Spicy Cabbage Kimchi

1 h 0 m
10 h 0 m
Ready in:
11 h 0 m
Try an authentic Kimchi recipe you can cook at home! Use ready Kimchi for stir-fries or as a spicy side dish!
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Servings: 5
Napa cabbage
2 heads
Sea salt
¾ cup
Fish sauce
1 tbsp.
5 green onions, chopped
½ white onion, small diced
2 cloves, minced
White sugar
2 tbsp.
Ground ginger
1 tsp.
Korean chili powder
5 tbsp.
  1. Halve the cabbage heads, trim the stems. Chop into 2 inch big dice.
  2. Divide chopped cabbage between resealable bags. Sprinkle with salt to coat the cabbage evenly.
  3. Rub salt into the leaves with your hands. Seal the bags and let them sit for 6 hours. Do NOT put in the fridge!   
  4. After 6 hours, rinse the cabbage, drain excess water by squeezing handfuls of cabbage till no more liquid comes out.
  5. Transfer cabbage to a large air-tight container. Add fish sauce, both onions, garlic, ginger, and sugar. Mix to combine.
  6. Sprinkle chili powder on top. Put on clean gloves and rub the chili into the cabbage until evenly coated.
  7. Seal the container tightly and transfer to a cool dry place. Let sit there for 4 days. Afterwards, place in the fridge – kimchi is best when chilled, plus it will keep there for a month.
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