Traditional Kimchi (Tongbaechu-kimchi)
Maangchi's definitive whole-cabbage kimchi recipe — napa cabbage salted, stuffed with a spicy radish filling, and fermented. Over 31 million views for a reason.
Why This Recipe Works
- Slow salting (6-8 hours) draws moisture out gradually, wilting the leaves without breaking down their cellular structure — this is what gives kimchi its signature crunch.
- Sweet rice flour paste feeds the beneficial lactobacillus bacteria during fermentation, accelerating the process and creating a more complex flavor.
- Fish sauce + salted shrimp provide two different layers of umami — fish sauce is sharp and immediate, saeujeot is deeper and more nuanced.
- Room temperature fermentation before refrigeration kick-starts the lactic acid bacteria that transform raw vegetables into the most iconic fermented food on Earth.
The Soul of Korean Cuisine
Kimjang — the communal kimchi-making tradition — was designated a UNESCO Intangible Cultural Heritage in 2013. For centuries, Korean families have gathered in late autumn to make enough kimchi to last through winter. A single household might make 100+ heads of cabbage in a single day.
The science is elegant: salt draws water out of the cabbage, creating a brine environment where lactobacillus thrives while harmful bacteria cannot survive. The gochugaru, garlic, and ginger contribute antimicrobial compounds that further protect the fermentation. The result is a living food teeming with probiotics, vitamins, and flavor complexity that no factory process can replicate.
Traditional Kimchi (Tongbaechu-kimchi)
🛒 Ingredients
- ✦1 large napa cabbage (about 4 lbs)
- ✦1/2 cup coarse sea salt (Korean solar salt preferred)
- ✦1 cup Korean radish (mu), julienned
- ✦4 green onions, cut into 1-inch pieces
- ✦1/3 cup gochugaru (Korean red pepper flakes)
- ✦3 tablespoons fish sauce
- ✦2 tablespoons salted shrimp (saeujeot), minced
- ✦1 tablespoon sugar
- ✦5 cloves garlic, minced
- ✦1 teaspoon fresh ginger, grated
- ✦2 tablespoons sweet rice flour paste (made from 1 tbsp sweet rice flour + 1 cup water)
👨🍳 Instructions
01Step 1
Quarter the napa cabbage lengthwise. Salt each leaf by lifting and sprinkling coarse sea salt between every layer, using more salt on the thick white parts. Let sit for 6-8 hours (or overnight), turning once halfway through.
02Step 2
Make sweet rice flour paste: combine 1 tablespoon sweet rice flour with 1 cup water in a small pot. Cook over medium heat, stirring constantly, until it thickens to a porridge consistency. Cool completely.
03Step 3
Rinse the salted cabbage 3 times in cold water. Squeeze out excess water and set aside to drain for 30 minutes.
04Step 4
Combine julienned radish, green onions, gochugaru, fish sauce, salted shrimp, sugar, garlic, ginger, and the cooled rice flour paste in a large bowl. Mix thoroughly with gloved hands.
05Step 5
Spread the filling mixture between every leaf of each cabbage quarter, working from the outer leaves inward. Use more filling on the larger outer leaves.
06Step 6
Wrap the outer leaf around each stuffed quarter to form a compact bundle. Pack tightly into a large glass jar or Korean onggi, pressing down to remove air pockets.
07Step 7
Leave at room temperature for 1-2 days to start fermentation (you'll see small bubbles forming), then transfer to the refrigerator.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Salted shrimp (saeujeot)...
Use Extra fish sauce (1 tablespoon)
Slightly less complex umami but still excellent
Instead of Korean radish (mu)...
Use Daikon radish
Daikon is less crunchy but works well. Cut slightly thicker
Instead of Fish sauce + salted shrimp...
Use Soy sauce + miso paste
For a vegan version — use 3 tablespoons soy sauce + 1 tablespoon white miso
🧊 Storage & Reheating
In the Fridge
Keeps for months in the refrigerator. Flavor deepens and gets more sour over time. Best consumed within 3-6 months.
In the Freezer
Can be frozen for up to 6 months. Texture changes slightly but flavor holds well. Great for cooking applications.
Reheating Rules
Kimchi is eaten cold or at room temperature. For cooking (jjigae, fried rice), use directly from the jar.
❓ Frequently Asked Questions
How do I know when my kimchi is ready?
After 1-2 days at room temperature, taste it. It should be slightly tangy with a pleasant fizz. If you like it less fermented, refrigerate sooner. If you want it more sour, leave it out another day. Once refrigerated, fermentation slows dramatically.
Why does my kimchi taste bitter?
Common causes: (1) Not enough rinsing after salting — residual salt concentrate tastes bitter. (2) Too much garlic or ginger. (3) The cabbage wasn't fresh. Always rinse 3 times and taste a leaf before seasoning.
Can I make kimchi without fish sauce or shrimp paste?
Yes! Vegan kimchi is delicious. Replace fish sauce with soy sauce and salted shrimp with white miso paste. Some people add kelp broth for extra umami. The fermentation process is identical.
The Science of
Traditional Kimchi (Tongbaechu-kimchi)
We turned everything on this page into a beautiful, flour-proof PDF cheat sheet. Print it out, stick it to your fridge, and never mess up your traditional kimchi (tongbaechu-kimchi) again.
*We'll email you the high-res PDF instantly. No spam, just perfectly cooked meals.
AlmostChefs Editorial Team
We translate the internet's most popular cooking videos into foolproof, beginner-friendly written recipes. We analyze multiple methods, test them in our kitchen, and engineer a single "Master Recipe" that gives you the best possible result with the least possible stress.