Kimchi Cabbage

by Hoohla
Kimchi Cabbage

Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish.

Napa or nappa cabbage is a type of Chinese cabbage become a widespread crop in Europe, the Americas and Australia. Kimchi Cabbage can be eaten it many different ways: simply with plain rice, stirred into chicken noodle soup or on steak.


Kimchi Cabbage

Kimchi Cabbage

Napa cabbage Kimchi. It is a traditional recipe Korean Kimchi.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 Serves 1x
  • Cuisine: Korean


  • 34 pounds Napa cabbage
  • 1/3 cup salt
  • 1 1/2 cups Korean chili powder (gochugani)
  • 1/4 cup fish sauce
  • 2 tbsp soy sauce
  • 1/4 cup minced ginger
  • 1/4 cup minced garlic
  • 2 bunches scallions (thinly sliced)


  1. Cut the cabbage into quarters and then into ribbons. Toss it with the salt. Pour in cold water until it covers the cabbage.
  2. Leave it at room temperature overnight. The temperature shouldn’t exceed 75F.
  3. The following day lifts the cabbage out of the bowl and put it in another bowl. Set aside the brine.
  4. Make a chili paste by mixing together the Korean chili powder, fish sauce, and soy sauce. Add this to the cabbage and mix in the ginger, garlic, and scallions.
  5. Put the cabbage into glass containers and pour over some brine.
  6. Leave the containers at room temperature for a few days and then serve.

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