Cabbage Kimchi
By Judy Joo
Published on 22 November 2025
Master the art of fermentation with this classic cabbage kimchi recipe from chef Judy Joo. A staple on every Korean table, this spicy, sour and crunchy side dish is packed with gut-friendly bacteria. Allow up to 5 days of fermentation.Time and servings
40 minsTotal time
12Servings
40 minsPrep time
Ingredients
- 195g dashima broth, cooled
- 300g korean solar salt or similar coarse sea salt
- 3 napa cabbage heads
- 435g garlic
- 195g ginger
- 195g plum extract (maesil)
- 300g korean anchovy sauce or fish sauce
- 45g soy sauce
- 300g gochugaru (coarsely ground Korean chilli flakes, adjust to taste)
- 300g carrots, shredded
- 225g salad onions, shredded (or Chinese chives thinly sliced lengthways, about 7cm long)
Method
Step 1
Make the dashi broth and allow it to cool completely before use. Set aside.Step 2
Fill a large container with 2L warm water. Add the korean solar salt and stir until fully dissolved, then taste. It should be pleasantly salty, but not as salty as seawater. Let the brine cool to room temperature (about 21°C).Step 3
Trim and discard any outer leaves from the napa cabbage. Slice each cabbage in 2 lengthways, keeping the core attached so the leaves remain together. If very large, cut each in half again to make quarters.Step 4
Place the cabbage in the cooled brine, cut-side up, and use a heavy plate or bowl to keep it fully submerged. Leave at room temperature (around 21°C) overnight, or 8–10 hrs, until the leaves are flexible but not limp.Step 5
The next day, rinse the cabbage under cold running water 2–3 times to remove excess salt. Drain well, cut-side down, in a large colander for at least 1 hr. Taste a leaf - it should be pleasantly seasoned but not briny. If it’s too salty, soak in cold water for 20 mins and drain again.Step 6
In a food processor, blend the garlic, ginger, plum extract, anchovy sauce, soy sauce, and dashi broth until smooth and thick like applesauce. Transfer to a large bowl and stir in the gochugaru. Adjust the spice or sweetness by adding more gochugaru or maesil to taste. Fold in the carrots and chives until evenly coated. Cover and chill until needed.Step 7
For mak-kimchi (cut kimchi), cut each cabbage quarter into 5cm wide pieces. Place the pieces into a large non-reactive container or mixing bowl. Add the chilli paste a few spoonfuls at a time, tossing with gloved hands until all pieces are evenly coated and bright red. Pack the coated cabbage tightly into an airtight container, pressing down to remove air pockets, and smooth the top flat.Step 8
Leave the container at room temperature (about 21°C) for 2–3 days, until you see small bubbles and it smells lightly tangy. Open the lid once daily (“burp”) to release built-up pressure. Then transfer to the fridge.Step 9
The kimchi will be ready to eat after 3–5 days and continues to deepen in flavour over the following weeks.