Kim Chee #6

This Korean-inspired kimchi goes beyond just napa cabbage. Daikon radish, cucumber, and turnip join the mix, giving each jar a variety of textures from crisp to crunchy. Everything gets salt-brined overnight, rinsed, julienned, and packed with garlic, fresh ginger, chili flakes, and a splash of soy sauce.

The overnight salt brine is where fermentation starts. It pulls water from the vegetables, wilts them just enough to absorb the spice paste, and creates the salty environment that encourages good bacteria. Rinsing afterward removes excess salt so the finished kimchi isn’t unbearably salty.

Three days in the fridge before opening gives the flavors time to develop. Flipping the jars daily distributes the spices evenly. The longer it sits after that, the tangier and hotter it gets.

Kitchen Tips

• Cut all vegetables into a uniform julienne. Even pieces ferment at the same rate and look better in the jar.
• Use coarse salt, not iodized table salt. Iodine can inhibit the fermentation process.
• Pack the vegetables tightly into jars and make sure the liquid covers them. Exposed vegetables can develop mold.
• The heat builds over time. Start mild with the chili flakes; you can always add more next batch.

Variations

• Use tamari instead of soy sauce for a gluten-free version.
• Add Korean chili flakes (gochugaru) instead of regular red pepper flakes for a more authentic, fruitier heat.
• Toss in sliced carrots or radishes for even more variety in each jar.