K-FOOD Story 2-1 : How to make napa cabbage kimchi

K-FOOD Story 2-1 : How to make napa cabbage kimchi

How to Make Traditional Korean Napa Cabbage Kimchi

Kimchi is one of Korea's most iconic traditional foods. By following these steps, you can make authentic homemade napa cabbage kimchi with rich flavor and a satisfying crunch.

Ingredients (Makes 2 Napa Cabbages / Approx. 5–6 kg)

For Salting the Cabbage

  • 2 Napa cabbages
  • 2–3 cups coarse sea salt
  • About 5 liters (1.3 gallons) water

Kimchi Seasoning

  • 500 g (1 lb) Korean radish, julienned
  • 1 bunch scallions, cut into 4–5 cm pieces
  • 1 onion
  • 1 cup (150 g) minced garlic
  • 2 tablespoons minced ginger
  • 2 cups (200 g) Korean red pepper flakes (gochugaru)
  • 1 cup fish sauce
  • 3 tablespoons salted shrimp (saeujeot)
  • 2–3 tablespoons sugar or plum extract
  • 1 cup sweet rice paste

Sweet Rice Paste

  • 2 tablespoons sweet rice flour
  • 1 cup water

Cook until slightly thickened, then let it cool completely.

Instructions

Step 1. Salt the Cabbage

  1. Cut each cabbage in half (or quarters).
  2. Sprinkle coarse salt between each leaf, focusing on the thicker white stems.
  3. Pour water over the cabbage.
  4. Let it soak for 6–8 hours, turning it over halfway through.

The cabbage is properly salted when:

  • The white stems bend easily without breaking.
  • The leaves remain firm and flexible.

Step 2. Rinse and Drain

  • Rinse the cabbage 2–3 times under cold running water.
  • Drain for 1–2 hours until excess water has completely drained.

Step 3. Make the Seasoning

  1. Let the sweet rice paste cool.
  2. Mix in the Korean red pepper flakes and allow them to absorb moisture for about 10 minutes.
  3. Add the garlic, ginger, fish sauce, salted shrimp, and sugar (or plum extract).
  4. Mix in the julienned radish and scallions until evenly combined.

Step 4. Coat the Cabbage

  • Spread the seasoning generously between every cabbage leaf.
  • Fold the outer leaves around the cabbage to hold the filling together.

Step 5. Fermentation

  • Leave the kimchi at room temperature for about one day.
    • In hot summer weather, 12–18 hours may be enough.
  • Transfer it to a refrigerator or kimchi refrigerator.
  • The flavor develops over 1–2 weeks, becoming deeper and more balanced.

Tips for Better Kimchi

  • For a fresher, crisp flavor: Add extra Korean radish.
  • For richer umami: Use both fish sauce and salted shrimp.
  • For natural sweetness: Blend the onion before adding it to the seasoning.
  • For longer storage: Pack the kimchi tightly in an airtight container to minimize air exposure.

Regional Styles of Kimchi

  • Seoul & Gyeonggi Style: Mild, clean, and refreshing.
  • Jeolla Style: Rich, savory, and generously seasoned with seafood-based ingredients.
  • Gyeongsang Style: Spicier and saltier, with more fish sauce.
  • Chungcheong Style: Well-balanced with a gentle sweetness.

Serving Suggestion

Freshly made kimchi is delicious right away, but it reaches its best flavor after 1–2 weeks of fermentation. It pairs perfectly with steamed rice, grilled meats, noodles, soups, and traditional Korean dishes.

Enjoy your homemade authentic Korean Napa Cabbage Kimchi!

 

★★★ How to Make Napa Cabbage Kimchi - YouTube