Hello everybody!
Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.” When people talk about kimchi, this is the dish they’re referring to, despite the fact that there are many kinds of kimchi in Korean cuisine, and many made with napa cabbage, too.
Over the years I’ve posted recipes for a few of them, but I’ve never made an in-depth video for making tongbaechu-kimchi! I’ve made a video for mak-kimchi (easy kimchi), which is very similar but is easier because you to chop up the cabbage first, and I’ve made an ultra simple yangbaechu-kimchi (emergency kimchi). Many years ago I even posted a recipe showing how to make baechu-kimchi with kkakdugi in one batch. But until now, I’ve never posted the most classic and traditional napa cabbage kimchi.
This kimchi uses the whole cabbage leaf, which makes it more labor-intensive than the other ones on my website, because you’ll need to take time to spread the spicy paste leaf by leaf. It’s more work, but this is the traditional style and if you can make this kind of kimchi well, you can consider yourself good at Korean cooking.
As I mention in the video, my mom used to make kimchi from 200 heads of cabbage! This was kimjang kimchi, made with her friends at the beginning of winter, and meant to last until the spring. 3 to 4 of her friends would come over and help her chop vegetables and most importantly, spread the paste on the leaves. This always needs to be done by hand. They would bring their own rubber gloves, and spend the day talking and laughing, and always had pollock stew or beef radish soup for lunch. They had a lot of fun!
At the end of the day they would take some kimchi home with them, but my mom would get all the rest, which lasted my whole family through the winter. And when my mom’s friends needed to make their winter kimchi, my mom brought her gloves over to their houses and helped them, like they did for her.
In the video I also show you how to ferment it in a traditional onggi. Using an onggi is not mandatory, but for those of you who have one already, this is how you use it! If you don’t have one, just use a BPA-free plastic container, or a glass container.
I answer many other frequently asked questions about kinchi-making in this video:
I hope you enjoy the recipe, and if you love kimchi, I encourage you to make your own kimchi at home. It’s delicious, easy, and a fun thing to do!
Ingredients
Makes about 8 pounds (3.6 kg) of Kimchi
For salting cabbage:
- 6 pounds napa cabbage (3 to 4 heads of medium napa cabbage)
- ½ cup Kosher salt
For making porridge:
- 2 cups water
- 2 tablespoons sweet rice flour (glutinous rice flour)
- 2 tablespoons turbinado sugar (brown or white sugar)
Vegetables:
- 2 cups radish matchsticks
- 1 cup carrot matchsticks
- 7 to 8 green onions, chopped
- 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
- 1 cup water dropwort (minari), optional
Seasonings and spices:
Directions
Prepare and salt the cabbage:
- If the cabbage cores stick out too much, trim them off.
- To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
- Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
- Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
- Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.
- After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.
While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge:
- Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.
Make kimchi:
- Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
- Eat right away, or let it sit for a few days to ferment.
On fermentation:
- The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath.
- Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.
Posted Sunday, June 22nd, 2014 at 9:44 pm.
Tagged: cabbage kimchi, 배추김치, Gimjang kimchi, how to make kimchi, 포기김치, 통배추김치, kimjang kimchi, korean food, Korean kitchen, Maangchi's Korean cooking, napa cabbage kimchi, pogi kimchi, tongbaechu kimchi
Jun 23rd
May 24th
Apr 20th
Hi Maangchi
Thanks so much for this recipe. Here’s my kimchi that I just made for the first time. I did the sane mistake as some of the other readers who posted in this forum which was using too much salt to salt the cabbage. The paste tasted very good but the cabbage was too salty.
I would like to ask if I should add the radish now or do i add after fermentation? Also i added raw squid to my kimchi. How long should I wait before the kimchi is safe to be consumed?
Thanks a lot.
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Wow, the kimchi looks great! If you like to fix salty kimchi, you should add some chunks of radish when the kimchi is still fresh. After kimchi ferments, it’s not a good idea to add radish.
Thank you so much Maangchi! The kimchi is absolutely delicious! Nothing I have tasted outside even in the top Korean matches this! I am having kimchi for breakfast, lunch and dinner now!
