Homemade Korean Kimchi (Fermented Napa Cabbage)
Homemade Korean Kimchi (Fermented Napa Cabbage) is a easy Korean recipe that serves 8. 30 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 1 hr 47 min | Cook: PT5D | Total: 2 hrs 17 min
Cost: $9.40 total, $1.18 per serving
Ingredients
- 1 large head Napa cabbage (about 980 g; cut into 1‑inch strips)
- 1/4 cup Kosher salt (Heavy salting to draw out water)
- 1 bunch Green onions (scallions) (Trim roots; cut into ½‑inch pieces)
- 2 medium Carrots (Julienned into 1‑inch sticks)
- 1 medium Daikon radish (Peeled and cut into baton‑shaped pieces)
- 2 inch piece Fresh ginger (Peeled; about 82 g)
- 1 large Asian pear (Peeled and cubed; about 250 g)
- 6 cloves Garlic cloves (Peeled; about 20 g)
- 1/4 cup Fish sauce (Prefer Red Boat brand for authentic flavor)
- 1/4 cup Korean red pepper flakes (gochugaru) (52 g; adjust up to 1/3 cup for more heat)
Instructions
Prepare the cabbage
Slice the napa cabbage lengthwise, quarter it, then cut each quarter into 1‑inch wide strips. Place all strips in a large bowl, sprinkle generously with kosher salt, and massage the cabbage for about 2‑3 minutes until it begins to soften. Let it sit, covered, for 1 hour to draw out moisture.
Time: PT1H
Rinse and drain
Transfer the salted cabbage to a colander, rinse under cold water while squeezing to remove the bulk of the salt. Drain well and gently squeeze again to eliminate excess water.
Time: PT10M
Prep the other vegetables
Trim the root ends off the green onions and cut them into ½‑inch pieces. Julienne the carrots into 1‑inch sticks (about 1/8‑inch thick). Peel the daikon and cut it into baton‑shaped pieces similar in size to the carrot sticks.
Time: PT15M
Make the spicy paste
In a food processor combine peeled ginger (≈82 g), peeled Asian pear (≈250 g), garlic cloves (≈20 g) and fish sauce (60 ml). Blend until smooth. Transfer to a medium bowl and stir in the Korean red pepper flakes (52 g) until a uniform paste forms.
Time: PT7M
Combine vegetables and paste
Add the rinsed cabbage, green onions, carrots, and daikon to the large bowl. Add the chili‑ginger paste and, wearing gloves or using a wooden spoon, toss vigorously until every piece is evenly coated.
Time: PT10M
Pack into the fermentation jar
Transfer the mixture into a half‑gallon glass jar. Press down firmly with a wooden muddler or spoon to eliminate air pockets and to release juices. The vegetables should be submerged in their own liquid. Loosely screw the lid on (do not tighten fully).
Time: PT5M
Ferment at room temperature
Place the jar in a cool, dark spot (around 65‑70 °F / 18‑21 °C) for 4–7 days. Check after day 4; taste a small piece. If you prefer a stronger, more sour flavor, let it continue up to day 6 or 7.
Time: PT5D
Temperature: 65‑70°F
Refrigerate and enjoy
When the desired flavor is reached, tighten the lid fully and store the kimchi in the refrigerator. It will keep for several months and continue to develop flavor slowly.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 30
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Gluten‑free, Paleo‑friendly, Low‑carb, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Fish
Ingredient Substitutions
- Instead of Napa cabbage: Savoy cabbage
- Instead of Kosher salt: Sea salt
- Instead of Green onions (scallions): Spring onions
- Instead of Carrots: Daikon carrots
- Instead of Daikon radish: Turnip
- Instead of Fresh ginger: Ground ginger (use less)
- Instead of Asian pear: Bosc pear, Apple
- Instead of Garlic cloves: Garlic paste
- Instead of Fish sauce: Soy sauce (less umami)
- Instead of Korean red pepper flakes (gochugaru): Korean chili powder, Paprika + cayenne blend
Equipment Needed
- Large cutting board
- Sharp chef's knife
- Large mixing bowl
- Colander
- Food processor
- Medium bowl
- Measuring cups
- Wooden spoon or spatula
- Gloves (optional) (optional)
- Half‑gallon glass jar with lid
- Wooden muddler or small spoon for packing
Critical Steps — Do Not Skip
- Heavily salting and resting the cabbage to draw out moisture.
