This spicy napa cabbage kimchi combines salted cabbage with a vibrant paste of gochugaru, pear, garlic, ginger, and salted shrimp for deep umami flavor. The traditional brining and fermentation method yields authentic, crunchy kimchi ready in days.
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Cut the napa cabbage in half, then into quarters by cutting the base and ripping the rest by hand to keep the leaves intact.
Chop the quartered cabbage into wide, approximately 1-inch pieces.
Place the chopped cabbage in a very large bowl, add a generous amount of salt, and mix thoroughly with your hands. Let it sit for one hour to wilt.
While the cabbage is salting, prepare the kimchi paste. In a food processor, combine the chopped white onion, ginger, peeled and chopped pear, and garlic cloves.
Add fish sauce and salted shrimp to the food processor. Blend until it forms a smooth paste.
Pour the blended paste into a large mixing bowl.
Add the Korean chili powder and Korean chili flakes to the paste.
For extra spice, blend the green chili peppers into a puree and add it to the bowl.
Season the paste with MSG.
In a small saucepan, whisk together the rice flour and water. Cook over medium heat, stirring constantly, until it thickens into a slurry. Let it cool slightly.
Pour the cooled rice flour slurry into the kimchi paste and mix thoroughly. This will help the paste adhere to the cabbage.
Add the julienned daikon radish and carrots to the kimchi paste and mix to combine.
After one hour, the cabbage should be wilted. Rinse the cabbage thoroughly with water to remove the excess salt.
Drain the rinsed cabbage very well in a colander, removing as much water as possible.
Return the drained cabbage to a large, clean bowl. Add the prepared kimchi paste.
Wearing gloves, thoroughly mix the paste into the cabbage with your hands until every piece is evenly coated.
The kimchi is ready to be eaten fresh or packed into jars to ferment.
Store kimchi in an airtight glass jar in the refrigerator for up to 2–3 months; it ferments slowly when cold and becomes tangier over time.
large glass jars (for storage and fermentation) · large mixing bowl (for brining cabbage)
Room-temperature fermentation typically takes 3–5 days, depending on warmth and your taste preference. Taste after day 3 and move to the fridge once it reaches your desired tanginess.
Yes; substitute with 1–2 tbsp of fish sauce or soy sauce for umami depth, though salted shrimp adds authentic flavor.
Brining softens the cabbage, draws out water, and seasons it evenly so the paste adheres and ferments properly.
Keep kimchi in an airtight jar in the refrigerator for up to 2–3 months. It continues to ferment slowly in cold storage, becoming tangier over time.
Use regular chili powder or cayenne, though the flavor and color will differ; gochugaru has a mild heat and fruity note unique to Korean kimchi.
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