Easy Napa Cabbage Kimchi

by MJ

Traditional Napa Cabbage Kimchi (pogi kimchi) is made with whole cabbage cut into quarters, but this version it’s pre-cut into small pieces so it’s easier to serve without cutting it first.

The ingredients are the same for both but the difference is how the cabbage is cut, salted and mixed with the paste.

This recipe is made with 1 napa cabbage as I usually make in small batches so feel free to adjust the ingredients to make a larger batch.

Kimchi seasoning will vary from household to household as they may have their favorite/ secret ingredient or follow a recipe handed down from their grandmother. But the common seasoning ingredients include: Korean sea salt ( for brine), gochugaru- korean red pepper flakes ( for spice), apple or pear ( for sweetness), salted shrimp or fish sauce ( for saltiness), onion, garlic and ginger. Vegetables include garlic chives, green onions, radish, and carrots. You may also see squid or oysters added to kimchi as well!

Porridge made with cooking sweet rice flour with water, then added to the paste which acts as the binder for the paste when mixed with the cabbage.

After you make the kimchi, store in an airtight container or mason jars for 1-2 days at room temperature (1 day in the summer and 2 days in the winter). You’ll see bubbles with liquid on top after 1-2 days, which means it’ s fermenting!

Store in the fridge for few days up to a week to ferment, depending on how sour you prefer your kimchi.

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1  napa cabbage, (4-5 pounds)
  • 1 cup coarse sea salt or kosher


  • 2 cups water
  • 2 Tablespoons cup sweet rice flour or all purpose flour


  • 6 garlic cloves
  • 1/2 inch ginger, peeled
  • 1/2 onion, roughly cut
  • 1/4 apple or pear or 1 Tablespoon sugar
  • 3 Tablespoons fish sauce or salted shrimp (saeujeot), chopped
  • 3 green onions (scallions), chopped
  • 1 bunch garlic chives ( optional)
  • 1/2-1 carrot, peeled and sliced into thin strips
  • 1-2 cups radish, peeled and sliced into thin strips
  • 1/2-1 cup Korean red chili pepper flakes, gochugaru ( depending on spice)


Cut the cabbage in half lengthwise, cut into quarters and remove the core. Slice into strips lengthwise, then into bite sized pieces. Rinse and drain out the water. 

Brine: Add the cabbage into a large bowl. Add the salt and toss well.  Let sit for about 2  hours until the cabbage has wilted, tossing a few times for the salt to distribute evenly. 

Meanwhile prepare the porridge, seasoning and vegetables. 

Porridge:  In a saucepan, add water and flour and bring to a boil. Cook for few minutes  or the until the paste thickens, while whisking. Set aside to cool. 

Seasoning: In a blender or food processor, add the garlic, ginger, onion, apple and fish sauce or salted shrimp and blend together until smooth. Set aside. 

Vegetables: Slice radish, carrot green onion and optional chives and set aside. 

Rinse the cabbage a few times. Let sit in a colander to drain out all the water while you mix everything together. 

In the large bowl, add the porridge, seasoning mixture and red pepper flakes and mix together. Using kitchen gloves, add in chopped vegetables and mix together. Add the drained cabbage and mix together until combined. Taste and add more seasonings to taste. 

Transfer to an airtight container or jar,. Gently press down to remove any air pockets, leaving about 2 inch space on top as the kimchi will expand during fermentation. 



Leave out at room temperature to ferment for 1 day ( hot days) to 2 days (cold days). Open the jar and press down. Place in the fridge to ferment for 3-7 days before eating, depending on how sour you prefer your kimchi.

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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