- 1 pound Chinese or Napa cabbage
- 1/4 cup plus 2 tablespoons kosher salt
- 1 cup water
- 1 tennis ball-sized onion (about 6 ounces)
- 4 cloves garlic, peeled
- 1 inch piece of ginger, peeled and roughly chopped
- 2 teaspoons sugar
- 1/4 cup Korean hot pepper flakes (gochugaru)
- 1 bunch chives, cut into 1-inch pieces
Cut the cabbage into strips and then bite-sized pieces. Dissolve the salt into the water and add the cabbage. Cover and let the cabbage rest in the brine for at least 4 and up to 12 hours.
When the cabbage has finished brining (it will have lost most of its volume), drain the brine off, rinse the cabbage in cold water and squeeze it dry. Put the cabbage into a medium bowl.
Make the pickling paste by puréeing the onion, garlic, and ginger in a food processor, adding just enough water to make a paste. Add in the sugar and pepper powder and purée to combine. Scrape the paste into the bowl with the cabbage. Add the chives. Stir the paste and the cabbage together until well combined. Pack firmly into a glass jar and cover loosely with a lid (the cabbage will start to ferment and you want the gases to be able to escape). Alternatively, use a plastic container and cover the surface of the kimchi with a piece of parchment or waxed paper.
Let the kimchi ferment on the counter for 12 to 24 hours. When it tastes right to you (I like about 16 hours of room-temperature fermentation), put the kimchi into the fridge. Keep it loosely covered, as it will continue to gently ferment.
About this recipe
Adapted by Mary Reilly from Alex Lewin.