Korean Kimchi (Napa Cabbage) Recipe

Hello All! Today, another pretty cold day, I feel like I need some spicy, warming and health boosting food. It is not – again – polish at all, but somehow similar to polish pickled foods (fermented like cucumbers in brine or sauerkraut). However it is way more spicy than any traditional polish meal.

Well, let me introduce you to Kimchi – traditional Korean food – that goes basically with everything (rice, noodles, bbq food and anything you can think of) as well as eaten alone as snack or appetizer. In addition to its original taste, Kimchi is extremely healthy – made from lacto-fermantation – full in probiotics,  a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging.

The traditional recipe for Kimchi is based on Napa cabbage, but there are varieties of vegetables that can be used.


PREP TIME: 2 hrs + 5 days fermentation


  1. 1 medium head Napa cabbage (about 2 pounds/1 kg)
  2. 1/4 cup iodine-free sea salt or kosher salt
  3. 4 medium scallions, trimmed and cut into 1-inch pieces
  4. (optional) 1 cup daikon radish, peeled and cut into matchsticks
  5. (optional) 1/2 cup carrot, peeled and cut into matchsticks


  1. 1 cup water (250 ml)
  2. 1 tbsp potato flour
  3. 1 tsp brown sugar
  4. 1 tbsp grated garlic (4-5 cloves)
  5. 1 tsp grated peeled fresh ginger
  6. 1 small onion
  7. 2 tbsp fish sauce
  8. 2 tbsp Korean soy sauce
  9. 2 tbsp Korean gochugaru (red pepper flakes)


  1. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
  2. Place the cabbage in a large bowl and sprinkle each layer with salt. Using your hands, massage the salt into the cabbage.
  3. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy. Let stand for 1 to 2 hours.
  4. Meanwhile, prepare the spice paste.
    1. Water and flour mix together and bring to boil.
    2. Add sugar, mix well and set aside. Let it cool then place in food processor.
    3. Add the garlic, ginger, and onion in food processor and mix.
    4. Add fish sauce and stir into a smooth paste.
    5. Stir in the gochugaru & set aside until the cabbage is ready.
  5. Combine the vegetables (carrot, daikon, green onions) and mix together with spice paste.
  6. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 10 min and fently squeeze any remaining water from the cabbage or use the salad spinner.
  7. Add the spice paste with vegetables. Mix thoroughly in a bowl using your hands (can use gloves) until cabbage is thoroughly coated.
  8. Pack the kimchi into the jar by pressing down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables. Leave at least 1 inch of space at the top. Seal the jar.
  9. Leave for 3-5 days room temperature, but open every day and press down to remove any air bubbles and ensure vegetables are covered with juice.
  10. Refrigerate once ready up to 4 weeks.

PAIR WITH: rice, noodles, burger, bread, any dinner as salad/side dish and many more









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