Quick Napa Cabbage Kimchi

TraditionalKimchi배추 막김치 | Napa Cabbage Kimchi, also known as Chinese Cabbage Kimchi is the most well known among the many varieties of Kimchi. This recipe is the quick and easy version of the traditional Cabbage Kimchi but retains the full genuine flavors. The cabbage is cut into bite size pieces and then seasoned with The Basic Kimchi Sauce.



1 Tablespoon of Kosher salt to 1 pound of Cabbage
1/4 cup of The Basic Sauce to 1 pound of Cabbage


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Quick Napa Cabbage Kimchi
  • 4 pounds Napa cabbage
  • 4 tablespoons Kosher salt
  • 1 cup The Basic Kimchi Sauce
Step 1: Salting
  1. Wash the cabbage and cut into 1 inch pieces. Transfer to a large bowl.
  2. Add 4 tablespoons of kosher salt. Toss to evenly coat the salt. Let it stand at room temperature for 3 to 4 hours tossing once or twice in between to evenly brine the cabbage.
Step 2: The Basic Kimchi Sauce
  1. While the cabbage is being salted, make The Basic Sauce.
  2. Place bell pepper, ginger, garlic, onion and ¼ cup of water in a food processor or mixer. Pureé until apple sauce consistency.
  3. Transfer to a bowl and add red pepper powder, fish sauce, sugar, ⅓ cup of water and green onions.
  4. Mix well to combine the ingredients. Let it stand for 10-15 minutes.
  5. Reserve 1 cup and freeze the rest.
  1. Drain the cabbage in a colander over a sink. Gently push the top with palm of your hand to help drain as much of the liquid as possible.
  2. Transfer to a large bowl. Put plastic gloves on. Add The Basic Sauce. Combine.
  3. Transfer the cabbage pieces tightly in a container. Let it sit at room temperature for a day or two for the fermentation process to take place then refrigerate.


The Basic Kimchi Sauce
Makes: 3 cups
  • 1 red bell pepper, rough chop
  • 2 inch strip ginger, sliced
  • ½ cup garlic, peeled
  • ½ medium onion, rough chop
  • ¼ water
  • 1 cup coarse red pepper powder for Kimchi making
  • ¾ cups fish sauce, TIPAROS preferred
  • 1 tablespoon granulated sugar
  • ⅓ cup water
  • 5 stalks, diced green onions, about 1 cup
  1. Chop the onion and the red bell pepper. Peel the garlic. Rough chop the ginger.
  2. In a food processor or a blender, add the first 5 ingredients. Purée until apple sauce consistency.
  3. Transfer to a bowl.
  4. Chop the green onions and add to the bowl.
  5. Add the sugar, water, fish sauce and coarse red pepper powder.
  6. Mix well to combine the ingredients. Cover and let it stand for 10-15 minutes.
There are so many fish sauce on the market that it can be very confusing to know which one would be the best ones to use for this sauce. They vary quite a bit in the sodium content; many of them have MSG and additives. These factors will play a role in how Kimchi will taste.

I always use TIPAROS brand because it is the most pure; no MSG, color or preservatives. I’ve tested with many other brands but I always return to TIPAROS. If you can’t find TIPAROS, find one that has a sodium content of 29% to 1 tablespoon and no MSG.