Kimchi. Credit: Unsplash

Napa Cabbage Kimchi

Name: Napa Cabbage Kimchi
Prep time: 1800 s
Total time: 275400 s
Yield: 6
Cuisine: Korean
Ingredients: Napa cabbage: 2 kg; Chili flakes: 90 g; Sugar: 45 g; Garlic: 65 g (minced); Ginger: 20 g; Fish sauce: 12 g; Shrimp: 85 g (salted); Anchovy sauce: 70 g; Rice paste: 180 g; Korean radish: 100 g (julienned); Scallions: 1 bunch; Rock salt: 60 g

27 Oct 2026

Ki Kim

Chef

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Difficulty

Challenge

Total Time

76H 30MIN

Cuisine

Korean

Ingredients

Napa cabbage: 2 kg

Chili flakes: 90 g

Sugar: 45 g

Garlic: 65 g (minced)

Ginger: 20 g

Fish sauce: 12 g

Shrimp: 85 g (salted)

Anchovy sauce: 70 g

Rice paste: 180 g

Korean radish: 100 g (julienned)

Scallions: 1 bunch

Rock salt: 60 g

For thousands of years, kimchi has been an integral part of Korean cuisine and culture. This fermented veggie dish is traditionally made with cabbage, and its probiotic-packed nature makes it just as healthy as it is delicious. Try your hand at chef Ki Kim's recipe for a savory, umami-rich snack that pairs well with everything from rice and noodle dishes to soups and grilled meats.

How to make Napa Cabbage Kimchi

01.

Prep the Cabbage

Cut the Napa cabbages lengthwise into quarters.
Cure the Napa cabbages with the rock salt for approximately 4 hours, until they soften, lose their raw freshness, and become lightly seasoned.
Rinse the cabbages under running water to remove any excess salt and drain well.

02.

Make the Kimchi Filling

Combine the chili flakes, sugar, garlic, ginger, fish sauce, salted shrimp, anchovy sauce, rice paste, Korean radish, and scallions.
Mix thoroughly until fully combined.

03.

Assemble the Kimchi

Gently spread the kimchi filling between each leaf, ensuring even coverage throughout the cabbage.
Place the filled cabbage in a deep plastic container, approximately 6 inches deep.

04.

Ferment the Kimchi

Store the kimchi at room temperature.
Flip the cabbages every 24 hours to promote even fermentation.
Continue fermenting for 3 days.

05.

Store

After the third day, transfer the kimchi to the refrigerator to slow and stabilize fermentation.

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27 Oct 2026

Chef Enthusiast

Home Cooking

The Chef

Chef Ki Kim is the chef-owner of Restaurant Ki in Los Angeles, where his Korean-inspired tasting menu earned a Michelin star and the 2025 California Young Chef Award.

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