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You are here: Home > Archives > The Most Popular Cabbage Kimchi in Korea

The Most Popular Cabbage Kimchi in Korea

November 12, 2016 by Holly Ford 36 Comments

Cabbage Kimchi

Late fall is a busy season for most Korean housewives. It is the season of Kimchi making for long term storage. Kimchi, especially cabbage kimchi, is a staple dish in Korea. You can’t skip kimchi at any meal. It is so important that we have to make sure that there is enough kimchi to last through the cold winter when cabbage is not available.

Cabbage is at its best around this time of year, and I have to make sure that I have plenty of kimchi to last for me and my family. I intended to buy only 2-3 large heads of cabbage, which is just enough for my family size and needs. The cashier at the Korean store told me that it would be actually cheaper to buy a box of cabbage than buying 3 separate pieces. So why not?

Without knowing how many cabbages are in a box, I paid for it before I even see the box. The bag man at the store carried the cabbage box to my car and I soon found out that there were 10 large heads of cabbage in the box. Oh my! What in the world am I going to do with all this cabbage? I didn’t even have enough space in my refrigerator to store them.  So my darling cabbage stayed in the trunk of my car for a few days before I was able to get to work on kimchi making. Gosh!

I have been wanting to try one special kimchi recipe that is very popular in Korea these days. This recipe is from a famous food blogger in Korea. Her nickname on her blog is called “really hate carrot (당근정말시러)” – I can’t agree enough on the carrot part. She is famous for her Kimchi and it seems like everyone who followed her recipe is adoring the flavor. Most of her kimchi recipes start with a special stock called “Fruit stock (과일육수)”. The stock makes the flavor of kimchi much lighter and refreshing without a heavy aftertaste. I am glad that I finally found the time–and have plenty of cabbage!–to make it.

With her approval, I am happy to share her recipe with you. I had to alter the recipe for Kimchi seasoning paste slightly due to the availability of ingredients in the U.S. Other than that, you will make pretty tasty kimchi with this recipe. I won’t go into the intensive tutorial details this time because I have posted so many kimchi recipes before with a plenty of explanations. For the cabbage soaking part with salt brine, look at my cabbage kimchi recipe post. For kimchi seasoning paste, look at the second post of cabbage kimchi recipe. If you need more details on how to assemble the cabbage with the kimchi seasoning paste, you will find it in the third episode of my cabbage kimchi post as well.

Hope you can join the excitement!

Cabbage Kimchi

This dried berry like fruit is called “구기자(gugija)”. The package says “Chinese matrimony vine” in English. I have no idea what kind of vine that is, but it produces some fragrant berries that are good for making tea. You will be able to find it in major Korean stores or Chinese stores. This is perhaps the most exotic ingredient in this recipe other than shrimp sauce. But I’ve been using shrimp sauce so many times in my Korean recipes, so you should be familiar with that, right?

Cabbage Kimchi

This is her fruit stock: apples, gugija, Korean leeks, onion, and dried sea kelp.

Cabbage Kimchi

Simmer for nearly 1 hour, and you will have the sweet fruity stock ready.

Cabbage Kimchi

I made rice glue with the stock and let it cool down. To learn how to make rice glue, check my cabbage kimchi post.

Cabbage Kimchi

You will need to slice the Korean radish into very thin matchsticks, as thin as humanly possible. She mentioned that you will need to do this by knife, not with a mandolin. It takes a good knife skill with an elbow grease, but the texture of hand sliced radish makes a big difference at the end.

Cabbage Kimchi

Look for the best quality shrimp sauce. The shrimps should look pale pink and its juice shouldn’t be muddy.

Cabbage Kimchi

Combine all the ingredients for the kimchi seasoning paste, and mix them up. The vivid red devilish paste is ready to tackle the cabbage.

Cabbage Kimchi

You will also need a large container that is airtight. Line it with a plastic bag. In Korea, you can buy a thick plastic bag that is specially designed for Kimchi storage, but of course, you can’t buy anything like that outside of Korea. So I used a medium size trash liner. The purpose of lining a container with a plastic bag is to keep the air out as much as you can, also to keep the container from the kimchi stains.

Cabbage Kimchi

You will need a clean pair of gloves. Please don’t use the pair that you use to clean the house. Get a brand new pair and let it be your divine kimchi gloves.

Cabbage Kimchi

Here is my cabbage. I only used 5 heads of cabbage since my sink can only hold that much. If you need to soak 10 cabbages, you will provably need to do the soaking job in your bath tub. You might need to skip the shower for one day, but the cabbages will get a nice long bath, for sure. Ha ha ha~!

Cabbage Kimchi

My kitchen has white counter top, so I want to protect it by covering it with a plastic liner in case the kimchi paste splashes everywhere while I am assembling them. Now my kitchen is ready, my hands are ready, and the cabbage is ready.  It is time to make some serious kimchi!

Cabbage Kimchi
Cabbage Kimchi

Spread the kimchi seasoning paste onto the leaves of cabbage starting from the outer layer. Don’t spread too much kimchi paste. Try to coat evenly all the nooks and crannies of the cabbage.

Here it is. This should go fairly fast.

Cabbage Kimchi

Wrap the whole thing with the most outer leaf of the cabbage, then stack them up inside the plastic bag in the container.

Cabbage Kimchi

When done, tie the bag tightly and cover. Let this kimchi sit at room temperature for 1-2 days depending on the temperature. I left mine for 2 days since the temperature is quite cool these days. Then transfer the kimchi into the refrigerator and let it store for another 4-5 days. Your kimchi should be ideally fermented. The fermentation will slow down in the fridge but it will continue to get sour as time goes. For the first 1-2 month, the kimchi will taste its best to eat as is. After that, it will become very sour and potent. That makes very good soups and stews, or other braised dishes.  

Cabbage Kimchi

As you can tell, kimchi making is labor intensive and daunting to start. However, the fruit of your labor will pay off greatly. Homemade kimchi is 1000% better than store-bought, and much healthier. Kimchi is not a quick dish that you consume all at once and dispose after. It is a dish that requires long term storage and you get to enjoy every stage of the fermentation with a developed flavor. Therefore, if you decide to make your own homemade kimchi, make tons. Share with friends and families.

Cabbage Kimchi

Think of all the great dishes you can create with kimchi. The possibilities are endless and you will enjoy the labor of love throughout the season.

~ Holly

The Most Popular Cabbage Kimchi in Korea

Holly Ford
This traditional cabbage kimchi recipe is adapted from a famous kimchi blogger in Korea
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Ingredients
  

  • 2 heads nappa cabbage about 5 lb each
  • 1 cup Korean sea salt plus extra 1/2 cup
  • 15 cups water
  • 1/2 apple cored and peeled
  • 1/2 onion diced
  • 1 head garlic peeled
  • 1- inch ginger peeled
  • 1/2 medium Korea radish sliced into very thin matchsticks
  • 1 bunch green onion siced
  • 1-1/2 cup Korean chili flakes
  • 1/2 cup Korean fish sauce
  • 1/2 cup Korean shrimp sauce

For fruit stock

  • 10 cups water
  • 2 small sweet apples sliced
  • 1 onion cut into wedge
  • 1 Asian leek diced
  • 2 tablespoons gugija Chinese dried matrimony vine berries
  • 5 piece dried sea kelp

For rice glue

  • 1 cup fruit stock
  • 1 tablespoon sweet rice flour

Instructions
 

  • Cut the cabbage in half and give 2-inch slit on the stem part of each half. Rinse the cabbage.
  • Using 1/2 cup of salt, sprinkle into white stem parts of cabbage toward the stem. Place the cabbage in a large container or in the sink. Dissolve 1 cup of salt with 15 cups of water and pour over the cabbage. Press the cabbage to let the salt solution to sip through. Place a heavy object such as bricks or heavy cast iron skillet on top of cabbage. Let them soak for 8-12 hours turnign them to the other side during the soaking time. When the stem part of cabbage is bending without breaking, they are ready. Separate the split cabbage half completely.
  • Rinse the cabbage 2-3 times in the water and place them in a large colander to drain. Press gently to remove excess water.
  • To make the fruit stock; combine all the ingredients and bring them to boil. Turn the heat to low, and simmer for 50 minutes. Reserve the stock and discard the rest.
  • To make the rice glue; whisk together 1 cup of the fruit stock and 1 tablespoon of sweet rice flour. Cook over medium heat until it gets bubbly and thicken whisking constantly, about 2-3 minutes. Remove from the heat and let it cool.
  • To make kimchi seasoning paste; put apple sices, onion, garlic, ginger with fish sauce in a blender and process until smooth. You can add a few tablespoons of gruit stock to help the blender blade to run better. Transfer the puree into a large mixing bowl and add radish, green onion, shrimp sauce, and the rice glue. Mix well with a wooden spoon and set aside for 10 minutes.
  • To assemble; Line your container with a clean plastic bag and set aside.
  • Place each cabbage onto a shallow mixing bowl, spread a little amount of seasoning paste onto the outer leaf of the cabbage first, then moving onto the next layer one leaf at a time. Spread just enough to cover entire leaf. When all the leaves are covered, gather up the leafy part of the cabbage toward the stem and wrap the whole thing with the most outer large leaf to make a bundle to secure everything inside.
  • Place the kimchi in side of the plastic bag and stack them tightly together. when finished, tie the bag tightly to keep the air out. Cover with a lid and let the whole thing sit on the room temperature for 1-2 days depends on the weather. Store the kimchi in the fridge after that. Your kimchi should be ready to serve in next 3-5 days. This kimchi can last months stored in the fridge and it will continue to ferment developing more sour flavor as time goes.

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Filed Under: Archives, Kimchi, Korean Recipes, Recipes Tagged With: Cabbage, Kimchi, Korean Chili Flake

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Comments

  1. Susan says

    November 12, 2016 at 4:17 pm

    Hi Holly,
    Those are goji berries. I’m glad we have those here. It’s quite expensive but very healthy. Tks for this recipe.

    Reply
  2. John/Kitchen Riffs says

    November 12, 2016 at 9:20 pm

    You’re definitely the Kimchi expert! Always love reading your recipes. 🙂 Thanks!

    Reply
  3. Susanne says

    November 13, 2016 at 12:43 pm

    Can’t figure out where the fruit stock comes in?

    Reply
    • Holly says

      November 13, 2016 at 4:41 pm

      You make the rice glue with the fruit stock. And add the rice glue to the kimchi seasoning paste along with the other ingredients. Also use a little bit of the fruit stock to puree the onion, garlic, and ginger to help the blade to run smoother. You will have lots of fruit stock left. Freeze them and use it for your next kimchi making. Hope this helps.

      Reply
      • Susanne says

        November 13, 2016 at 7:25 pm

        Got it, thanks.

        Reply
      • Sarah Kitt says

        April 26, 2017 at 2:30 pm

        Any other uses for the leftover fruit stock?

        Reply
        • Holly says

          April 27, 2017 at 9:35 am

          It is a sweet stock, so you can use for other kimchi recipes and omit any sweetener in the recipe.

          Reply
  4. Judith Mopalia says

    November 14, 2016 at 1:04 pm

    For those of us (me) for whom making kimchi is practically a religion, could you please tell me what you changed because of availability problems? I live in an area with several Korean grocery stores, so I’m really curious! Thanks!

    Reply
    • Holly says

      November 14, 2016 at 5:02 pm

      Fish sauce. She uses a product that is closed to homemade and it makes some difference. However, store bought fish sauce these days brings a very good result so I wouldn’t worry about it much.

      Reply
  5. Mike O'Leary says

    November 14, 2016 at 3:03 pm

    this is pretty close to the kimchi I make but instead of fruit stock I use an Asian pear and sub cooked rice and a little water for the glue..food processor makes short work of it.

    Reply
    • Holly says

      November 15, 2016 at 1:43 pm

      Yup, cooked rice is easier and more convenient.

      Reply
  6. Christi Ann LIM Mui Hong says

    November 15, 2016 at 1:53 am

    Love your post and you are such a joyful person you made me smile just reading it.

    Reply
    • Holly says

      November 15, 2016 at 1:41 pm

      Thanks Christi!

      Reply
  7. Jeanne says

    November 15, 2016 at 7:12 am

    Inspired to try this! Thanks very much, Holly!

    Reply
  8. kimchichick says

    November 15, 2016 at 8:18 am

    Hi Holly! Thank you so much for sharing this recipe! I’ve been meaning to make a fresh batch of kimchi and was looking for something new. Perfect timing! I never thought to use a fruit stock before, and never would I have thought to use gugija cha. Looking forward to see how it turns out! Thanks again 🙂

    Reply
    • Holly says

      November 15, 2016 at 1:42 pm

      Grest, I am glad that you will try this recipe. It does make light flavored kimchi and hope you will love it as much as I do now. Cheers!

      Reply
  9. tamar says

    November 16, 2016 at 1:11 pm

    Reading your story I now understand why they sell special “kimchi refrigerators” at some markets in my town.

    Btw, I had some real kimchi-making disasters when I lived in Cairo. I am used to the concept of bread not rising because it is too cold…….so I was surprised to learn by hard experience that kimchi will not “kimchi” if it is too warm. Once I started putting it straight in the fridge to ferment I had much better results.

    Reply
  10. elaineseafish says

    November 27, 2016 at 8:59 pm

    Holly,
    Is the fruit stock bring big difference to the finally taste? We simply use chopped fruits previously.

    Reply
  11. Neslie says

    November 30, 2016 at 11:26 am

    Hey Holly,
    I will definitely try tihs recipe. I just have a question. Last year I made some Kimchi by myself and it turned out pretty good BUT after a few weeks (~3 Weeks in the fridge) it got mold ontop of the kimchi.
    Do you possibly know the reason? If yes, how can I avoid this to happen?

    Thank you and greetings from a german reader 🙂

    Neslie

    Reply
    • Holly says

      November 30, 2016 at 3:39 pm

      It could be air exposure. Make sure you store kimchi in an airtight container. Keep your kimchi in a plastic bag (tied with knot or string) inside the container. That would cut out the most air.

      Reply
      • Neslie says

        December 23, 2016 at 3:30 am

        Thank you Holly 🙂 Wishing you and your family a festive holiday season and a very happy new year!

        Reply
        • Holly says

          December 23, 2016 at 1:57 pm

          Thank you, Neslie. Hope you have a wonderful holiday, too.

          Reply
  12. vicky says

    December 18, 2016 at 2:00 am

    I never thought about doing a fruit stock to make kimchi! I will definitely try this the next time I make kimchi! Thanks for the great recipe!

    Reply
  13. Esther Kim says

    August 25, 2017 at 10:12 am

    Do you use both myulchi and 까나리 fish sauce?

    Reply
    • Holly says

      August 25, 2017 at 12:46 pm

      Yes.

      Reply
  14. Jina says

    March 24, 2018 at 8:07 pm

    This recipereminds me of my mom’s Kimchee. She uses various stock depends on season and always use her own home made fish sauce and salted shrimp. That makes her Kimchee taste distinctive and she always send me Kimchee from Korea when she make winter Kimchee. I need to learn her recipe to her Kimchee alive in my family!
    I like my Kimchee fermented in low temperature which brings deeper flavor than tangy sour flavor from warm temperature permentation. I bought Kimchee fridge for my moms Kimchee. 🙂
    I will try your recipe and let you know how it turns out!

    Reply
  15. anne says

    September 8, 2018 at 6:47 am

    can I omit the shrimp sauce?
    if so, do I have to add anything more to it?

    Reply
    • Holly says

      September 15, 2018 at 4:52 pm

      Yes, you can omit the shrimp sauce and replace with more anchovy sauce

      Reply
  16. Kathy Evans says

    April 10, 2019 at 10:33 am

    I searched for gogi berries (matrimony berries) online and in specialty stores, but they were very expensive. When I was shopping in WinCo, I found them in the bulk food section for a very good price. I found the other ingredients at our local Asian store and made this kim chi. Excellent flavor!

    Reply
  17. Emily says

    July 23, 2019 at 4:53 pm

    In your previous Kimchi recipe, you pour 1 cup of water used to rinse the soh from the bowl over the kimchi at the end to make kimchi juice. You don’t do that in this recipe. Is that omitted in this recipe on purpose? Does this recipe make enough kimchi juice with the cup of fruit stock used in the soh?

    Thanks for this recipe! I’m excited to try it!

    Reply
    • Holly says

      July 23, 2019 at 8:14 pm

      Adding more water or stock is optional. If you like to have more kimchi liquid, add more fruit stock at the end. I wouldn’t put more than 1 cup, though. That will dilute the kimchi seasoning.

      Reply
  18. Emily says

    July 23, 2019 at 10:49 pm

    Great, thanks! This is my first time making traditional kimchi, and I’ve been studying different recipes since I returned from Seoul last month. Your tips are quite helpful, much appreciated!

    Reply
    • Holly says

      July 29, 2019 at 3:20 pm

      I hope you succeed with your kimchi making. Glad that my tips were helpful. Thank you.

      Reply
  19. Lakshmi Priya Pampati says

    October 1, 2019 at 4:19 am

    I really appreciate the amount of patience and hardwork it takes to prepare an amazing kimchi! Thanks for portraying it amazingly!

    Reply
  20. May says

    July 19, 2020 at 9:51 am

    Hi! Can i freeze the leftover fruit stock?

    Reply
    • Holly says

      July 22, 2020 at 5:27 pm

      Yes, you can.

      Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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