Korean-Style Kimchi with Napa Cabbage
Spicy, bold, and vibrant! Simple yet incredibly delicious! Kimchi with napa cabbage will brighten any festive table, family dinner, or outdoor gathering. Perfect with meat, potatoes, and more. The most delicious kimchi!
Updated : 10 October, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Chinese cabbage
1
Onion
200 grams
Carrot
80 grams
Green onion
200 grams
Daikon
to taste
Garlic
20 grams
Ginger
150 grams
Hot pepper, ground
3 tablespoon
Sugar
2 tablespoon
Rice flour
100 milliliters
Soy sauce
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I used Korean gochugaru pepper, which is milder than chili. You can use chili instead. Adjust the amount of any pepper to taste.
Step 2
Remove the outer damaged leaves from the napa cabbage. Cut each head in half.
Step 3
Make a longitudinal cut near the core, so the cabbage salts evenly inside.
Step 4
Rinse the halves under cold running water, washing every leaf thoroughly.
Step 5
Well-washed, wet napa cabbage is easier to salt.
Step 6
Place the cabbage on a flat surface or large tray to drain excess water. Rub each leaf with salt on both sides.
Step 7
Pay extra attention to salting the base and core.
Step 8
Put the cabbage in a deep container and leave to salt at room temperature for two hours.
Step 9
After one hour, turn each half over to the other side.
Step 10
Meanwhile, prepare the seasoning paste. In a saucepan, pour 450 ml (about 1.9 cups) of water. Add 2 tablespoons rice flour, mixing well until smooth.
Step 11
When the mixture boils, add sugar. Reduce heat to medium and stir until the liquid thickens (about 1 minute). Remove from heat and cool.
Step 12
Prepare vegetables: peel and rinse daikon radish, onion, carrot, ginger, and garlic.
Step 13
Press the garlic, grate ginger and onion finely. Optionally, blend onion, ginger, and garlic into a paste if you prefer.
Step 14
Add garlic, ginger, and onion to the cooled mixture. Pour in fish sauce.
Step 15
Add red ground chili. If you have chili flakes, use them for a more appetizing look. Mix everything until smooth.
Step 16
Grate carrot and daikon using a Korean salad grater, or cut them into thin julienne strips manually. Cut green onions into 1-2 cm pieces.
Step 17
Add daikon, carrot, and green onions to the chili mixture.
Step 18
Mix well.
Step 19
Rinse salted cabbage under running water, washing each leaf carefully to remove excess salt. Tear each half at the cuts made earlier - salted cabbage tears easily.
Step 20
Spread the chili-vegetable paste evenly over each leaf of cabbage on both sides, using gloves. Pack tightly into a food container. Press down with a plate or board to expel air, place a small weight on top, cover, and leave at room temperature for 36-48 hours to ferment.
Step 21
When opening the container, you’ll smell a slightly sour aroma - the kimchi is ready! Serve sprinkled with sesame seeds or store in the fridge. This kimchi keeps well.
Step 22
Serve kimchi sliced into portions.