Traditional Kimchi (Tongbaechu-kimchi)
A traditional Korean kimchi recipe using napa cabbage and a spicy paste.
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- •6 pounds Napa cabbage
- •1/2 cup Kosher saltFor salting cabbage
- •2 tablespoons Sweet rice flourCan substitute with all-purpose flour
- •2 tablespoons Brown sugar
- •2 cups Korean radishCut into matchsticks
- •Green onionUse generously
- •Asian chives(optional)Optional, can substitute with scallions
- •Water dropwort(optional)Optional
- •1/2 cup GarlicMinced
- •2 teaspoons GingerGround
- •1 cup OnionGround
- •1/2 cup Fish sauce
- •1/4 cup Fermented salted shrimpChopped
- •2 cups Hot pepper flakesAdjust to taste
- 1
Cut napa cabbage in half and soak in cold water.
10 min
- 2
Sprinkle kosher salt between cabbage leaves, focusing on the stem.
5 min
- 3
Turn cabbage every 30 minutes for 2 hours.
2h 0m
- 4
Make porridge by mixing water and sweet rice flour, boil for 9 minutes, add brown sugar, and cool.
15 min
- 5
Prepare vegetables: cut radish into matchsticks, chop green onions, chives, and optional water dropwort.
10 min
- 6
Puree garlic, ginger, and onion.
5 min
- 7
Mix pureed ingredients with fish sauce, fermented shrimp, and hot pepper flakes to make kimchi paste.
10 min
- 8
Rinse salted cabbage thoroughly and drain well.
10 min
- 9
Apply kimchi paste between cabbage leaves.
15 min
- 10
Store in a jar, press down to remove air, and let ferment for 1-2 days before refrigerating.
24h 0m
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