How to Make Kimchi (Napa Cabbage Kimchi) 白菜のキムチ
This easy homemade kimchi is packed with bold, tangy flavor and made with Napa cabbage, garlic, and Korean chili flakes. Perfect for beginners and full of gut-loving goodness!
Ingredients
- 1 Wombat cabbage about 2 kg
- 60 grams Salt 3 % of weight of cabbage
- 1 carrot julienned
- 7 cm white radish julienned
- 1 tbsp glutinous rice flour
- 100 ml water
- 1 tbsp honey or sugar
- 2 cloves garlic you can add more if you like more garlicy
- 1 thumb-size piece of ginger
- 50 ml fish sauce
- 3 tbsp salted fermented shrimp
- 80 grams Korean chili flakes (gochugaru)
- 1/2 onion
- 1/4 apple pear/persimmon works too
Instructions
Salt the Cabbage
- Place chopped cabbage in a large bowl and sprinkle with salt. Toss to combine and let it sit for overnight. Place a plate and put weight.
- Cabbage will soften and release water. Rinse well and squeeze out the excess liquid.
Make the Rice Paste
- In a small pot, whisk rice flour and water. Cook over medium heat, stirring constantly until it thickens. Remove from heat and let it cool completely.
Prepare the Kimchi Paste
- In a blender or food processor, combine garlic, ginger, onion, apple fish sauce, and shrimp. Add the cooled rice paste and mix together.
Mix It All Together
- In a large bowl, combine cabbage, carrot, daikon, spring onion and garlic chives. Add the kimchi paste and mix thoroughly (wear gloves!). Make sure everything is evenly coated.
Ferment
- Transfer to a clean container, pressing down to remove air pockets. Leave it at room temperature for 1–2 days to start fermenting, then move to the fridge. It gets more flavorful over time—start tasting after day 2!
Notes
🧊 How to Store
Store your kimchi in an airtight container in the fridge. It will last for a few weeks to a couple of months and will continue to ferment and deepen in flavor over time.💌 Final Thoughts
Kimchi isn’t just food—it’s a beautiful, fermented hug for your belly. I hope this simple version helps you discover just how satisfying and fun it can be to make your own!