Napa cabbage kimchi, called tongbaechu-kimchi or pogi-kimchi in Korean, is the dish most people mean when they simply say “kimchi.” It uses whole cabbage leaves, coated one by one with a spicy paste, which takes more time than a chopped version but gives the traditional texture and shape kimchi is known for.
The cabbage is salted first to soften the leaves and draw out moisture, then coated in a seasoning paste and left to ferment. Lactic acid bacteria do the actual fermenting, converting sugars in the cabbage into lactic acid, which is what preserves it and builds that sour flavor over time.
Once you've got traditional napa cabbage kimchi down, try the chili-free White Kimchi or a faster Bok Choy Kimchi for busy weeks.
FAQ
What does napa cabbage kimchi taste like?
Salty from the brining, spicy from the gochugaru, and savory from the fish sauce. As it ferments longer, it turns sour and more pungent.
Is napa cabbage kimchi good for you?
Because it's fermented, it's a source of probiotics, which may help regulate the immune system, support weight management, and fight inflammation.
Can I use regular cabbage instead of napa cabbage?
Yes, though napa cabbage is the traditional choice and gives kimchi its familiar texture and flavor.
Is napa cabbage kimchi vegan?
Traditional recipes use fish sauce and fermented shrimp, so it isn't by default. A vegan version is possible with plant-based substitutes — see the notes above.
How long does napa cabbage kimchi need to ferment?
You can eat it fresh, right after making it. Left at room temperature, it typically starts fermenting within a day or two; refrigerating it slows the process down.
What if I can't find saeujeot (salted fermented shrimp)?
You can substitute it with Korean fish sauce.
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