Ingredients
Method
- Remove the root from the Napa cabbage and separate the leaves individually. Inspect the inner leaves for any discolored or gray ones and discard them. Place the leaves in a large bowl with water and coarse kosher salt. Thoroughly massage the salt into the cabbage and allow it to marinate for a minimum of two hours.
- Combine kombu, dried shiitake mushrooms, and room temperature water in a medium pot. Bring to a boil, then reduce to a simmer for 15 minutes. Strain the broth into a large bowl. Whisk in sea salt, MSG, light brown miso, and tamari soy sauce until fully combined. Taste and adjust the seasoning. For more umami, add extra MSG. For greater depth and saltiness, add more soy sauce or sea salt. Transfer the warm sauce to a clean mason jar and seal tightly. Refrigerate for up to one month.
- While the cabbage marinates, begin the spicy paste. Combine water and rice flour in a pot. Heat over medium heat, stirring constantly, until the mixture turns gluey. Set it aside to cool completely. Once cooled, blend onions, ginger, garlic, sugar, vegan fish sauce (or additional water), salt, and the cooled porridge until smooth. Transfer the blended mixture to a bowl and stir in the gochugaru.
- Slice the scallions, julienne the carrots and radish, combine them in a bowl, and set aside.
- Rinse the cabbage thoroughly under running water at least three times to remove excess salt. Dry the cabbage completely after the final rinse. Combine the cabbage with the prepared scallions, carrots, and radish. Add the spicy paste and massage it thoroughly into the vegetables. Pack the kimchi tightly into a clean, airtight container, pressing down to eliminate air bubbles. Ferment the kimchi in the refrigerator for a minimum of one and a half weeks. For a faster fermentation, leave the container at room temperature for two to three days before refrigerating.
Notes
Ingredient Swap: I always keep a small bag of dried kelp powder in my pantry for moments when I don't have kombu on hand; a teaspoon stirred into the hot water works perfectly for that savory broth.
Storage Secret: My kimchi always stays crisp and flavorful when I pack it into glass jars, leaving about an inch of headspace for expansion, and store it in the back of the fridge where the temperature is most consistent.
Make-
Ahead Tip: I often prepare the umami broth and the spicy rice porridge a day in advance.
Keeping them separate in the fridge until I'm ready to mix everything really streamlines the process.
Common Mistake: The most important step is drying the cabbage completely after rinsing.
Any leftover water will dilute the paste and make your kimchi soggy, which I learned the hard way with my first batch.
Serving Suggestion: After it's fermented, I love chopping some of the kimchi and quickly pan-frying it with a little sesame oil to serve over steamed rice; it deepens the flavor in a wonderful way.
Equipment Note: If you don't have a blender for the paste, a fine grater for the garlic, ginger, and onion, combined with a lot of vigorous stirring, will still give you a great texture.