Smoked Kimchi
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.
Ingredients
- 1 wholeLarge napa cabbage, quartered
- 0.3 cupCoarse salt
- 0.3 cupGochugaru
- 3 tbspFish sauce (or soy sauce for vegetarian)
- 1 tbspGrated ginger
- 1 whole headGarlic, grated
- 1 tbspSugar
- 1 tbspRice flour cooked into a paste with 1/2 cup water
- 4 wholeScallions, chopped
- 1 cupGrated daikon radish
- 1 wholeGrated carrot
Method
Confirm you understand the risks
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).
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