Korean Kimchi Recipe

In this recipe, we'll show you how to make an authentic Korean kimchi using napa cabbage.

5 from 1 vote

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Prep Time 45

Cook Time 5

Total Time 5 45

Course Dinner, Lunch, Main Dishes, Salad, Side Dish, Snacks

Cuisine Asian, Korean

Servings people

Calories 20 kcal

Get Recipe Ingredients

Cut the napa cabbage into quarters and remove the core. Cut the cabbage into bite-sized pieces.
In a large bowl, mix the cabbage with the kosher salt until it is well coated. Let the cabbage sit for 2-3 hours, stirring occasionally.
Rinse the cabbage in cold water to remove the salt. Drain the cabbage in a fine mesh strainer and let it sit for 30 minutes to release excess moisture.
In a mixing bowl, combine the gochugaru, fish sauce, sugar, rice vinegar, chopped onion, shredded carrot, minced garlic, and grated ginger. Mix everything together to form a paste.
Add the drained cabbage to the paste and mix everything together until the cabbage is well coated.
Transfer the kimchi to a large airtight container. Press the kimchi down to remove any air pockets, and then seal the container.
Let the kimchi ferment at room temperature for 3-5 days, until it is tangy and slightly sour. Open the container once a day to release any built-up gas.
Once the kimchi is fermented to your liking, transfer it to the refrigerator. The kimchi will continue to ferment in the refrigerator, but at a much slower rate.

Serving: 0.5cupCalories: 20kcalCarbohydrates: 4gProtein: 1gSodium: 1580mgFiber: 1gSugar: 3g

Keyword Kimchi, Korean, Korean Kimchi, pickled cabbage

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