Crisp napa cabbage, daikon, ginger and chilli: this kimchi is bold, lively and much easier than the ingredient list might suggest.
- Active
- 35 min.
- Fermentation
- 1–4 days
- Jar
- 946 ml
STEP BY STEP
Kimchi with crunch.
Salt the cabbage
Quarter the napa cabbage lengthways, remove the core and cut into pieces about 4 cm wide. Mix thoroughly with 30 g salt and leave for 2 hours, turning every 30 minutes.
Rinse and drain
Rinse the softened cabbage twice in cold water and drain well for 15 minutes. Cut the daikon into fine matchsticks and slice the spring onions.
Mix the paste
Combine garlic, ginger, gochugaru, 5 g salt, sugar and optional fish or soy sauce into a paste. Mix evenly with the cabbage, radish and spring onions.
Pack the jar tightly
Add the kimchi in batches and press each layer down firmly until liquid appears. Leave 3–4 cm headspace, add the weight and make sure no vegetable pieces remain dry above the liquid.
Ferment
Fit the vented lid and keep the jar out of direct light at 20–22 °C. Taste daily after the first 24 hours. Once the acidity, seasoning and crunch suit you—usually after 1 to 4 days—move it to the fridge.
SIGNS IT IS READY
Lively, not unpredictable.
Kimchi continues to change slowly in the fridge. The earlier you chill it, the crisper and milder it stays.
- Bubbles and gentle pressure indicate active fermentation.
- The aroma is fresh, tangy, garlicky and savoury—not rotten.
- The brine can become cloudy; this is normal during lactic fermentation.
SAFETY
When in doubt, discard it.
Discard the entire batch if you see fuzzy or coloured mould, notice a rotten smell or the vegetables become slimy and break down. Do not vacuum-seal during active fermentation. Always refrigerate once it reaches the flavour you want.
Quantities and room-temperature timing follow Oregon State University Extension: Kimchi Basics. This recipe is intended for refrigerated storage, not canning.
