Napa Cabbage Kimchi
This traditional batch of napa cabbage kimchi is tangy, crunchy, and full of flavor, perfect as a side dish or ingredient for various meals.
I still remember the first time I made a big batch of napa cabbage kimchi at home — the kitchen smelled like garlic and red pepper for days, and the jar on my counter slowly bubbled into something tangy and addictive. This recipe makes a full, traditional batch (about 2–3 quart jars) so it’s great when you want a steady supply of homemade kimchi for meals and cooking. If you like hearty cabbage sides, this crunchy, garlicky kimchi pairs beautifully with a warm stew or roasted meats — I often serve it alongside braised cabbage with potatoes and smoked sausages for a contrast of textures and flavors.
Why you’ll love this dish
Homemade napa cabbage kimchi delivers layers of flavor that store-bought jars often can’t match: crisp salted cabbage, a spicy-sweet red pepper paste, bright aromatics from ginger and garlic, and the subtle fruit sweetness (apple or pear) that helps fermentation. It’s versatile — eat fresh-crisp after a day, or let it ferment for deeper tang to use in soups, fried rice, stews, and pancakes.
Reasons people make this at home:
- Authentic texture and spice control: you choose coarse gochugaru, heat level, and salt.
- Economical for frequent kimchi eaters: a big batch stores for weeks.
- Fermentation benefits: probiotic-rich, complex flavor over time.
- Great for meal prep: keeps and improves with age, so it’s ideal for weekly cooking.
How this recipe comes together
Step-by-step overview:
- Salt and soften the napa cabbage so the leaves become pliable and lose bitter water.
- Cook a rice-flour porridge (helps the paste cling) and blend it with aromatics, fruit, fish sauce, and gochugaru to make the kimchi paste.
- Rinse and drain the cabbage, then coat leaves thoroughly with the red pepper paste and mix in julienned vegetables and chives.
- Pack into jars, press to remove air, and ferment at room temperature for 1–3 days (depending on temperature) before refrigerating.
This gives you a quick roadmap so you can prepare bowls and containers before you start. Expect active hands-on time of about 1–1.5 hours and fermentation time from 1 day to several weeks.
What you’ll need
- 8 pounds napa cabbage (about two large heads; heads are usually ~4 lb each)
- Kosher salt (about 2 cups, or as needed for salting)
- 1½ cups water
- ⅓ cup rice flour (regular or glutinous) — for the porridge
- 1 large apple, cored and cut into chunks (Fuji, Honeycrisp, or Gala); Korean pear is traditional (see notes)
- 1 large onion, peeled and chopped
- 20 cloves garlic, peeled (about 3 oz / 85 g)
- 2-inch knob of ginger, peeled and chopped
- ½ cup fish sauce (or ¾ cup saeujot per ½ cup fish sauce — use saeujot for a sharper fermented seafood flavor)
- 2 cups coarse gochugaru (Korean red pepper flakes), divided
- 1 pound Korean radish, peeled and julienned
- 6 ounces carrot, peeled and julienned
- 4 ounces Asian chives, cut into 1-inch pieces (discard the bottom 1–2 inches of the tough stem)
Notes/substitutions inline:
- Korean pear is ideal if you can find it; apple is a fine substitute and adds sweetness that helps fermentation.
- For vegetarian kimchi, substitute fish sauce with soy sauce plus a small piece of kelp (kombu) or liquid kelp seasoning for umami.
- Gochugaru comes in fine and coarse; coarse is recommended for texture and classic appearance.
Directions to follow
Clean and salt the napa cabbage:
- Quarter each cabbage head lengthwise and rinse briefly.
- Sprinkle salt between each leaf layer, using about 2 cups total (adjust if heads are smaller). Work the salt into the leaves so it contacts both surfaces.
- Place salted cabbages in a large bowl, weighted with a plate and something heavy (a jar or can) to speed water extraction. Let sit 1.5–2 hours, turning once so all sides are evenly salted. The leaves should be soft and slightly translucent.
Make the kimchi marinade:
- Stir the rice flour with 1½ cups water in a small pot. Cook over medium-low heat, whisking until it forms a loose porridge — about 3–4 minutes. Cool slightly.
- In a blender, combine the porridge, apple (or Korean pear), onion, garlic, ginger, fish sauce (or saeujot), and 1½ cups of gochugaru. Blend to a smooth, thick paste.
- Transfer to a large mixing bowl. Stir in the julienned Korean radish, carrot, chives, and the remaining ½ cup gochugaru. Adjust salt or gochugaru for spice and seasoning.
