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Whole napa cabbage kimchi packed in a plastic container, seasoned with red chili paste, green onions, and sprinkled with sesame seeds.

Kimchi Recipe

Ella
Tongbaechu-kimchi is the iconic version of Korean fermented cabbage, made the traditional pogi-style where whole napa cabbage leaves are seasoned leaf by leaf.
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Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 days
Course Condiment, Side Dish
Cuisine Korean
Servings 32 servings
Calories 30 kcal

Ingredients
  

For salting the cabbage

  • 6 pounds napa cabbage about two large heads
  • 0.5 cup kosher salt roughly 72 grams

For the porridge base

  • 2 cups water
  • 2 tablespoons sweet rice flour also called glutinous rice flour
  • 2 tablespoons turbinado sugar or use white or brown sugar

Vegetables for the filling

  • 2 cups Korean radish cut into thin matchsticks, daikon works too
  • 1 cup carrot matchsticks
  • 8 green onions chopped
  • 1 cup Asian chives optional, or replace with 3 extra green onions
  • 1 cup water dropwort optional but adds great aroma

Seasonings and spices

  • 0.5 cup minced garlic about 24 cloves
  • 2 teaspoons minced ginger
  • 1 medium onion finely chopped
  • 0.5 cup fish sauce
  • 0.25 cup fermented salted shrimp with its brine, finely chopped
  • 2 cups Korean red pepper flakes known as gochugaru

Instructions
 

  • 1. Prep and salt the cabbage: Cut and separate the napa cabbage as directed, sprinkle salt between the leaves, and let sit for two hours, flipping every 30 minutes. Rinse thoroughly and let drain.
  • 2. Make the porridge base: Combine water and sweet rice flour in a saucepan. Cook over medium heat until it bubbles. Add sugar, stir, then cool completely.
  • 3. Build the seasoning paste: In a large bowl, mix cooled porridge with garlic, ginger, onion, fish sauce, shrimp, and gochugaru. Add vegetables and greens.
  • 4. Assemble the kimchi: Spread paste between each leaf of a cabbage quarter, then fold into a bundle. Pack into containers tightly.
  • 5. Begin fermentation: Leave at room temperature for 1–2 days. Press daily to submerge cabbage. Burp sealed jars to release gas.
  • 6. Store properly: Move kimchi to the fridge once it begins to ferment. Use clean utensils to serve and enjoy as it matures.

Notes

Rinse cabbage thoroughly to prevent over-salting. Use the 'bend test' to check if cabbage is ready for seasoning. If a white film appears during fermentation, it's likely harmless yeast—just press the kimchi below the brine. Use clean utensils to prevent contamination and enjoy aged kimchi in stews or fried rice.

Nutrition Facts (Per Serving)

  • Calories: 30
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 5mg
  • Sodium: 450mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 2g
  • Vitamin A: 35% DV
  • Vitamin C: 20% DV
  • Calcium: 4% DV
  • Iron: 2% DV
Keyword Kimchi, Napa Cabbage Kimchi, Tongbaechu Kimchi, Traditional Kimchi