Traditional Authentic Cabbage Kimchi

A traditional, gut-healthy fermented Napa cabbage kimchi packed with bold, savory, and spicy Korean flavors.

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Prep Time 40

Cook Time 10

Course: Side Dish

Cuisine: Korean

For the Cabbage & Salting

For the Sweet Rice Porridge (Paste Base)

For the Seasoning Paste

Fresh Vegetables (The Mix-ins)

Prepare and Salt the Cabbage

Cut the cabbage lengthwise into quarters and remove the core.
Dip the quarters in water, then sprinkle coarse salt generously between every layer of leaves, applying more near the thicker stem.
Let it sit for 2 hours, turning the cabbage quarters over every 30 minutes so they salt evenly.
Rinse thoroughly under cold running water 3 times to remove excess salt, then drain well in a colander for 30 minutes.

Make the Porridge

Combine 1 cup of water and 2 tbsp glutinous rice flour in a small saucepan over medium heat.
Whisk continuously for about 5 minutes until it bubbles and thickens into a translucent paste.
Stir in the sugar, cook for 1 more minute, and remove from heat to let it cool completely.

Make the Kimchi Paste

In a large mixing bowl, combine the cooled rice paste with the Gochugaru (chili flakes), fish sauce, minced garlic, grated ginger, and chopped onion. Mix well into a thick paste.
Add the matchstick radish, carrots, and scallions to the paste. Toss gently until all vegetables are evenly coated.

Stuff and Pack the Kimchi

Wearing gloves, gently rub the paste over every leaf of the cabbage quarters, making sure to get paste into the base of each leaf.
Fold each quarter in half and pack tightly into a clean glass jar, pressing down firmly to remove air pockets and submerge the cabbage in its juices. Leave at least 2 inches of headspace at the top.

Ferment & Store

Seal the jar loosely and let it sit at room temperature for 24 to 48 hours to start fermentation (bubbles will begin to form).
Press down on the kimchi once a day to keep it submerged.
Move the jar to the refrigerator. It will continue to slowly ferment and deepen in flavor over 1–2 weeks.

Storage: Keeps fresh in the refrigerator for up to 3 to 6 months.
Fermentation Check: The warmer the room, the faster it ferments. Once you see small air bubbles rising and it smells pleasantly tangy, transfer it to the fridge!