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fermented cabbage kimchi in rustic bowl
Abby Pinkmann

Fermented Cabbage Kimchi

This fermented cabbage kimchi is a bold, tangy, and spicy traditional dish made with napa cabbage, garlic, ginger, and chili flakes, delivering deep flavor through a simple fermentation process.
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Prep Time 20 minutes
Fermentation Time (hours) 1 hour 12 minutes
Total Time 1 hour 32 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Korean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large napa cabbage
  • 1/4 cup salt
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp Korean chili flakes (gochugaru)
  • 3 green onions, chopped
  • 2 tbsp fish sauce or soy sauce

Equipment

  • large bowl
  • knife
  • Cutting Board
  • glass jar with lid

Method
 

  1. Cut napa cabbage into quarters, rinse, and sprinkle salt between the leaves. Let sit for 1–2 hours until softened.
  2. Rinse cabbage thoroughly to remove excess salt and let drain completely.
  3. In a bowl, mix garlic, ginger, chili flakes, and fish sauce or soy sauce to form a paste.
  4. Rub the seasoning paste evenly into the cabbage, coating all leaves thoroughly.
  5. Add chopped green onions and mix gently.
  6. Pack cabbage tightly into a clean jar, pressing down to remove air pockets.
  7. Leave at room temperature for 1–3 days to ferment, then transfer to the refrigerator.

Notes

Use clean jars to avoid contamination. Press cabbage below liquid to prevent air exposure. Taste daily during fermentation to reach your preferred flavor. Store in the refrigerator once fermented and use within several weeks.