This traditional homemade napa cabbage kimchi combines a balanced paste of garlic, ginger, fish sauce, and salted shrimp to create an authentic fermented Korean side dish. The recipe yields a complex, spicy, and umami-rich condiment that deepens in flavor as it ferments.
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Quarter the napa cabbage lengthwise and rinse thoroughly under cold water.
In a large bowl, sprinkle about half of the coarse sea salt between the cabbage leaves, ensuring good coverage.
Prepare a brine by dissolving the remaining salt in the water. Pour the brine over the cabbage.
Place a smaller bowl or plate on top of the cabbage to keep it submerged in the brine. Let it sit for 2-3 hours.
While the cabbage brines, make the paste. In a blender, combine the Asian pear, onion, garlic, ginger, fish sauce, plum extract, and salted shrimp.
Blend the ingredients until a smooth paste forms.
Pour the blended paste into a mixing bowl. Stir in the gochugaru and chopped scallions until well combined.
Cover the paste and set aside to allow the flavors to meld.
Once the cabbage has finished brining, rinse it well under cold water 2-3 times to remove excess salt. Gently squeeze out as much water as possible and let it drain.
Wearing gloves, spread the kimchi paste evenly over each cabbage leaf, making sure to get in between all the layers.
Carefully pack the coated cabbage into a large airtight container.
Let the container sit at room temperature for 1-2 days to start the fermentation process.
After fermenting at room temperature, transfer the container to the refrigerator. It will be ready to eat in a few days, and the flavor will continue to develop over time.
Store finished kimchi in airtight jars in the refrigerator for up to 3 months; it continues to ferment slowly and develops deeper flavor over time.
Large glass jars with tight-fitting lids · Food processor or knife and cutting board
Napa cabbage kimchi typically ferments for 3–5 days at room temperature before developing full flavor. It will continue to ferment slowly in the refrigerator and improve over 1–2 weeks.
Fish sauce provides essential umami. You can substitute with soy sauce or tamari, though the flavor profile will be slightly different and less traditionally authentic.
Rinse the salted cabbage thoroughly under cold water before mixing with the paste. Taste and adjust fish sauce quantity if needed before fermenting.
Keep kimchi in an airtight jar in the refrigerator for up to 3 months. It continues to ferment slowly and will become more sour over time.
Napa cabbage is preferred for its tender texture and mild flavor. Regular green cabbage will work but yields a firmer, less delicate result.
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