I managed to find all the ingredients that you use and followed your recipe to the exact (except for salting the cabbage part)..
Anyways for other readers in Malaysia, water dropwort (minari), is call Daun Selom (in Malay language). This can typically be found in smaller supermarkets right together with Ulam Raja (malay) herb. It is actually quite a well used herb in Malaysia, typically eatened raw as ulam (malay word for salad which is dressed with sambal belacan (spicy ground chilli with fermented shrimp paste)).
As for fermented salted shrimp (saeujeot), this is call cencaluk (malay) and can be easily found anywhere. Smaller supermarkets normally have them in long thin bottles.
Hope this helps other readers.
what paste you used is it the same as maangchi used? in my area there is no korean chili paste.. :( should i just use the chili paste like we use to make sambal nasi lemak?
Hey! The gochugaru can be found in bigger Jusco supermarkets or if you’re in KL.. there is a K mart! I have seen some in Jaya Grocer too!
hello, your kimchi looks so delicious, i want to try it soon, but I’m only concern about sugar, I’m afraid if i add sugar, it will become alcoholic ferment not lactic ferment, can i skip the sugar? what do you think?
It will not ferment alcoholically, the enivornment with the cabbage and the flour-sugar base will direct the bacteria to lactic ferment. I’ve been making the recipe for quite a while and I have never discovered alcohol in the kimchi!
Hi Maangchi. Thank you so much for a great and easy to follow recipe and video. I made my first ever batch of Tongbaechu-kimchi (1 mild version and 1 hotter). I’m very happy with the result. Very delicious and sour. It has given me confidence to try more of your wonderful recipes.
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” It has given me confidence to try more of your wonderful recipes.” I’m so happy to hear that! The kimchi looks so tasty!
Hi Maangchi. .This is a great kimchi recipe. We can’t stop having it everyday. My hubby doesn’t like to eat those buy from outside one anymore! My son always ask for it with saltine crackers after he comes back from school. Thank you so much for your recipe. Yummy!
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Your kimchi looks fantastic! Congratulations!
Kimchi with crackers. Can’t stop eating. Perfect treat for after school
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try ritz crackers or a hunk of sourdough bread.
kimchi out of the jar with cold rice from the fridge is a great snack anytime!
hi! i made kimchi but the kimchi paste was more than enough. can i store kimchi paste in the refrigerator for next use??
I have done this but only stored the paste for about a week. I have also frozen the extra paste and used some time later. Both times my kimchi came out excellent and I even impressed my Korean mom. :-)
Yes, freeze it. Check out my kimchi FAQ video here, please. https://www.youtube.com/watch?v=c3aZ3nBMtNU
Hello Maangchi! Thank you for the awesome recipe! It was really easy to follow and tastes amazing !
한국학 선생님이 도 아주 잘 만들었다고 했어요. ^^
How does it look?
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Thank you for showing us your kimchi photo! It looks great!
I’m happy to hear that you got some compliments from your Korean teacher!
Hi Maangchi! I just tried your recipe and this is the first time I made Kimchi. It was simply delicious! Thanks for your wonderful recipe. Yummy! Yummy! :)
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Hi~
I’m planning to prepare 통배추 김치 this weekend. Hhh I’m mentally preparing myself now kkkk. What I want to know though is if it’s possible to substitute the shrimp with something else since I’m allergic to crustaceans. I was thinking to just skip the shrimp, but I don’t want to compromise the flavor. Thank you, Maangchi~~~!!!
You can skip salty fermented shrimp. The kimchi will still turn out delicious.
Here it is, Maangchi! It looks and tastes great! ^^ 감사합니다 !
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And of course you were right, it still tasted good without shrimp. I made half of your recipe. I did not use gloves and I trusted that I can make it. So there was stinging sensation in between my fingers after finishing making the kimchi but it only stung for an hour. All’s good!
I want to use your kimchi recipe but I’m not entirely sure that I got the correct pepper flakes. If you could tell me, is this okay to use this.
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Yes, you bought right hot pepper flakes.
Hi Maangchi!
