/Homemade Napa Cabbage Kimchi Recipe
Homemade Napa Cabbage Kimchi recipe

Homemade Napa Cabbage Kimchi Recipe

Discover the joy of making your own kimchi at home with this simple, traditional recipe.





  • Step 1.

    Begin by cutting the Napa cabbage into quarters and remove the core. Then, chop it into bite-sized pieces.
  • Step 2.

    Sprinkle sea salt between the cabbage layers, ensuring it's well distributed. Set aside for about 2 hours, allowing the cabbage to soften and water to be drawn out.
  • Step 3.

    In the meantime, prepare the paste. Mix together garlic, ginger, sugar, and fish sauce in a blender until it forms a smooth paste.
  • Step 4.

    Transfer the paste into a large bowl and mix in the Korean red pepper flakes. Adjust the quantity according to your spice preference.
  • Step 5.

    Rinse the salted cabbage under cold water three times to remove excess salt and then drain it thoroughly.
  • Step 6.

    Add the prepared paste to the drained cabbage. Put on gloves and ensure the paste is evenly mixed through the cabbage.
  • Step 7.

    Incorporate the julienned radishes and chopped spring onions into the mix.
  • Step 8.

    Pack the kimchi into a clean, airtight container. Press down on the mixture to ensure there are no air pockets and the brine covers the vegetables.
  • Step 9.

    Seal the container and let it ferment at room temperature for at least 1 to 2 days. Check daily and press down on the vegetables to keep them submerged.
  • Step 10.

    Once fermented, store in the refrigerator. Your kimchi will continue to ferment but at a slower pace. It can be consumed immediately but improves with age.


  1. 1 Napa cabbage

  2. 0.5 cupSea salt

  3. 6 Garlic cloves

  4. 1 tbspGinger root

  5. 1 tbspSugar

  6. 3 tbspFish sauce

  7. 0.25 cupKorean red pepper flakes

  8. 1 cupDaikon radish, julienned

  9. 4 Spring onions, chopped

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