- Rinsing the cabbage thoroughly to avoid over‑salting.
- Ensuring every vegetable piece is fully coated with the spicy paste.
- Packing the kimchi tightly without air pockets and keeping it submerged.
- Monitoring fermentation and pressing down any surface bubbles.
Chef Tips from the Video
- Use a clean, non‑reactive glass jar; a ceramic crock works too.
- Press the kimchi down each day during the first 2 days to keep it under the brine.
- For extra depth, add a small piece of dried kelp or a splash of rice wine to the paste.
Troubleshooting
Kimchi is too salty.
Rinse the cabbage longer and squeeze out excess brine before mixing with the paste.
Kimchi is not fermenting (no bubbles, bland taste).
Ensure the temperature is at least 60 °F (15 °C) and that the vegetables are fully submerged in liquid.
Mold appears on the surface.
Remove the moldy layer, press the kimchi down again, and make sure the jar is sealed loosely. Use a clean spoon for each serving.
Storage
Refrigerator: Up to 3 months, tightly sealed.
Freezer: Not recommended; texture changes.
Room temperature: Only during the 4‑7 day fermentation period, in a cool dark place.
Make-Ahead Tips
- Prepare the ginger‑pear paste a day ahead and store it in the fridge.
- You can pre‑salt the cabbage the night before to shorten prep time.
- Kimchi can be made in larger batches; just use a bigger glass jar or split into multiple jars.
Frequently Asked Questions
What is the cultural significance and history of Homemade Korean Kimchi (Fermented Napa Cabbage) in Korean cuisine?
Kimchi has been a staple in Korean households for centuries, originally a way to preserve cabbage through winter. It embodies Korean values of communal food preparation (kimjang) and provides the characteristic sour, spicy flavor profile that defines Korean meals. Today it remains a symbol of Korean identity and is served at almost every meal.
What are the traditional regional variations of Homemade Korean Kimchi (Fermented Napa Cabbage) within Korea?
In the northern regions of Korea, kimchi often uses radish (kkakdugi) or less chili, while southern styles like Jeolla province favor a higher proportion of gochugaru and seafood sauces. Some coastal areas add fermented shrimp (saeujeot) for extra umami, whereas inland versions may rely on anchovy sauce. The basic recipe of Homemade Korean Kimchi (Fermented Napa Cabbage) can be adapted to reflect these regional spice levels and seasoning choices.
How is Homemade Korean Kimchi (Fermented Napa Cabbage) authentically served in Korean meals and what dishes accompany it?
Traditionally, Homemade Korean Kimchi (Fermented Napa Cabbage) is placed at the center of the table as a banchan (side dish) and eaten with rice, soups, and grilled meats. It is also served alongside dishes such as bibimbap, bulgogi, and Korean barbecue, providing a refreshing crunch and acidity that balances richer flavors. In formal settings, kimchi may be presented in a stone pot (onggi) to continue fermenting at the table.
On what occasions or celebrations is Homemade Korean Kimchi (Fermented Napa Cabbage) traditionally associated in Korean culture?
Kimchi, including Homemade Korean Kimchi (Fermented Napa Cabbage), is integral to Korean holidays such as Seollal (Lunar New Year) and Chuseok (harvest festival), where families gather for kimjang to prepare large batches for the year. It is also commonly served during wedding feasts and ancestral rites (jesa) as a symbol of prosperity and health. The communal making of kimchi reinforces family bonds during these celebrations.
What makes Homemade Korean Kimchi (Fermented Napa Cabbage) special or unique in Korean cuisine compared to other fermented foods?
