FreeFood Safety CriticalVegetableKoreanAsianSidesSmokedCold SmokeVegetarianKimchiGochugaruFermentedGarlicGingerMediumMake-AheadGluten-Free OptionalDairy-FreeSide DishCondimentCabbageFood Safety Critical

Smoked Kimchi

Name: Smoked Kimchi
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: korean
Ingredients: 1 whole Large napa cabbage, quartered; 0.25 cup Coarse salt; 0.25 cup Gochugaru; 3 tbsp Fish sauce (or soy sauce for vegetarian); 1 tbsp Grated ginger; 1 whole head Garlic, grated; 1 tbsp Sugar; 1 tbsp Rice flour cooked into a paste with 1/2 cup water; 4 whole Scallions, chopped; 1 cup Grated daikon radish; 1 whole Grated carrot

A genuinely modern twist on a sacred Korean staple — lightly smoking the napa cabbage before fermenting gives the finished kimchi a subtle smoky depth under all the funk and heat. Adapted respectfully: kimchi is the everyday cornerstone of Korean cooking; this is offered as a creative variation, not a replacement for the traditional version your halmoni makes.

180°F40 minServes 8

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8servings

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This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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