Ingredients
Napa cabbage (1 large head)
Coarse sea salt (about 1/2 cup)
Sugar (1 tablespoon)
Scallions (1 bunch, sliced)
Fresh ginger (1 thumb, minced)
Garlic (6 8 cloves, minced)
Korean red pepper powder (kochukaru) (1/2 cup, adjust for spice)
Fish sauce (3 tablespoons)
Dried shrimp (saeujeot) (optional, 2 tablespoons)
Instructions
1-Cut the cabbage: Halve napa cabbage lengthwise, then cut crosswise into 2-inch pieces, discarding the root end; keep pieces chunky.
2-Salt and soak the cabbage: Coat cabbage pieces with coarse sea salt (not iodized), cover with cold water, and soak 12–24 hours. Drain, rinse thoroughly, and squeeze out excess water.
3-Add remaining ingredients: Mix scallions, ginger, garlic, gochugaru, fish sauce, optional dried shrimp, and sugar into a thick paste. Add the cabbage and mix well, wearing gloves, to coat evenly.
4-Ferment: Pack kimchi tightly into a glass jar, leaving 1-inch headspace; screw on lid. Let sit at room temperature 24 hours, burping daily; ferment longer for more tang if desired. Refrigerate; best after 1 week, keeps up to 1 month.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use coarse sea salt or kosher salt instead of iodized table salt to avoid a metallic, bitter taste.
🧤 Wear disposable gloves when mixing the chili paste with cabbage to protect your hands from the gochugaru heat.
⏳ For the best flavor, let the kimchi rest in the refrigerator for about one week before serving.
- Prep Time: 30 minutes
- Soaking & Fermentation Time: 1-3 days
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg