Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. 
In the past, I posted a recipe for making a more traditional napa cabbage kimchi.
The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.
Yield: 1 Gallon
Short Korean Lesson: *^^*
- NalSsi (날씨) = Weather
- GaeJeol (계절) = Season
Main Ingredients
- 2 Napa Cabbage Heads (about 4 lb each)
- 1 Onion
- 4 Green Onions
- 1 Handful Garlic Chives
Cabbage Brine Ingredients
- 1⅓ Cup Coarse Sea Salt (Sprinkle)
- 20 Cups Water
- 1 Cup Coarse Sea Salt (For Salt Water)
Kimchi Paste Ingredients
- 20 Dried Red Hot Peppers
- ½ Cup Cooked Rice
- About ½ Cup Fish Sauce
- ¼ Cup Water
- ½ Onion
- 14 Garlic Cloves
- 1 Piece Ginger (Unshelled Brazil nut sized, cut into 3 pieces)
- ⅔ Cup Red Pepper Powder
- 2½ Tbsp Sugar
- 1 Tbsp Sesame Seeds
Directions
Remove any bad parts from the napa cabbage.
Divide the cabbage into 4 pieces.
Remove the heart from the cabbage. (Now the cabbage has a broken heart. ㅋㅋㅋ)
Cut the remaining cabbage into 2 inch pieces. Cutting the cabbage will reduce the soak time of the cabbage. Plus, it’s easier to mix the cabbage with the kimchi paste.
Put some cabbage into the big bowl and sprinkle 1 handful of coarse sea salt onto the cabbage. In the same way, add another layer of cabbage on it and sprinkle more salt. I used 1⅓ cup of coarse sea salt in this step. Keep adding more layers in this prescribed manner until the supply of cabbage has been exhausted.
In another bowl, pour 20 cups of water and 1 cup of coarse sea salt. Stir it until the salt dissolves.
Evenly pour the salt water into the cabbage bowl. Soak the cabbage in the salt water for 3 hours. Every hour, mix the cabbage (up and down), so all the cabbage can get well salted.
After 3 hours, rinse the cabbage in cold water 3 times.
Drain the water for about 2 hours.
Wash the dried hot peppers once. Remove the stems from the peppers if they are present. Cut them in half with scissors.
To make the kimchi paste: in a mixer, grind 20 dried red hot peppers, ½ cup of cooked rice, about ½ cup of fish sauce, ¼ cup of water, ½ of an onion, 14 garlic cloves, and 3 pieces of ginger. Leave out some of the fish sauce. You can add the remainder later to adjust the saltiness to your tastes. I used a little less than ½ cup of fish sauce for my kimchi.
Cut 1 onion, 4 green onions, and 1 handful of garlic chives as in the picture.
Pour the mixture into the big bowl, and add the rest of the ingredients for the kimchi paste: ⅔ cup of red pepper powder, 2½ Tbsp of sugar, and 1 Tbsp of sesame seeds. In this step, depending on your tastes, you can add some of the left over fish sauce you saved from the grinding mixture. Add the onion, green onion, and the garlic chives into the paste. Mix well.
Add the napa cabbage.
Mix the cabbage with the kimchi paste. Put the kimchi in a glass jar or container. Leave it outside (room temperature) over night, and then put it in the refrigerator. It will take several days to a week until it is properly fermented.
Of course, you can eat fresh kimchi with the freshly cooked rice. Yummy! hehe. If you are a vegetarian, you can substitute the fish sauce with salt and water. I recommend sea salt. Thank you for visiting my blog. I’ll be back with more delicious recipes later! God bless you all.
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Hi Aeri,
I have tried some of your recipes, they have turned out pretty good. I thank you for all this work you do with your site, youtube, etc.
I have a couple of questions for kimchi.
I am the only in my family that eats kimchi, can the recipes be halved or quartered? I would not like to waste any of it.
As for red peppers I can not get them in my area, I have dried chili but it is for Tex Mex food. Would that make a difference? If so what kind of chili would I look for to use?
