Traditional Kimchi Recipe (Tongbaechu)

 

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.