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Traditional Kimchi Recipe (Tongbaechu)

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Traditional Whole Napa Cabbage Kimchi (Tongbaechu Kimchi) is a cornerstone of Korean cuisine. This version uses whole Napa cabbage leaves, layered with a flavorful and vibrant kimchi paste. Even if it’s your first time making kimchi, this step-by-step guide will walk you through the process with ease. With just a few ingredients and a little patience, you’ll have authentic, homemade kimchi that’s crunchy, spicy, and packed with umami.

Traditional Kimchi Recipe

Serves: 16
Prep time: 1 hour and 15 minutes
Rest time: 8 hours
Cook time: 5 minutes

For the Napa Cabbage:
2 medium (6 pounds) Napa cabbage, quartered
3/4 cup Korean coarse sea salt, separated
1 gallon water

For the rice paste:
2 cups water
5 tablespoons sweet rice flour

For the kimchi paste:
10 garlic cloves, pureed
1 teaspoon ginger, peeled, pureed
1 medium Korean pear, chopped, pureed
1/2 large onion, chopped, pureed
5 tablespoons anchovy fish sauce
2 tablespoons salted shrimp (saeu-jeot)
4 tablespoons Korean plum syrup (maesil chung)
4 stalks scallions, cut into 2-inch pieces
2 cups Korean white radish, cut into matchstick pieces
2 cups carrots, cut into matchstick pieces
1 1/2 cups Korean red pepper flakes (gochugaru)

Traditional Kimchi Instructions

1. Brine the cabbage:

      • Cut the Napa cabbages into quarters.
      • Rinse each piece thoroughly under running water.
      • In a large bowl, dissolve ¼ cup of sea salt in 1 gallon of water. Set aside.
      • Sprinkle the remaining ½ cup of salt between each leaf layer of the cabbage quarters.
      • Place the salted cabbage into the salt water and press down gently.
      • Let it soak for about 8 hours, or until the white stems become soft and bendable. This step ensures crunchiness and helps prevent spoilage.
      • After brining, rinse the cabbage under cold running water 2 to 3 times to remove excess salt. Drain thoroughly.

2. Make the rice paste:

      • In a saucepan over low heat, combine water and sweet rice flour.
      • Whisk constantly until the mixture thickens into a smooth paste and comes to a gentle boil.
      • Remove from heat and let cool to room temperature, about 20 minutes.

3. Prepare the seasoning paste:

      • In a blender or food processor, combine garlic, ginger, Korean pear (or apple), onion, anchovy fish sauce, salted shrimp, and plum syrup.
      • Blend into a smooth paste.

4. Make the kimchi paste:

      • In a large mixing bowl, combine the cooled rice paste and the seasoning paste.
      • Add gochugaru to taste and mix well.
      • Add the scallions, radish, and carrot. Mix until everything is evenly coated.

5. Assemble the kimchi:

      • Working one cabbage quarter at a time, spread the kimchi paste between each layer of leaves. Make sure every leaf is well-coated.
      • Fold each cabbage quarter into a compact bundle and place into an airtight container.

6. Ferment and store:

      • Leave the container at room temperature for 1 day to start the fermentation process.
      • Then, move it to the refrigerator to ferment further.
      • Let it sit for at least 5 days before eating. The flavor will continue to develop for up to 1 month.
      • Properly stored, your kimchi will last in the fridge for 3 months or longer.

Tips & notes

      • Salt selection: Use coarse Korean sea salt for best results. Fine salt can oversaturate the cabbage.
      • Flavor variation: For a vegetarian version, omit anchovy sauce and salted shrimp, and use vegetarian fish sauce or soy sauce or instead.
      • Handling the gochugaru: Adjust the amount based on your preferred spice level. Start with less and add more to taste.
      • Container tip: Always use clean, dry hands or gloves when handling kimchi to avoid contamination.

16 thoughts on “Traditional Kimchi Recipe (Tongbaechu)”

  3. Jona

    Hello!happy new year!
    Thank you for sharing us your kimchi procedures and ingredients..this is my favorite!
    God bless you.

    Reply
    1. CiCi

      Hi Jona,

      You are most welcome! I’m really glad that you enjoyed this video. Happy New Year to you and your family! 🙂

      Reply
  5. Jennifer Lamsen

    I loved kimchi. Thank you for sharing another way on how to do it. I will try this. Hope you can help and share more tips. All the best.

    Reply
  6. Corrie Baier

    Greetings from Germany.
    I would love to make your Kimchi recipe.
    It looks so fresh!

    Please, I have a question….
    Your recipe asks for ‘2 medium cabbages (6 pounds)’…. Is that a total of 6 pounds, or 6 pounds each?

    Thanking you in advance for your reply. 🙂

    Reply
    1. CiCi Li

      Hi Corrie,

      Thank you for the question! The two napa cabbages combined weigh about 6 pounds. I hope you enjoy this recipe! Happy kimchi making!

      CiCi

      Reply
    1. CiCi Li

      Hi Gina,

      Thank you for reaching out! Yes, you could add more pear, apple, sugar, or Korean plum syrup – all of them will work out beautifully. Enjoy!

      CiCi

      Reply

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