Again thank you so much you are wonderful for all of this.
Hello Aeri! I would like to try your easy napa cabbage kimchi. However, I cannot get dried red hot peppers where I am. If I were to substitute it with red pepper powder, how much would I have to use? Can I salt the napa cabbage using this method but then use the sauce recipe from your other napa cabbage kimchi? If yes, do I need to make any adjustments? Thank you so much for sharing!
hi Lilluz,
Yes, you can just use the method salting the napa cabbages using this recipe..and use the kimchi paste (Sauce) from other recipes. I have the amount for napa cabbage.. so you can figure out the amount. Both recipes.. I used 1 or 2 (4 lb) cabbage each. thanks
Hi Aeri,
Thank you for your recipes.
I am wondering if I could use the original whole cabbage recipe for this one? I liked the apple sauce that you included.
I am also wondering why we used cooked rice in this recipe instead of rice flour.
Thank you
Kang
Hi Kang,
Yes, you can use whole cabbage for this recipe too. I have a recipe using whole cabbage.. maybe you can follow instruction for the steps (salting the cabbage part)…then follow the steps for this recipe (making sauce..)
The reason to use cooked rice is.. it’s easier to do that… ^^ and the taste is good too.
Hi Aeri, I follow your site from time to time and I’ve tried some of your recipes, all of them turned out great. My favorite is probably zucchini jeon, I did a lot of them this autumn as our own harvest of zucchini was great. I have also tried this kimchi recipe like twice; first time was a failure as I had the wrong kind of chili powder (it was meant for chili con carne) so the taste and the colour was strange, but I didn’t give up. Second time I had the right kind of chili powder but I used too much. It was really spicy and I couldn’t eat it! But the texture was great and it fermented well so I thought “tredje gången gillt” (it’s a swedish expression, it means; third time lucky). So today I set out to make kimchi for the third time. When I’m about to mix the paste I see I don’t have enough fish sauce!!!!! So i used soy sauce… And then I only used 2 teaspoons of chili powder (that’s how much I can handle ^^ I halve the recipe, used only one cabbage). We’ll see how it goes… But it tasted great tonight! So I guess what I’m trying to say is THANK YOU so much for the recipe!
hi Johanna,
I always try to make a great recipe as much as I can.. so whenever people try my recipes.. they don’t wast their time and food. That’s why I always written down every single amount for the ingredients..and try to explain more detail.anyway… I a little worry about your soy sauce..because we don’t use it for kimchi.. next time.. when you make kimchi again.. just add more salt instead of fish sauce .. and let me know how your kimchi (with soy sauce) turned out..hehe thanks
Wow, I admire you.. you don’t give up.. thanks
Hi Aeri,
maybe someone asked this already, You use as a measure cup, but how much is 1 CUP in ml? 100ml or 200ml?
Thank You
Michaela
Michaela,
One cup is 250 ml.
Hallo Aeri,
I really enjoy your videos and this website. Do you have any recipes how to make baek kimchi? I can’t eat spicy food… Is it the same way with making kimchi but leaving out the hot pepper part? Thank you.
hi Mirca,
Oh thank you. Sorry but I don’t have a recipe for white kimchi yet. I will add it to my list.
I want to make this because kimchi around here became more expensive. But im afraid to do it since I might mess up. I tried making garlic chive kimchi, but i couldn’t find garlic chives so i used normal chives. It was awful..
Also, what if i don’t have course salt?
Hi Ina,
Then you can use normal salt.. but the amount of salt will be different.. add some walt to the water.. the water should be salty. like.. you feel.. “oh it’s salty” like that.. but eatable salty.. same way.. sprinkle some salt to the nappa cabbage..
The fish sauce it is from Korea? I stay in Malaysia, it is the fish sauce at here can use it to make Kimchi?
hi Annliow,
If you can find Korean fish sauce, it will be the best to use for korean kimchi..but if you can’t.. yes.. use Malaysia fish sauce.. I don’t know exact flavor of yours..but I think it will be okay to use. thanks
Hi Aeri,
I love all the detail and direction of your recipe. I wants to ask what the different between the recipe of Napa Kimchi. One recipe you using sweet rice flour and the other you using cook rice. What the difference in the taste. I had tried the one with the sweet rice it does fermented quickly. I had try the one using cook rice. Please explain… Thanks
hi Linh,
not much different… just if you use cooked rice and grind them..it’s more convenience..because you don’t have to cook the rice flour and let it cool before you use for kimchi… ^^
Hi and congratulations for your recipes!!!
It has been some time since I found your blog and I think it’s great for all the kimchi’s recipes you have, cause generally you can only find the traditional one with napa cabbage.
Thank you for sharing and your great videos!!!
Thank you Aeri! I can’t wait to try Kimchi for the first time!
I was wondering though, is there a reason for a Kimchi fridge? I mean is it just to keep it fresh, or does a Kimchi fridge have special settings?
hi Jante Morris,
You mean.. reason to keep the kimchi in the refrigerator ? if that’s your question..it’s because.. otherwise your kimchi will get sour too quickly… even can be rotten with too warm temperature. Just your refrigerator temperature is good enough to keep the kimchi. thanks
Hi Aeri,
Thanks so much for sharing all your wonderful recipes. I would like to enquire if I can use any type of cooked rice for this recipe, eg. thai/japanese rice?
Also is it possible to add radish and pear to this please? Thanks in advance!!
Hi Aeri,
I’ve been following your website and FB for sometime now. I’m so thankful for you and your wonderful recipes. I would like to enquire if the cooked rice have to be hot or cold? Also whether we can use any type of rice eg. thai/korean/japanese rice?
Would it be ok to add radish and pear to this dish as well? Thanks once again!! Muacks!!
hi Jeanette,
I can see you know about kimchi.. hehe..
yep.. you can use japanese cooked rice also.. radish and pear sound good to add to this.. thanks
Thanks for the reply Aeri. Did it with radish and pear the other day. Today juz took it out to taste it. Loved it. Can’t wait to make again. I thot it was difficult but it was surprisingly simple and easy esp with yr step by step instructions. Thanks once again!!
Hi~ ^w^ me again~ I’ll try this way to make kimchi
cuz it really looks more easier that the other >.<…. but, this recipe is for 2 Napa Cabbage ,right? 
but 20 Dried Red Hot Peppers, is not too much? well for me… I'm afraid my kimchi will be so spicy….. can I skip it or it's ok? 
hihihi when I saw 20 Dried Red Hot Peppers or 14 Garlic Cloves I was like 
hihihihi ….. and can I use these ingredients (I mean quantity) for just one nappa cabbage?? ^^ thank you very much for your videos…. ur the best!!! 
hi Catitadona,
Go by the weight not by the number of the cabbage..because some napa cabbages are bigger than others.. then you can divide the recipe half..depending on the cabbage weight.. if you feel it will be too spicy.. reduce the amount of dried hot peppers.. but you need some for good flavor hehe.. thanks
Hi Aeri,I have tried to making this kimchi,and its have watery,it’s right?thank you for your great recipes,Iso like it.
hi kie,
Usually, the next day, you will see the napa cabbage makes liquid.. which means.. you will get more kimchi liquid later.. but for right flavor.. it shouldn’t be too much water… if you make kimchi again.. after you soak the cabage in the salt water… later drain out the water well by setting them on strainer or something.. thanks..
Hi Aeri,
I really love your recipe’s!
If I want to replace the fish sauce with salt and water, how much water and salt do i need to make it then?
hi miyuki,
Soak the napa cabbage in salt water will be same.. just when you make the kimchi paste… depending on your taste add salt…and if you watch my other kimchi recipe video.. you can see the texture.. consistency for the kimchi paste.. add some water for it.
here is a link for you.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
thanks
Hello! I’m so appreciative of your excellent recipes! Currently I’m living in Israel for a year and have been adapting your recipes to the available ingredients (and my poorly equipped kitchen)… I’ve been missing kimchi so much though! My main problem is finding dried hot peppers and red pepper powder. Is there anyway to use fresh or red pepper flakes? I have seen a Thai variety of red pepper paste.
