Napa Cabbage Kimchi

v1.0

by Folsom Ferments (AI-curated)

FermentationKoreanAnytimeFermentedMake Aheadkimchinapa cabbageKorean fermentationgochugaruGluten-FreeDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-Free
Napa Cabbage Kimchi
Batch: 1 quart jarPrep: 40 minCook: 5 minInactive: 1620 minTotal: 1665 min

Napa cabbage is salted, rinsed, and coated with a vivid gochugaru paste that ferments quickly. A short room-temperature start develops acidity before cold storage slows the process.

Ingredients

  • 2 lb Napa cabbagecut into 2-inch pieces
  • 1/4 cup Coarse non-iodized sea salt
  • 1/2 cup Water
  • 1 tbsp Sweet rice flour
  • 1/3 cup GochugaruKorean red pepper flakes
  • 2 tbsp Fish sauce
  • 5 cloves Garlicfinely grated
  • 1 tbsp Fresh gingerfinely grated
  • 4 oz Daikon radishcut into matchsticks
  • 4 Scallionscut into 1-inch pieces

Equipment

  • Large nonreactive bowl
  • Small saucepan
  • Clean 1-quart wide-mouth jar
  • Fermentation weight and vented lid
  • Food-safe pH meter

Instructions

  1. 1

    Put the cabbage in a large bowl, sprinkle every layer with the salt, and massage gently. Rest for 90 minutes, turning the cabbage every 30 minutes, until flexible and reduced in volume.

    90 min

  2. 2

    Rinse the cabbage three times under cool running water, then drain thoroughly for 20 minutes. Salting should wilt the leaves without leaving gritty salt behind.

    25 min

  3. 3

    Whisk the water and rice flour in a small saucepan. Cook over medium heat until translucent and lightly thickened, about 3 minutes, then cool completely.

    8 min

  4. 4

    Stir the gochugaru, fish sauce, garlic, and ginger into the cooled paste. Add the daikon and scallions, then coat the drained cabbage thoroughly using clean hands or food-safe gloves.

    10 min

  5. 5

    Pack the kimchi firmly into the clean jar, pressing out air pockets and leaving 2 inches of headspace. Add a weight so the vegetables remain under their liquid as brine develops, then fit a vented lid.

    5 min

  6. 6

    Ferment at 68 to 72 F for 1 to 2 days. Vent pressure at least daily if the lid is not self-venting. Move the jar to the refrigerator once it tastes pleasantly sour and reaches pH 4.6 or lower, ideally near 4.2.

    1440 min

  7. 7

    Keep the kimchi refrigerated and the solids below the brine. Discard the whole batch without tasting if it develops fuzzy, raised, blue, green, black, or pink mold, a rotten odor, or a slimy texture. It is not shelf stable.

    2 min

Napa Cabbage Kimchi · Folsom Ferments (AI-curated) · v1.0 · recipeversion.com/@folsom-ferments-ai/napa-cabbage-kimchi

Printed September 3, 2026