Homemade Napa Cabbage Kimchi

Once I learnt how to make homemade napa cabbage kimchi, I stopped buying it from the shops completely. It’s honestly so fun (and kinda therapeutic) to make. Plus I can make a huge batch, adjust the spice level exactly how I like it, and it just tastes so much better fresh!

This recipe is super straightforward and perfect if you’re trying it for the first time. Trust me, once you start making your own, there’s no going back.

ingredients

• 2 Napa cabbage heads
• 1/4 cup coarse salt
• 200g Chinese chives
• 2/3 cup gochugaru (Korean chilli flakes)
• 1/3 cup fish sauce
• 1 Korean pear
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• Rice paste (2 tbsp rice flour + 1 cup water)

how to make homemade napa cabbage kimchi

1. Slice cabbage leaves in half, then chop into 2–3 inch pieces. Toss with coarse salt and let sit for 1.5–2 hours, mixing occasionally. Rinse twice, squeeze out excess water, and leave to drain in a strainer.
2. In a saucepan, combine add rice flour and water. Cook over medium heat, stirring continuously until it bubbles and thickens. Set aside to cool.
3. In a blender, add Korean pear, gochugaru (Korean chilli flakes), garlic, ginger, fish sauce, and cooled rice paste. Blend into a smooth paste.
4. In a large bowl, toss the cabbage, Chinese chives, and chilli paste until evenly coated. Use gloves to mix thoroughly. Pack tightly into a clean, dry, sterilised container, pressing down to remove any air pockets. Leave at room temperature in a dark place for 24 hours, then transfer to the fridge. It’s ready to eat, but tastes best after a few days.

my top tips for making the best homemade napa cabbage kimchi

1. Use coarse salt– Coarse salt draws out moisture from the cabbage more effectively and evenly without making it too salty. Fine salt dissolves too quickly and can make your kimchi overly salty and mushy.
2. Soak the cabbage for at least 1.5 hours– This allows the salt to properly draw out excess water from the cabbage, which is really important to getting the perfect crunchy texture and preventing your kimchi from becoming too watery!
3. Rinse and squeeze thoroughly– After salting, rinsing it a couple of times removes excess salt on the surface, and squeezing out water prevents your kimchi from being soggy. Excess water can dilute the spicy paste and affect fermentation.
4. Ferment in a clean container– This helps prevent unwanted bacteria or mold and ensures a safe fermentation process.
5. Ferment at room temperature for 24 hours, then refrigerate: This jumpstarts the fermentation while keeping it controlled for the best flavour and texture.

Homemade Napa Cabbage Kimchi

4.0 from 1 vote

Course: SidesCuisine: Korean

Servings

10

servings

Prep time

2

hours 

Cook Mode

Keep the screen of your device on

Ingredients

• 2 Napa cabbage heads

• 1/4 cup coarse salt

• 200 g Chinese chives

• 2/3 cup gochugaru (Korean chilli flakes)

• 1/3 cup fish sauce

• 1 Korean pear

• 2 tbsp minced garlic

• 1 tbsp minced ginger

• Rice paste (2 tbsp rice flour + 1 cup water)

Directions

• Slice cabbage leaves in half, then chop into 2–3 inch pieces. Toss with coarse salt and let sit for 1.5–2 hours, mixing occasionally. Rinse twice, squeeze out excess water, and leave to drain in a strainer.
• In a saucepan, combine add rice flour and water. Cook over medium heat, stirring continuously until it bubbles and thickens. Set aside to cool.
• In a blender, add Korean pear, gochugaru (Korean chilli flakes), garlic, ginger, fish sauce, and cooled rice paste. Blend into a smooth paste.
• In a large bowl, toss the cabbage, Chinese chives, and chilli paste until evenly coated. Use gloves to mix thoroughly. Pack tightly into a clean, dry, sterilised container, pressing down to remove any air pockets. Leave at room temperature in a dark place for 24 hours, then transfer to the fridge. It’s ready to eat, but tastes best after a few days.

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