Napa cabbage kimchi

Napa cabbage kimchi

1½ kg

The most common type of kimchi is Napa kimchi. Some traditional recipes contain flour to act as a thickener, and here I use sweet rice flour.


Quantity Ingredient
2 large chinese cabbages, 600g-700g each
130g sea salt
45g sweet rice flour
50g granulated sugar
1 carrot, grated
1/2 daikon radish, grated
10 spring onions, roughly chopped
1 large thumb-sized piece fresh ginger, peeled and grated
1 medium onion, roughly chopped
10 garlic cloves, peeled
150g gochugaru (korean red chilli powder)
70ml fish sauce


  1. Rinse the cabbage well and drain. Chuck out any damaged outer leaves. Slice the cabbage into quarters and discard the core.
  2. Pour 5 litres of water in a large plastic container and add the salt. Stir until the salt dissolves. Add the cabbage and leave to stand, covered, overnight at room temperature.
  3. Combine 750ml of water, the rice flour and sugar in a large pan and bring to the boil. Reduce the heat to low and simmer for a few minutes, while stirring occasionally, until the mixture thickens. Take off the heat and allow to cool completely.
  4. Drain the cabbage and chop into 2 cm strips. Put in a bowl with the grated carrot and daikon. Set aside.
  5. In a food processor, blitz the ginger, onion, garlic, gochugaru and fish sauce. Put in a large bowl and fold in the flour slurry.
  6. Put on disposable gloves. Add the cabbage mixture and use your hands to combine well.
  7. Transfer the kimchi to a clean, plastic container, cover and leave at room temperature for 24 hours. The kimchi will be ready to eat in 4–5 days and will be great at around 2 weeks. You can definitely eat it after that – as with all kimchis, it will get better with age. This will keep for up to a month.
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