Go Back
Print Recipe

Napa Cabbage Kimchi

This recipe is my mom's tried and true. We make it a few times a year, usually by the cases, so we can give to our friends and family!
Prep Time3 hours
Course: Banchan, Side Dish
Cuisine: Korean
Keyword: banchan, cabbage, cabbage kimchi, fermentation, kimchi, korean side dish, napa cabbage, pogi kimchi

Ingredients

  • 1 Napa Cabbage
  • 1 cup Coarse Sea Salt divided
  • 6 cups Water

Kimchi Paste

  • 1/2 Asian pear or Apple
  • 1/2 Yellow or White Onion
  • 1 tbsp. Ginger
  • 8 Garlic Cloves
  • 2 tbsp. Korean Fish Sauce
  • 2.5 tbsp. Plum Extract
  • 2 tbsp. Salted Shrimp
  • 3/4 cup Gochugaru Coarse Korean Chili Flakes
  • 1/2 cup Scallions chopped

Instructions

  • Cut your Napa cabbage into quarters and rinse to make sure there is no dirt left in between all the layers. Sprinkle in 1/2 cup of coarse sea salt all over the cabbage and in between the layers.
  • Take the other 1/2 cup of rock salt and mix with 6 cups of water. Carefully pour it over the cabbage.
  • Press down the cabbage using a heavy weight (I use a bowl with water in it) and let it rest for at least 2-3 hours. Flip cabbages every 30 minutes.
  • Paste: To a blender add asian pear, onion, ginger, garlic, anchovy sauce, plum extract, and salted shrimp. Blend until smooth. Add into a bowl and fold in gochugaru (Korean chili flakes) and chopped scallions. Rest for an hour allow the flavors to melt together.
  • Lightly rinse the cabbages, gently squeeze, and drain upside down to get the water out.
  • To a large mixing bowl, add cabbages and spread paste all over getting in between all the layers.
  • Store in an airtight container and leave it out at room temperature for 24-48 hours. Transfer into the fridge. Enjoy right away (it’ll have a more fresh taste) or if you’re patient, wait a couple weeks for peak kimchi goodness!

Notes

(Notes: Kimchi will last in the fridge for a few months as long as it’s in an airtight container and in the cooler part of your fridge. Although it is kept in the fridge, it will keep fermenting and will eventually get very sour. Sour kimchi best for cooking, like making kimchi jjigae or kimchi fried rice!)