Korean Napa Cabbage Kimchi

Servings

1 large jar (about 1.5–2 kg)

Total Time

Preparation: 1 hour
Fermentation: 1–3 days

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Ingredients

Main

• 1 large napa cabbage

• ¼ cup sea salt

• 4 cups water

Kimchi Paste

• 2 tbsp Korean chili flakes (gochugaru)

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp fish sauce

• 1 tsp sugar

• 3 tbsp water

Vegetables

• 3 green onions, chopped

• ½ cup julienned carrots (optional)

• ½ small radish, julienned (optional)

Garnish

• 1 tsp sesame seeds

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Instructions

1. Salt the Cabbage

Cut cabbage into large pieces.

Dissolve salt in water and soak cabbage for 1–2 hours, turning occasionally.

This softens the cabbage and starts the fermentation process.

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2. Rinse and Drain

Rinse cabbage thoroughly under cold water.

Drain well.

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3. Make the Kimchi Paste

In a bowl mix:

• Korean chili flakes

• garlic

• ginger

• fish sauce

• sugar

• water

Stir until a thick paste forms.

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4. Combine

Add:

• cabbage

• green onions

• carrots

• radish

Massage the paste into the vegetables until evenly coated.

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5. Ferment

Transfer to a clean jar.

Press down firmly so vegetables are submerged.

Leave at room temperature 1–2 days, then refrigerate.

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6. Serve

Sprinkle with sesame seeds and enjoy.

Kimchi can be eaten:

• fresh

• lightly fermented

• fully sour after several weeks.

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✅ Flavor profile

• spicy

• tangy and fermented

• slightly garlicky

• crunchy texture

Perfect as:

• side dish

• topping for rice bowls

• ingredient in fried rice or soups 🌶️