Rinse the napa cabbage:
- Rinse the salted cabbage thoroughly under cold running water to remove excess salt — 2–3 rinses or until the salt feel is reduced.
- Drain well. Squeeze gently to remove excess water, then cut the quarters crosswise into wide strips (about 2–3 inches), or leave whole if you prefer layering the paste between leaves.
Marinate the napa cabbage:
- Wearing disposable or clean kitchen gloves, spread a generous amount of paste between every leaf and in any crevices. Make sure each piece is evenly coated.
- Pack the coated cabbage tightly into clean jars or a non-reactive container (glass or food-grade plastic). Press down to remove air pockets. Leave about 1 inch headspace.
- Seal and leave at room temperature (68–72°F / 20–22°C) for 1–3 days to ferment. Check daily and press down if brine rises. Taste after 24 hours; when it reaches your desired tanginess, transfer to the refrigerator. Fermentation will continue more slowly in the fridge.
01Ingredients
Main Ingredients
02Method
- Prepare the Cabbage
- Make the Kimchi Marinade
- Rinse and Marinate the Cabbage
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0 OF 11 DONE03Recipe notes
- 01For vegetarian kimchi, substitute fish sauce with soy sauce and a small piece of kombu for umami. Stored in the refrigerator, kimchi keeps well for several weeks to months; flavor intensifies with time.
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Best ways to enjoy it
Serving suggestions:
- As banchan: small plate with rice, grilled fish, or Korean BBQ.
- Kimchi fried rice: sauté chopped kimchi with day-old rice, a splash of sesame oil, and top with a fried egg.
- Kimchi jjigae (stew): simmer older, tangier kimchi with beef brisket or tofu for a warming stew.
- Pancakes and omelets: fold chopped kimchi into batter or eggs for savory depth.
- Serve a jar on the table for tacos, sandwiches, and grilled meats.
For a comforting winter combo, try spooning kimchi into a bowl of broth-based cabbage dish — it complements hearty recipes like hearty cabbage roll soup very well.
Storage and reheating tips
Short-term: Once fermented to taste, store kimchi in the refrigerator. It keeps well for several weeks to months; flavor intensifies with time.
Long-term: Kimchi can be frozen, but texture softens. Freeze in portioned freezer-safe containers for cooked uses (stews, fried rice).
Safety: Always use clean utensils to remove kimchi from jars to avoid introducing contaminants. If you see fuzzy mold, discard the batch.
Reheating: For soups and stews, add kimchi during the simmer to preserve flavor. Avoid long, high-heat cooking if you want to keep some ferment character.
Creative twists
- Vegan kimchi: replace fish sauce with tamari plus a strip of kombu simmered in the porridge for umami.
- Milder kimchi: reduce gochugaru and add a bit more apple or pear for sweetness.
- Quick “day” kimchi: make the paste, coat cabbage, and eat after 6–12 hours for a fresher, crunch-forward version (less fermented).
- Seafood boost: add small salted shrimp or extra saeujot if you want a deeper briny character.
- Fusion kimchi: add apples and fennel for a sweet-anise twist, or mix in toasted sesame and gochujang for a richer glaze.
Your questions answered
How long does kimchi take to ferment?
At room temperature (68–72°F / 20–22°C), initial fermentation takes 1–3 days; cooler temps lengthen the time. Move to the fridge when it reaches the tang you like.
Can I make this without fish sauce?
Yes. Use ½ cup soy sauce or tamari plus a strip of kombu in the porridge, or liquid kelp for vegan umami. Flavor will be slightly different from traditional kimchi.
How salty will it be?
Can I reduce salt? A: Salt is necessary for texture and safe fermentation. You can reduce slightly, but too little salt risks mushy cabbage and faster over-fermentation. If you’re concerned, reduce by no more than 10–15% and monitor closely.
Can I use regular green cabbage instead of napa?
You can, but texture and fermentation time differ. Green cabbage is denser and will take longer to soften and ferment; slice thinner and extend salting time.
How do I know if my kimchi went bad?
Normal fermentation produces bubbles, a tangy aroma, and cloudy brine. Discard if you see fuzzy white/green mold on surfaces, a rotten smell (not sour), or if it tastes off in a way that suggests spoilage.
Conclusion
If you want a clear, practical walk-through with photos and another perspective, check this detailed guide from The Kitchn: How To Make Easy Cabbage Kimchi – The Kitchn. For a different spin, try my Keto Cabbage Soup.
Enjoy your batch — homemade kimchi is one of those recipes that keeps rewarding you the longer it ages.
Side Dish
Side Dish
Side Dish
