Basic Napa Cabbage Kimchi (Kimchee) Recipe

Name: Basic Napa Cabbage Kimchi (Kimchee) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) napa cabbage; 1/2 cup kosher salt; About ½ cups cold water, plus more as needed; 8 ounces daikon radish, peeled and cut into 2-inch matchsticks; 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts); 1/3 cup Korean red pepper powder; 1/4 cup fish sauce; 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece); 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves); 2 teaspoons Korean salted shrimp, minced; 1 1/2 teaspoons granulated sugar

Servings: persons

1 (2-pound) napa cabbage
1/2 cup kosher salt
About ½ cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar

1
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end.
2
Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated.
3
Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (its OK if a few leaves break the surface).
4
Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
5
Place a colander in the sink, drain the cabbage, and rinse with cold water.
6
Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
7
Place the remaining ingredients in a large bowl and stir to combine.
8
Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
9
Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar.
10
Let sit in a cool, dark place for 24 hours (the mixture may bubble).
11
Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week).
12
Refrigerate for up to 1 month.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2-pound) napa cabbage, 1/2 cup kosher salt, About ½ cups cold water, plus more as needed, 8 ounces daikon radish, peeled and cut into 2-inch matchsticks, and more.

Yes, Basic Napa Cabbage Kimchi (Kimchee) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!