Thank you! (^_^)
hi HynJnL,
as i showed in my recipe.. you can grind red pepper flakes with other ingredients.. your kimchi color will not be as nice (Red) as you use red pepper powder.. it the taste can be similar.. so try it.. ^^
Hi there, I want to try making this on the weekend and I have a question about soaking the cabbage in salt water. Is it possible that the leaf part might end up becoming more saltier than the stem part of the cabbage since the stem part is much thicker and therefore would soak up less of the salt…? Or does this not happen? Thanks!
hi K,
thanks..
I wonder if you checked my other napa cabbage kimchi recipe..
here is a link for you.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
as the recipe said.. if you use big pieces of cabbage instead of chopping them little pieces as I did this recipe you left comment.. (easy napa cabbage)… you put more salt for the thick part than thin leaves part… since.. it’s more difficult to salt (to get salty flavor for the cabbage ) that big chunks of cabbage than little pieces.. so your question makes sense.. but.. for this recipe.. since you cut them little pieces..and the amount of salt and time to soak the cabbage will be just fine for both thick and thin part of cabbage.. so try this recipe just as I did.
Hi Ariel. I was wondering about Ginger type.I found the one with thick shell and thin one which one do I use? Also I didn’t find the nut size. Can u may be tell me in different portion please. Thank you. I live your recipes:)
hi Yana,
I didn’t know that there are different types of ginger like that. I guess you can use both. And…what are you asking about nut ?? sorry.. I couldn’t guess well.. ^^:;
Hi Yana and Aeri,
It looks like there is some confusion about the ginger.
Ginger do not have shells. 
Yani, Aeri is trying to give an idea of the size of the piece of ginger. That is why she says that it should be the size of an unshelled Brazil nut. I don’t remember how big an unshelled Brazil nut is, but probably as big as a man’s thumb.
This reply is a little late, but I hope that it clears things up and not make it more confusing.
hi Slau,
hehe.. it became more clear now.
Thanks for your kind help.
Hello Aeri! Congrat on ur new e-book. I’ve been browsing ur site for quite a while but never write a comment since ur recipes are so detailed and easy to understand!!
However, since I’m living in the UK, the napa cabbage is really small. Only 2/3 compare to ur (that’s the biggest I get if Im lucky)Thus, I don’t know how to adjust to salt and the water as u said getting the right amount is very important. Please help!! Thank you.
hi Nhung,
My recipe calls.. 8 lb napa cabbage.. so I will say go by weight.. if you use 4 lb napa cabbage (it doesn’t matter how many.. or how big..just total weight)… then.. cut the recipe amount…half.. ^^ something like that.. thanks
Hi Nhung, are you vietnamese? Dear Aeri, Thanks for your recipes, i like it!
Hi Aeri! I watched Family outing and in one episode, they made kimchi. I saw them putting pear into the kimchi too. Does it make big different in putting the pear in the kimchi?? Thanks for all the awesome recipes you posted !!!! Keep up the good work !!!!!
hi Mai,
Without pear..it tastes still good.. just the pear will give extra flavor to it..:)
Hi, I’ve always been wondering about how to store kimchi since you’re usually making more than one serving. My Korean family had their fridge stuffed with food but how do they make it last?
Thanks in advance^^
Best regards
hi Synnekil,
So in Korea..we have special kimchi refrigerator.. to keep kimchi better…hehe.. ^^
Thanks Aeri, your recipes are seriously the best, and it greatly helps this poor overseas student make food that tastes awesome. Keep up the good work!
By the way, do you make ur own red pepper paste or is it generally too time consuming?
hi SilentArchangel,
Thanks
I usually buy my red pepper paste..since yes it’s time consuming..and I don’t have proper ingredients around here.