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Traditional Homemade Cabbage Kimchi for Gut Health

Close-up overhead view of vibrant Homemade Cabbage Kimchi packed tightly in a clear glass jar.
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Make savory and spicy homemade kimchi using traditional fermentation methods. This probiotic-rich recipe supports long-term wellness.

Ingredients

Scale
  • 5 lbs napa cabbage
  • 1 cup coarse sea salt
  • 1 cup water
  • 1/2 cup fish sauce
  • 1/4 cup salted fermented shrimp (saeujeot)
  • 1/4 cup Korean chili flakes (gochugaru)
  • 1/4 cup minced garlic
  • 1 tablespoon minced ginger
  • 1 small Asian pear, grated
  • 1/2 cup sweet rice flour
  • 1/2 cup water (for porridge)
  • 1 cup chopped scallions
  • 1 cup julienned Korean radish (mu)

Instructions

  1. Cut the napa cabbage lengthwise into quarters, keeping the core intact.
  2. In a large bowl, dissolve the sea salt in 1 cup of water. Rub this brine mixture thoroughly onto every leaf of the cabbage quarters.
  3. Let the salted cabbage sit for 2 to 3 hours, turning the quarters every 30 minutes to ensure even wilting.
  4. Rinse the cabbage thoroughly under cold running water three times to remove excess salt. Drain well for at least 1 hour.
  5. Make the porridge: Whisk the sweet rice flour with 1/2 cup of water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a paste. Let it cool completely.
  6. In a large bowl, combine the cooled porridge, fish sauce, fermented shrimp, gochugaru, garlic, ginger, and grated pear. Mix well to form the kimchi paste.
  7. Add the chopped scallions and julienned radish to the paste and mix.
  8. Wearing gloves, spread the paste evenly over each leaf of the drained cabbage quarters. Ensure the thick white parts of the leaves get more paste.
  9. Pack the coated cabbage tightly into clean glass jars or fermentation crocks, pressing down to remove air pockets. Leave at least 1 inch of headspace.
  10. Leave the jars at room temperature (around 68-72°F) for 1 to 3 days for initial fermentation. You should see bubbles forming.
  11. Transfer the jars to the refrigerator to slow fermentation. Your probiotic foods are ready to eat.

Notes

  • For a vegan version, substitute the fish sauce and fermented shrimp with an equal amount of soy sauce and extra salt.
  • If you prefer a less spicy kimchi, reduce the amount of gochugaru.
  • The longer you let it ferment in the refrigerator, the tangier the flavor becomes.

Nutrition

Find it online: https://purecookingjoy.com/homemade-cabbage-kimchi-recipe-fermentation/

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