Traditional Napa Cabbage Kimchi: Authentic Homemade Recipe

Name: Traditional Napa Cabbage Kimchi
Prep time: 3 h
Cook time: 5 min
Total time: 3 h 5 min
Cuisine: Korean
Ingredients: Napa cabbage (8 pounds, about 2 heads); Coarse kosher or sea salt (about 2 cups for salting; non iodized); Korean radish (mu, 1 pound, julienned); Carrot (6 ounces, julienned); Asian chives (4 ounces, cut into 1 inch pieces); Water (1.5 cups); Rice flour (regular or glutinous) (1/3 cup); Apple (Fuji or Honeycrisp) (1 large); Onion (1 large); Garlic cloves (20); Fresh ginger (2 inch knob); Fish sauce (1/2 cup); Coarse gochugaru (Korean red pepper flakes) (2 cups, divided)

By:

Ruby Bennett

Published:

June 26, 2026

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What is kimchi?

Traditional Napa Cabbage Kimchi, known as baechu kimchi in Korean, is the country’s national dish and a staple of nearly every Korean meal. Kimchi refers to a broad category of fermented vegetables, but the most iconic version uses napa cabbage as the base. The process relies on lacto fermentation, where naturally present bacteria convert sugars into lactic acid, giving kimchi its signature tangy, funky flavor and preserving it naturally.

To make traditional napa cabbage kimchi, the cabbage is first salted to draw out excess water and soften the leaves. After rinsing, each leaf is coated in a thick, spicy seasoning paste made with gochugaru (Korean red pepper flakes), garlic, ginger, fish sauce or salted shrimp (saeujeot), and often a rice flour paste that helps the seasoning stick and feeds the good bacteria. Julienned Korean radish, carrot, and Asian chives are mixed into the paste for crunch and color. The result is a vibrant red, crunchy, and deeply flavorful side dish that improves with age.

If you’re new to making kimchi at home, start with a small batch to get comfortable with the salting and fermentation times. For more inspiration, check out our Crispy Cucumber Kimchi for a quick variation.

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How to eat kimchi and what to do with it

Kimchi is incredibly versatile. Fresh, unfermented kimchi (called geotjeori) is mild, slightly sweet, and crunchy, perfect for wrapping in lettuce leaves with grilled meats (bossam) or enjoying as a refreshing salad. Once fermented, the flavor becomes tangier and more complex. Use it as a side dish (banchan) alongside rice and other Korean dishes, or cook with it to add depth and acidity to your meals.

Here are some favorite ways to use fermented kimchi:

Kimchi fried rice (kimchi bokkeumbap)
Kimchi stew (kimchi jjigae)
Kimchi pancakes (kimchi jeon)
Kimchi mac and cheese or grilled cheese sandwiches
Kimchi topped on hot dogs or burgers for a Korean American fusion twist

The brine inside the jar (kimchi juice) is also a flavor booster for salad dressings, marinades, and soups. Keep a jar handy for quick umami!

Ingredients and substitutions

For the bulk of the kimchi:

Napa cabbage (8 pounds, about 2 heads)
Coarse kosher or sea salt (about 2 cups for salting; non iodized)
Korean radish (mu, 1 pound, julienned) or daikon radish as substitute
Carrot (6 ounces, julienned)
Asian chives (4 ounces, cut into 1 inch pieces) or substitute with green onions

For the kimchi marinade:

The marinade is the heart of the flavor. Here are the exact ingredients for this recipe:

Ingredient	Amount	Notes / Substitutions
Water	1.5 cups	For rice flour paste
Rice flour (regular or glutinous)	1/3 cup	Helps paste stick and feeds fermentation
Apple (Fuji or Honeycrisp)	1 large	Blended; or use Korean pear for sweetness
Onion	1 large	Blended
Garlic cloves	20	Peeled
Fresh ginger	2 inch knob	Peeled
Fish sauce	1/2 cup	Or use 3/4 cup salted shrimp (saeujeot)
Coarse gochugaru (Korean red pepper flakes)	2 cups, divided	Do not substitute regular red pepper flakes

Vegan option: Replace fish sauce and saeujeot with soy sauce or tamari, plus a little miso or kelp powder for umami. The flavor will be different but still delicious.

How to pick the best napa cabbage and Korean radish

For the best texture, choose napa cabbages that feel heavy for their size with tightly packed, crisp leaves near the core. Avoid any with wilted outer leaves or blemishes. The cabbage should be dense, not fluffy. Korean radish (mu) should be firm and heavy; heavier radishes have higher moisture content, which gives kimchi a better crunch. Both are most abundant and flavorful in fall and winter, but you can find good quality year round at many grocery stores.

How to make authentic kimchi

Clean and cut the napa cabbage:

Remove any tough or discolored outer leaves. Cut each head lengthwise into quarters, keeping the core attached so the leaves stay together. Trim about an inch off the core end. Rinse the quarters under cold water, gently separating the leaves to wash away any dirt. Shake off excess water but do not spin dry.

Salt the napa cabbage:

Place a cabbage quarter in a large bowl. Sprinkle coarse salt generously between every leaf, paying extra attention to the thick white stems (they need more time to season). Use about 1/4 cup kosher salt per large cabbage. Repeat with all quarters. Let sit for 1.5 to 2 hours, rotating the pieces every 30 minutes. To help draw out water, place a weight (like a heavy plate) on top. After salting, the stems should bend easily without snapping, and a rinsed small leaf should taste pleasantly salty, not overpowering.