Homemade Korean Kimchi (Fermented Napa Cabbage) is unique in Korean cuisine because it combines the natural crunch of napa cabbage with a spicy ginger‑pear paste that adds a subtle fruit sweetness not found in many other kimchi styles. The use of daikon and carrots adds texture and color, while the fermentation process develops complex lactic‑acid flavors that aid digestion. Its balance of heat, sourness, and umami exemplifies the harmony prized in Korean cooking.
What are the authentic traditional ingredients for Homemade Korean Kimchi (Fermented Napa Cabbage) versus acceptable substitutes?
The authentic ingredients for Homemade Korean Kimchi (Fermented Napa Cabbage) include napa cabbage, Korean coarse sea salt (kosher salt works), Korean red pepper flakes (gochugaru), Korean fermented shrimp sauce (saeujeot), garlic, ginger, Asian pear, daikon radish, and green onions. Acceptable substitutes are sea salt in place of kosher salt, and if saeujeot is unavailable, a small amount of fish sauce can be used, though the flavor will be slightly different. The pear can be replaced with a touch of apple for sweetness, but traditional recipes favor the pear for its texture and aroma.
What are the most common mistakes to avoid when making Homemade Korean Kimchi (Fermented Napa Cabbage) using Joshua Weissman's recipe?
Common mistakes include under‑salting the cabbage, which prevents proper crunch and fermentation, and over‑mixing the seasoning paste, which can bruise the vegetables and create a mushy texture. Another pitfall is sealing the jar before the salt brine has fully penetrated, leading to uneven fermentation. Following Joshua Weissman's timing for rinsing and draining the cabbage helps avoid these issues.
Why does this Homemade Korean Kimchi (Fermented Napa Cabbage) recipe use a salt brine and a separate ginger‑pear paste instead of directly mixing the salt with the vegetables?
Joshua Weissman's recipe uses a salt brine to draw moisture out of the napa cabbage gradually, preserving its crispness, while the separate ginger‑pear paste allows the flavors to coat each leaf evenly without making the cabbage soggy. Directly mixing salt with the vegetables would dissolve the salt too quickly and release excess water, diluting the spice mixture. This two‑step technique mirrors traditional kimchi‑making methods that prioritize texture and flavor layering.
How can I make Homemade Korean Kimchi (Fermented Napa Cabbage) ahead of time and what is the proper way to store it for optimal fermentation?
You can prepare Homemade Korean Kimchi (Fermented Napa Cabbage) up to a week in advance by completing the salting, seasoning, and packing steps, then storing the sealed jar in the refrigerator. For optimal fermentation, keep the jar at a cool room temperature (around 65°F/18°C) for the first 1–2 days, then transfer it to the fridge where it will continue to develop flavor slowly. The kimchi will stay good for 1–2 months, though the taste becomes more sour over time.
What does the YouTube channel Joshua Weissman specialize in and how does it approach Korean cooking in this Homemade Korean Kimchi (Fermented Napa Cabbage) video?
The YouTube channel Joshua Weissman specializes in detailed, step‑by‑step home cooking tutorials that blend classic techniques with modern twists, often focusing on mastering fundamentals. In his Homemade Korean Kimchi (Fermented Napa Cabbage) video, he emphasizes proper salting, flavor balance, and minimal equipment, reflecting his philosophy of making authentic dishes accessible to home cooks. His approachable style combines precise measurements with a personable narrative.
What other Korean recipes is the YouTube channel Joshua Weissman known for that complement Homemade Korean Kimchi (Fermented Napa Cabbage)?
The YouTube channel Joshua Weissman is also known for Korean recipes such as Korean Beef Bulgogi, Korean Fried Chicken, and a detailed guide to making Korean Gochujang paste, all of which pair well with Homemade Korean Kimchi (Fermented Napa Cabbage). These dishes showcase his ability to recreate restaurant‑quality Korean flavors at home while maintaining the cultural authenticity of each recipe. Viewers often use his kimchi as a complementary side to these protein‑rich Korean meals.
Last updated: August 20, 2026
