Classic Cabbage Kimchi

A traditional Korean fermented dish made with Napa cabbage, aromatic spices, and a flavorful blend of garlic, ginger, and chili peppers. This spicy and tangy kimchi recipe yields a delicious fermented condiment that can be enjoyed for months.

8 servings

75 hr 30 min

Published October 4, 2025

Ingredients

•6 pounds Napa cabbage
•4 tablespoons kosher salt
•2 tablespoons light brown sugar
•⅓ cup minced garlic
•⅓ cup minced fresh ginger
•¼ cup hot smoked paprika (pimentón)
•¼ cup Korean chile powder
•1 tablespoon crushed red pepper flakes
•2 tablespoons freshly squeezed lime juice
•½ cup Asian fish sauce
•½ cup brine shrimp
•2 bunches scallions
•12 pieces scallions

Cooking Instructions

1.
Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.
60 min
2.
Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.
120 min
3.
Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.
4320 min
4.
Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.
30 min

Ingredients

•6 pounds Napa cabbage

•4 tablespoons kosher salt

•2 tablespoons light brown sugar

•⅓ cup minced garlic

•⅓ cup minced fresh ginger

•¼ cup hot smoked paprika (pimentón)

•¼ cup Korean chile powder

•1 tablespoon crushed red pepper flakes

•2 tablespoons freshly squeezed lime juice

•½ cup Asian fish sauce

•½ cup brine shrimp

•2 bunches scallions

•12 pieces scallions

Cooking Instructions

Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.

60 min

Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.

120 min

Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.

4320 min

Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.

30 min