Name: Traditional Authentic Cabbage Kimchi
Prep time: 40 min
Cook time: 10 min
Ingredients: 1 large Napa Cabbage (approx. 2–2.5 kg); 1/2 cup Coarse Sea Salt (or Kosher salt); 4 cups Water; 1 cup Water; 2 tbsp Glutinous Rice Flour (sweet rice flour); 1 tbsp Brown Sugar (or white sugar); 1/2 cup Korean Chili Flakes (Gochugaru); 1/2 cup Fish Sauce (or soy sauce for vegan alternative); 1/4 cup Salted Fermented Shrimp (Saeujeot), minced (optional); 1 medium Yellow Onion (chopped); 10 cloves Garlic (minced); 1 tbsp Fresh Ginger (grated); 1 cup Daikon Radish, cut into thin matchsticks; 1 cup Green Onions (Scallions), chopped into 2-inch pieces; 1/2 cup Carrot, cut into thin matchsticks

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

Ingredients Method Notes

Ingredients

For the Cabbage & Salting

1 large Napa Cabbage (approx. 2–2.5 kg)
1/2 cup Coarse Sea Salt (or Kosher salt)
4 cups Water

For the Sweet Rice Porridge (Paste Base)

1 cup Water
2 tbsp Glutinous Rice Flour (sweet rice flour)
1 tbsp Brown Sugar (or white sugar)

For the Seasoning Paste

1/2 cup Korean Chili Flakes (Gochugaru)
1/2 cup Fish Sauce (or soy sauce for vegan alternative)
1/4 cup Salted Fermented Shrimp (Saeujeot), minced (optional)
1 medium Yellow Onion chopped
10 cloves Garlic minced
1 tbsp Fresh Ginger grated

Fresh Vegetables (The Mix-ins)

1 cup Daikon Radish, cut into thin matchsticks
1 cup Green Onions (Scallions), chopped into 2-inch pieces
1/2 cup Carrot, cut into thin matchsticks

Method

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.

Notes

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!