Korean Spicy Pickled Cabbage

Written by
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
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Naomi Imatome-Yun
Updated 09/08/19
Korean Spicy Pickled Cabbage

The Spruce
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Plus: 78 hrs
  • Yield: 12 servings

This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir-fries, and rice dishes.

Ingredients

  • 10 cups of water
  • 2 Napa cabbages (washed and cut into 2-inch squares)
  • 1 cup coarse salt (or kosher or sea salt)
  • 1 tablespoon garlic (finely chopped)
  • 1 tablespoon ginger (chopped)
  • 1/2 cup kochukaru
  • 2 tablespoons sugar
  • 5 scallions (cut into 1/2-inch pieces)
  • Optional: fish sauce

Steps to Make It

  1. Gather the ingredients.

    Korean Spicy Pickled Cabbage Ingredients
     The Spruce

  2. In a large nonreactive bowl or pot, mix salt into the water.

    Salted water for kimchi
     The Spruce

  3. Add cabbage to salt water and, if necessary, weigh down with a large plate so leaves are all submerged. Soak cabbage for 5 to 6 hours.

    Cabbage soaked in salt water for kimchi
     The Spruce

  4. Remove cabbage and rinse in cold water, squeezing out excess liquid.

    Rinse cabbage for kimchi
     The Spruce

  5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

    Herbs and seasonings for kimchi
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  6. Add cabbage and coat with seasoning mixture.

    Kimchi mixture
     The Spruce

  7. Pack the seasoned cabbage into a large airtight jar with a lid. Let kimchi ferment in a cool place for 2 to 3 days before serving or putting in the refrigerator.

    Homemade spicy kimchi
     The Spruce

  8. Enjoy.

Recipe Variation

  • There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp, or fresh oysters. Try 2 to 3 tablespoons of fish sauce or 2 tablespoons of chopped brined shrimp if you'd like to experiment. I am always nervous about people over-salting their kimchi. Because every fish sauce and brined shrimp has a different amount of salt, use them sparingly if you've never made kimchi before.

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