Cabbage Kimchi (통배추김치)

TYPE : Korean
Side Dish
YIELD : 8 cups
CALORIES : 64 kcal
PREP TIME : 20 minutes
TOTAL TIME : 3 days 2 hours 20 minutes


  • 1 Napa cabbage (salladskål)
  • salt to draw out excess water
  • 1/2 onion
  • 3 – 4 garlic cloves
  • 1 tsp fresh ginger
  • 3 tbsp fish sauce
  • 3 tbsp paprika (optional, but adds great flavor)
  • 3 – 9 tbsp Korean chili flakes / gochugaru (고추가루)
  • 1 carrot, grated
  • 4 – 5 scallions, sliced


  • Wash and cut the cabbage in pieces (unless you want it whole), then sprinkle the leaves with a generous amount of salt and let it sit in a bowl for 2 hours. Stir a few times to redistribute the salt (this draws out water from the cabbage making the kimchi less wet later).
  • Meanwhile, purée onion, garlic and ginger using a food processor, immersion blender or grater, and combine with fish sauce, paprika and gochugaru to the desired spice level.
  • Wash the cabbage in plenty of cold water and drain properly before mixing with spice purée, carrot and scallions.
  • Transfer to glass or plastic jars with lids and leave at room temperature until bubbles begin to form, which takes 2-3 days depending on season and temperature.
  • Store in the refrigerator for up to a month (or more).


Kimchi can be served fresh but the flavors are sharper and not as blended as after fermentation.

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