remove excess salt and drain well.

Spread the paste between the cabbage leaves, ensuring even coverage.

Pack the cabbage tightly into a plastic jar, pressing down to remove air.

Seal the jar and let it ferment at room temperature for 1-3 days, checking daily for sourness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens