Traditional Korean Kimchi (Kimjang Kimchi)

Whole cabbage kimchi stacked up in a container.

Traditional Korean Kimchi (Kimjang Kimchi)

A traditional kimjang-style Korean kimchi made with whole napa cabbage, a rich seasoning paste, and classic fermentation techniques. Scaled down for home kitchens while keeping the deep, bold flavor of authentic winter kimchi.

Course Kimchi, Side Dish

Cuisine Korean

Keyword authentic kimchi recipe, baechu kimchi, kimjang kimchi, Korean kimchi recipe, traditional kimcbi recipe, whole cabbage kimchi

Prep Time 1 30

Cook Time 35

Brine time 4

Total Time 6 5

Servings people

Calories 60

Author Hyegyoung K. Ford

Equipment

kimchi container 3 gallon (12 liter) in volume
Large food-safe brining bag 3½ gallon capacity

Ingredients

Salt brine for cabbage

2 (about 5 lb / 2.3 kg each) napa cabbage
2½ cups (500g) Korean coarse sea salt divided (1 cup for the brine and 1½ cups for sprinkling)
10 cups (2.4 L) water

Kimchi stock

1 piece dried pollock fish head or 20 dried baby shrimps
6 dried large anchovies
1 large piece dried sea kelp
4 oz (100 g) Korean radish
½ sweet apple
½ Korean pear
1 Asian leek or onion
4 cups (960 ml) water

Rice flour paste

1 cup (240 ml) kimchi stock
2 tbsp (16 g) sweet rice flour (chapssal-garu)

Aromatics

½ onion diced
½ Korean pear peeled, seeded, and diced
20 cloves garlic
½ oz (15 g) fresh ginger diced
4 tbsp (40 g) Korean salted shrimp

Kimchi seasoning paste

1 lb (450 g) Korean radish thinly julienned into 1/8-inch matchsticks
2 cups (250 g) Korean chili flakes (gochugaru)
1 Asian leek (white part only) thinly sliced
3½ oz (100 g) green onion chopped
10 oz (300 g) mustard green chopped
1 cup (240 ml) rice flour paste
⅓ cup (80 ml) Korean anchovy sauce
2 tbsp (30 ml) Korean plum extract (maeshil cheong)
1 tbsp (12 g) sugar

Instructions

To salt brine the cabbage

Begin by making a small slit at the base of the white stem with a knife, then gently pull the cabbage apart into halves using your hands. Afterward, make another slit in the center of the stem of each half to loosen it further.
In a large bowl, combine 1 cup of sea salt with water, stirring until fully dissolved. Thoroughly submerge each cabbage in the brine, ensuring the solution coats all the leaves and crevices.
Remove the cabbage from the saltwater. Sprinkle the remaining 1½ cups of coarse sea salt between the leaves, concentrating on the thick white stems, which take longer to soften than the leafy parts. Use a little salt on each stem, then sprinkle any leftover salt over the cabbage for even seasoning.
Place the salted cabbage in a large food safe plastic bag and seal it tightly to remove excess air. Allow the cabbage to wilt for 3–4 hours, flipping the bag occasionally for even brining. This helps the cabbage absorb the salt thoroughly and ensures consistent brining.
Rinse the cabbage thoroughly with water a few times to remove excess salt. Place it in a strainer and gently press to squeeze out excess water. Allow the cabbage to drain for 1 hour while you prepare the kimchi stock and seasoning.

To make kimchi stock and rice flour paste

In a pot, combine dried pollock fish head, anchovies, sea kelp, radish, apple, pear, and Asian leek with water. Bring to a boil, then remove the sea kelp to avoid bitterness. Reduce the heat and simmer for 30 minutes. Strain the stock, keeping the liquid, and discard the solids.
Whisk sweet rice flour into 1 cup of kimchi stock in a pot and cook over medium heat, stirring continuously, until it thickens into a smooth, syrupy paste. Remove from heat and allow it to cool completely.

To make kimchi seasoning paste

In a blender, combine the aromatic ingredients: onion, garlic, ginger, pear, and salted shrimp. Blend until smooth, adding a small amount of kimchi stock if needed to achieve a smoother consistency.
In a large mixing bowl, toss the thin radish strips with 2 tablespoons of Korean chili flakes (gochugaru) until evenly coated. Let them rest for a few minutes to soften and absorb the vibrant color.
Add the greens, all of the prepared and cooled rice flour paste, gochugaru, anchovy sauce, sugar, and Korean plum extract to the radish. Mix thoroughly until it forms a thick, cohesive paste.

To assemble kimchi

Hold the cabbage in one hand and gently separate the outer 1–2 leaves with the other. Spread the seasoning paste between each leaf, using just enough to coat them evenly while being careful not to tear the leaves.
Once the seasoning paste is applied to all the leaves, fold them inward and wrap the cabbage with the outermost leaf to create a neat, compact bundle. Repeat with the remaining batches.
Pack the kimchi bundles snugly into a clean, food-safe kimchi container, pressing them down to minimize air pockets. If using a food-safe kimchi liner, follow the manufacturer's instructions.
Rinse the bowl with 1 cup (or more) of remaining kimchi stock to gather any leftover seasoning. Pour it over the kimchi bundles in the container. Leave headspace for expansion and close the container according to the manufacturer's fermentation instructions, making sure fermentation gases can be managed safely. The liquid will develop into a flavorful kimchi brine as it ferments.

To ferment and store kimchi

To ensure freshness and support long-term storage, it’s important to keep air out of the container.
Keep the kimchi at a cool room temperature, around 68°F (20°C), for approximately 1–2 days, checking its progress daily. Use a food-safe pH strip or meter to confirm that the kimchi has reached pH 4.6 or below before eating. Fermentation time varies with temperature. Once fermentation is complete, transfer the kimchi to the refrigerator, where it will continue developing flavor slowly.
Kimjang kimchi will stay delicious for several weeks in the fridge. Over time, it will continue to ferment, becoming tangier and more robust in flavor.

Video

Notes

Timing: The 6-hour total includes preparation, cooking, and cabbage brining, but excludes fermentation. Allow approximately 1–2 additional days for initial fermentation at a cool room temperature, depending on fermentation activity, then refrigerate.

Serving size: Makes approximately 40 side-dish servings. Actual portions will vary depending on how much kimchi you serve.

Wear gloves: Use clean, food-safe kitchen gloves when applying the seasoning paste to protect your hands from the chili and garlic.

Container: Use a clean, food-safe kimchi container. Leave headspace for expansion and follow the container manufacturer's instructions for managing fermentation gases.

Seafood-free option: This recipe contains seafood in both the stock and seasoning. For an alternative without seafood, try my vegan kimchi recipe.

Nutrition