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Traditional Napa Cabbage Kimchi for Gut Health

Overhead close-up of vibrant red and green fermented kimchi packed tightly into a clear glass jar.
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Make authentic, crunchy, and spicy fermented kimchi at home to support your gut health with this straightforward recipe.

Ingredients

Scale
  • 5 lbs Napa cabbage
  • 1 cup coarse sea salt
  • 1/2 cup Korean chili flakes (gochugaru)
  • 1/4 cup fish sauce
  • 2 tablespoons salted fermented shrimp (saeujeot)
  • 1/4 cup minced garlic
  • 1 tablespoon minced ginger
  • 1 small Asian pear, grated
  • 1/2 cup sweet rice flour
  • 1 cup water
  • 1/2 cup radish, julienned
  • 1 cup scallions, cut into 1-inch pieces

Instructions

  1. Cut the Napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
  2. In a large bowl, toss the cabbage with the sea salt. Let it sit for 2 to 3 hours, turning every 30 minutes until the cabbage wilts and releases liquid.
  3. Rinse the salted cabbage thoroughly under cold running water three times to remove excess salt. Drain well in a colander for 30 minutes.
  4. Make the porridge: Whisk the sweet rice flour and water in a small saucepan over medium heat until it thickens into a paste. Remove from heat and let it cool completely.
  5. In a separate bowl, combine the cooled rice porridge, gochugaru, fish sauce, saeujeot, garlic, ginger, and grated Asian pear. Mix well to form the kimchi paste.
  6. In a very large bowl, combine the drained cabbage, julienned radish, and scallions with the kimchi paste. Use your hands (wear gloves) to massage the paste evenly into all the cabbage pieces.
  7. Pack the kimchi tightly into clean, sterilized glass jars, leaving at least 1 inch of headspace at the top. Press down to release any trapped air bubbles.
  8. Seal the jars loosely for the first 24 hours to allow initial gas release. After 24 hours, seal tightly and leave at room temperature for 1 to 3 days for initial fermentation, depending on your room temperature.
  9. Transfer the jars to the refrigerator to slow the fermentation process. Your probiotic food aesthetic is ready to enjoy after at least one week in the fridge.

Notes

  • For a vegan version, substitute the fish sauce and salted shrimp with an equal amount of soy sauce and extra salt.
  • If you prefer a milder flavor, reduce the amount of gochugaru slightly.
  • The fermentation time at room temperature directly affects the sourness; taste daily after day one.

Nutrition

Find it online: https://pureplatepath.com/fermented-kimchi-napa-cabbage-fermentation/