Go Back
No ratings yet

Quick Chopped Cabbage Kimchi from Korean Home Cooking


  • 2 large 3 pounds/1.4 kg each napa cabbage
  • 1 cup 240 g kosher salt
  • 1 1/2 cups 180 g gochugaru
  • 1/4 cup 25 g minced peeled fresh ginger
  • 1/4 cup 35 g minced garlic
  • 3 tablespoons salted shrimp optional, but recommended
  • 1 tablespoon fish sauce
  • 2 bunches scallions cut into 2-inch (5 cm) pieces


  • Tear each cabbage into long quarters and slice horizontally every 2 inches (5 cm). Cut the thicker part, towards the bottom, a bit smaller.
  • In your largest mixing bowl, mix and rub salt gently into the cabbage until it's nicely coated. Let the cabbage sit, covered, for 3 hours.
  • Rinse the cabbage well under running water and drain thoroughly.
  • Place the rest of the ingredients in a mixing bowl with the drained, chopped cabbage and mix everything together with gloved hands until the cabbage is well coated.
  • Add more salt or other seasoning to your liking.
  • Put the kimchi in a large nonreactive container and press it down to remove the air between the leaves. Let it sit, covered, at room temperature overnight, then refrigerate.
  • You can eat this immediately or after a few days, though this kimchi is best eaten within a week.


This recipe is excerpted from Korean Home Cooking by Sohui Kim and Rachel Wharton.