Cabbage Kimchi
This seafood builds napa cabbage, fish sauce and daikon radish, julienned into a satisfying meal you can have ready in about 65 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the napa cabbage lengthwise into quarters and remove the cores, then chop into roughly 2-inch pieces and place in a large bowl.
- Dissolve the sea salt in the water, pour over the cabbage, and add more water if needed to submerge it; weigh it down with a plate and let it sit at room temperature for 2 hours, turning every 30 minutes.
- Rinse the salted cabbage thoroughly under cold water three times, then drain well in a colander and gently squeeze out excess liquid.
- In a bowl, stir together the gochugaru, garlic, ginger, fish sauce, and sugar to form a thick paste, adding a splash of water if it is too dry.
- Wearing gloves, toss the drained cabbage, daikon, and green onions with the chili paste until every piece is evenly coated.
- Pack the kimchi firmly into a clean jar, pressing down so the brine rises to cover the vegetables, and leave about an inch of headspace at the top.
- Seal loosely and leave at room temperature for 1 to 2 days until it tastes pleasantly sour and bubbles form, then refrigerate, where it will keep and continue to develop flavor for several weeks.
Ingredient substitutions
- Fish Sauce
- soy sauce + a pinch of salt
Tips & common questions
How long does Cabbage Kimchi take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of fish sauce?
Try soy sauce + a pinch of salt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cabbage Kimchi is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Korean cuisine-Kimchi-08.jpg by Jeremy Keith, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.