Korean Kimchi

Napa Kimchee


This is my favorite Kimchee recipe. It is best to use authentic Korean red pepper flakes aka as Korean chili flakes.

You can vary the heat by the amount of red pepper flakes. I use a heaping ½ cup & that is hot enough for me.

Makes about 3 quarts.


5 to 6 lbs Napa cabbage

¾ cup pickling salt or kosher salt

8 scallions finely sliced

1 ½ cups shredded carrots

2 Tbs. finely chopped garlic

2 tsp. sugar

½ cup Korean red pepper flakes (chili flakes)

1 Tbs. salt


Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 inch wide pieces. For large heads you may have to cut into 8ths. Put the cabbage in a very large bowl and add the salt. Toss so that the salt coats the cabbage evenly.  Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. You may need two bowls but it will wilt down and should fit in one large Tupperware bowl.  Rinse the cabbage w/cold water & drain. Toss w/the remaining ingredients & pack into a large crock or covered pottery casserole. Allow to sit on the counter for 1 to 2 days. I let mine set for the two days in the large Tupperware bowl with lid and then pack into quart mason jars. Add water to cover and store in the refrigerator, covered, in the crock or in individual glass jars. Serve as a relish w/any Korean dinners or use in cooking meat dishes soups, stews or fried rice.


I find it best to do up in mason jars for the fridge since they are air tight and this does smell. 


NOTE:  This recipe can easily be adjusted for a 2 pound head of Napa cabbage.  Divide the remaining ingredients by one third.  This will yield a quart.