Make the kimchi marinade:

While the cabbage sits, prepare the marinade.

In a small saucepan, whisk together 1.5 cups water and 1/3 cup rice flour. Cook over medium heat, stirring constantly, until it thickens and turns translucent (about 3 5 minutes).

Remove from heat and let cool completely. In a blender, combine the apple, onion, garlic, ginger, and fish sauce (or saeujeot).

Blend until smooth. Add half (1 cup) of the gochugaru and pulse to mix.

Transfer the blended mixture to a large bowl. Add the cooled rice flour paste and the remaining cup of gochugaru.

Stir to combine. Then fold in the julienned radish, carrot, and chives.

Mix well. The paste should be thick and bright red.

Rinse the napa cabbage:

Once the cabbage is properly salted, rinse each quarter thoroughly under cold running water, lifting the leaves to remove salt, repeating 2 3 times.

Taste a piece of stem; it should be seasoned but not briny.

Gently squeeze each quarter to remove excess water, being careful not to tear the leaves.

Set aside.

Marinate the napa cabbage:

Wearing gloves to prevent chili burn, take one cabbage quarter and spread the marinade between every leaf, coating both sides generously.

Start from the outermost leaves and work inward. Once coated, fold the quarter into a neat bundle and place it into a sterilized jar.

Repeat with remaining quarters.

Pack the kimchi tightly to remove air pockets, but leave at least 1 inch of headspace. Press down firmly with a clean spoon or your gloved hand.

If you plan to eat it fresh (non fermented), you can enjoy it right away. For a tangier fermented flavor, leave the jar at room temperature (60 70°F) for 1 2 days, then refrigerate.

Recipe tips

Use coarse salt: It dissolves slower and gives you more control over the salting process. Avoid iodized salt, which can discolor the cabbage and hinder fermentation.
Wear gloves: Gochugaru stains skin and can cause a burning sensation. Gloves also protect your hands when mixing.
Weigh down the cabbage while salting: A heavy plate or a sealed bag of water helps extract moisture evenly.
Leave headspace: Fermentation produces carbon dioxide; 1 inch of space prevents jars from bursting.
Taste as you go: Sample a piece of salted cabbage and the marinade to adjust salt and spice to your liking.
Press down kimchi daily: After transferring to the fridge, press the kimchi under the brine with a clean spoon to keep it submerged and prevent mold.

For an even crunchier batch, consider adding a small batch of Crunchy Asian Cabbage Slaw for a fresh, non fermented alternative.

Storage

Once your kimchi has reached your preferred level of sourness (usually after 1 2 days at room temperature), move it to the refrigerator. Refrigerated kimchi will continue to ferment slowly and can last up to 6 months if stored properly. Always use clean, dry utensils when serving to avoid contamination. Press the kimchi down each time you open the jar to reduce oxygen exposure. If you notice any mold or dark discoloration on the surface, discard the entire batch. To contain the strong odor, wrap the jar in a plastic bag or store it in a dedicated fridge section.

Kimchi can also be frozen, but the texture softens, so frozen kimchi is best reserved for cooking (like stews or fried rice).

How to sterilize jars

For long term storage, always use sterilized jars. Wash jars and lids in hot soapy water, then rinse well.

Place jars in a large pot, cover with water, and boil for 10 minutes (add 1 minute per 1,000 feet above sea level). Alternatively, steam gallon jars upside down for 15 minutes.

Allow jars to cool and dry completely before filling. Use plastic or non metal lids, as metal can corrode during fermentation.

FAQ

What is traditional napa cabbage kimchi?

Traditional napa cabbage kimchi is a Korean fermented side dish made with salted napa cabbage, gochugaru, garlic, ginger, fish sauce (saeujeot), and other seasonings. It is naturally fermented and rich in probiotics.

How do you make traditional napa cabbage kimchi?

Cut napa cabbage, salt it in brine for 2 4 hours, rinse well, and drain. Mix a paste of gochugaru, garlic, ginger, fish sauce, and optional sweet rice flour. Toss with salted cabbage, daikon, and scallions. Pack into a jar, press down, and ferment at room temperature for 1 3 days, then refrigerate.

How long does kimchi need to ferment at room temperature?

Typically 1 to 3 days at room temperature (65 70°F). Check daily; when it tastes pleasantly tangy and bubbles appear, move it to the fridge. Warmer rooms speed fermentation, cooler rooms slow it.

How do you store homemade kimchi long term?

Store kimchi in an airtight container in the refrigerator. It will continue fermenting slowly and can last 3 6 months. Keep the container clean and press the kimchi under the brine to prevent spoilage.

Is kimchi good for probiotics?

Yes, raw fermented kimchi contains live lactic acid bacteria that support gut health. Heat kills these probiotics, so use unpasteurized kimchi for probiotic benefits. Commercial refrigerated kimchi often retains live cultures.

Can I make traditional kimchi vegan?

Yes, substitute fish sauce with soy sauce, tamari, or a little miso paste. Omit saeujeot (salted shrimp). Use a vegan friendly alternative for umami, like Korean sea kelp or a dash of mushroom seasoning.

Traditional Napa Cabbage Kimchi: Authentic Homemade Recipe

What is kimchi?

How to eat kimchi and what to do with it