Korean Recipes Kimchi

How to make classic napa cabbage kimchi (aka baechu-kimchi/pogi-kimchi) – a tangy, savory, spicy Korean fermented cabbage and ultimate side dish! This Korean kimchi recipe is simple to follow, naturally gluten-free, and the spice levels can be adapted!

In the last year or so, I’ve become interested in preserving methods like pickling and fermenting. But, alongside fermented garlic honey, kombucha, and various pickled ingredients like garlic, red onions, jalapenos, and cucumbers, somehow homemade kimchi had utterly passed me by. Until now, with this napa cabbage kimchi (Korean baechu-kimchi).

This pungent fermented cabbage dish is a popular (if not the most popular) Korean side dish and has hundreds of varieties. However, I’ve really been enjoying this classic whole-leaf napa cabbage kimchi version (aka baechu-kimchi or “pogi kimchi” – which refers to using the in-tact cabbage head).

Napa Cabbage Kimchi

While kimchi has become more readily available in stores, you know what a sucker I am for making things at home, and homemade kimchi is more cost-effective and can easily be made “your own”! In addition, you can tweak the spiciness to your liking, which is very important (especially for palates not used to very spicy food).

While, in recent years, we (non-Koreans) have come to think of kimchi/kimchee as a specific fermented cabbage dish, the term “kimchi” is actually an umbrella term for vegetable dishes that have been salted, seasoned, and then fermented. That means there are dozens of different varieties just for vegetables alone, hundreds (if not thousands) based on the regional differences and ingredient tweaks made from household to household.

For this Korean kimchi recipe, I’m making napa cabbage kimchi (aka baechu-kimchi), using the whole leaves of the cabbage. This makes it a little more labor-intensive, as you have to spend time spreading the kimchi paste over each leaf. However, this traditional kimchi style is worth trying!

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Due to the fermentation process, Korean kimchi is packed with healthy bacteria and has become well known as a gut-friendly probiotic food.

First, wash all the vegetables (cabbage, radish, carrot, onion, green onion, chives, garlic, and ginger). I do this by soaking them in a large pot or directly in the kitchen sink.

Next, turn the cabbage so the core is upwards and the leaves are against your surface and use a sharp knife to make an incision a few inches down into the cabbage (just enough to grip both halves). Then, with your hands, gently pull the two halves apart.

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First, dunk your cabbage sections into the water to get them wet, then liberally salt between each leaf, place the pieces in a large container, and then set aside.

Every 30 minutes for 2 hours (so, repeated four times), turn it over – move the cabbage section on top of the container to the bottom. This will allow all the leaves to soften and release water.

After two hours, wash the cabbage to remove excess salt and gently squeeze to remove the excess water. Let it drain well.

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Meanwhile, as the cabbage is being salted, you can prepare the porridge mixture. Add the water and flour to a small pot and heat over medium heat for around ten minutes, stirring occasionally.

Once the mixture begins to bubble, add the sugar, stir, and cook for a further minute or so until the sugar has dissolved.

You can optionally sieve the mixture to remove any lumps. Otherwise, simply allow it to cool down completely before using it (this is why it’s great to cook this as soon as you’ve started the cabbage salting – to give it a chance to cool before the cabbage is ready).

Korean Kimchi Pancake

First, peel and roughly chop the onion, ginger, and garlic. Then transfer them to a food processor to process into a paste. Alternatively, mince the ingredients by hand – but you’ll save so much time using a machine.

Then, mix the processed ingredients with the porridge, fish sauce, shrimp paste, and Korean chili powder and whisk well until thoroughly combined.

First, peel the radish and carrots. Then, use a vegetable peeler, mandoline, or knife, if your knife skills are good enough, to shred the radish and carrot into tin noodle-like julienned pieces(around ¼ inch/0.6 cm thin maximum).Alternatively, you can cut them into matchsticks.

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Then cut the green onions (scallions) and chives into small pieces. Mine were around ½-1 inch/1.3-2.5 cm each, but you could cut them even smaller.

In a large bowl, combine the chopped vegetables and kimchi paste and stir well. Because the radish contains a lot of water, this will naturally “thin” the paste over time.

Finally, it’s time to add the salted (and rinsed!) cabbage sections. Using one section at a time, fold some of the kimchi mixture into the cabbage, making sure to spread some of the paste over every leaf, so it’s thoroughly coated.

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Then, roll the cabbage into a circle to fit your jar and lay it at the bottom of the jar and top with a few spoonfuls more of the kimchi paste.

Repeat this with the remaining cabbage and kimchi paste until the jar is ¾ full – making sure to leave a couple of inches at the top. This is because the cabbage will expand slightly from the fermentation.

Leave the jar to ferment for several days at room temperature (2-3 at least, up to 5 days) away from direct sunlight. Burp the jar from time to time (open the lid just for a moment) to allow any built-up gases to release so the jar doesn’t shatter. I do this 1-2 times per day, pressing lightly on the fermenting cabbage to ensure it stays beneath the kimchi “brine.”

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You may start to notice bubbling inside the jar during this time – that is the gases from the fermentation building up and is completely normal.

Once it’s ready, transfer the jar of cabbage kimchi to your fridge (this will slow down the fermentation process) – the flavors will continue to develop over time, but you’re ready to enjoy it!

I recommend storing this cabbage kimchi in a large sterilized, airtight glass jar in the refrigerator. If stored correctly and clean utensils are used each time when serving, the cabbage kimchi will last several months this way!

Kimchi Recipe (napa Cabbage Kimchi)

I prefer the flavor within the first 2-3 months best. After that, it becomes increasingly sour – though that kimchi can still be used in several dishes.

That’s when you’re not eating it directly from the jar with a spoon, of course! The sky is the limit. Let me know in the comments what your favorite way to enjoy this cabbage kimchi is!

No, you could also chop those sections down into smaller pieces too. If you want to do so, I recommend chopping the cabbage in half lengthwise first (as in the directions). Then slice each piece of cabbage every 2-inches or so for little 2-inch sections of cabbage. 

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Not only does the salting help to wilt the cabbage leaves, but it also kills certain harmful bacterias, allowing the “good” ones to remain. 

While napa cabbage is the traditional option, you could use regular green cabbage in a pinch. The flavors/textures will vary slightly, but it will still be delicious cabbage kimchi!

You could even use a combination of ingredients. For example, combine one napa cabbage with some bok choy for a mixture of crunchy and tender. You could also try the dish with baby napa cabbage (putbaechu kimchi) 

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As with any fermented dish, this cabbage kimchi is somewhat sour with definite “tang” and a pungency – similar to sauerkraut. However, the use of fishy ingredients and the chili makes for savory, umami, salty, spicy (how much depends on you) layers. 

The best thing about this kimchi recipe is that the flavors will continue to develop and change over time as it ferments. I prefer the flavor in the first two months; after that, it continues to become sourer. 

If you want your Korean kimchi to be less sour, then transfer it to the fridge earlier! I recommend fermenting it for a day at room temperature (in UK climate) before moving it to the refrigerator. 

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If you try this Korean kimchi recipe (cabbage kimchi), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @!

Serving: 100 g | Calories: 44 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 9 mg | Sodium: 291 mg | Potassium: 365 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 3057 IU | Vitamin C: 25 mg | Calcium: 94 mg | Iron: 1 mgKimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in pogi kimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home!

How To Make Kimchi

Kimchi / Kimchee (김치) is