I love your videos and website. I’ve made kimchi twice before using this recipe (and it was amazing!) – however I only did 2 heads of cabbage at a time and therefore halved your recipe. However, this time I did 3 heads (3kgs) and did your exact recipe (however I omit ginger and squid). I was very excited to have LOTS of kimchi on hand – however, after 3 day ferment I tried my kimchi and it’s waaay too fishy and garlicky I also find the kimchi is much softer than usual and has kind of lost its texture.
Did I simply over-flavour? Or is my kimchi not right in fermenting process? I would feel very sad to throw away 3kgs worth of kimchi… but I also have a fear of “off” food.
Please advise!
Much love ❤️
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Don’t throw away your kimchi. Kimchi goes soggy when the cabbage quality is not good or it’s not salty enough. But it’s still edible. You can make kimchi stew to use it up quickly. Maybe add more salt in your next batch of kimchi.
Hi Maangchi! I’m new to your Chanel but wanted to let you know I love your videos. They’re so easy to follow and you’ve made me not afraid to try cooking Korean dishes. I just made this kimchi and it was super simple to make and deliciously fresh.
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Wow, you made great looking kimchi! Congratulations!
Hi Maagchi,
I’m a huge fan of Korean food and I’ve been watching your youtube videos since. I am about to try making my 1st Kimchi this weekend. There are some ingredients that are not available in my area. So my questions are:
Can I use sock salt instead of Kosher salt?
I cant find Korean radish, can I use any type of radish?
What would be better to use regular flour vs having a glutinous rice milled if the sweet glutinous flor is not available?
I made this with baby bok choy instead of Napa cabbage and added puréed Asian pear and let it ferment slowly in the fridge. After 2 1/2 weeks it still needs more time but it is delicious right now anyway!
Hi maangchi, i speak spanish, sorry for my english
I have two question?
This is gochugaru? (image)
Should the kimchi be crispy or soft?
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Forget to add the image link http://globalgourmetmarket.com/pimienta-coreana-en-polvo-1412.html
I love Asian food and your videos are a great help to me.
Greetings from Colombia :D
Hey Maangchi!
I have just finished making my kimchi (veg version). My kimchi is less salty right now immediately after making it I tasted it like u with rice and toasted sesame seeds. What do I do? Will it get saltier after fermentation?
(when i was making it, it was too salty as i put it in salt for 5 hours instead of 2 hours. So, I washed it lots n lots really well and drained well by squeezing. Now it is less salty. I have used soy sauce and shitake mushroom broth instead of fish sauce. I also used local chilli powder from the spice markets in India!)
Will send u pics here.
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You can add salt anytime if your kimchi turns out too bland. Sprinkle some salt on your kimchi and mix it gently.
Hi!! First of all, I loved how easy it looks and the energy you put into these videos, but I have two questions:
The first one is: Is this kimchi salty or sweet? I know it´s sour but I was wondering if it´s a salty sour or a sweet one.
The second would be: If it is sweet sour, how could you make it saltier?
Thanks!!
Kimchi should be a little salty but if you feel it’s too bland, add more salt. When kimchi ferments, it tastes sour. Fresh kimchi won’t taste sour.
HI DEAR MAANGCHI
I always kimchi but now i want make kimchi with add freash shrimp
how to use freash shrimp in my kimchi?!
I can add shrimp without shell? or frozen shrimp?
please help me Thank you my dear ^^
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The kimchi looks so delicious!
If you like to add shrimp to your kimchi, you should add very fresh shrimp or frozen and wait until the kimchi ferments before eating it.
If you like to make kimchi paste with shrimp, the shrimp should be very fresh. Koreans use live small sized shrimp and it makes the paste sweet. Shrimp goes bad easily, so be sure to use very fresh or live shrimp and also you need to wait until the kimchi ferments nicely, then the shrimp will also ferment. When I add large shrimp (frozen shrimp), I eat the kimchi at least 4 months after making it because the shrimp won’t ferment in a short time. So I add shrimp to my kimchi only for winter kimchi.
Hi Maangchi, is my first time seeing ur videos.
And its my first time trying to make korean food. Here in my town there´s an Factory of Korea named “Posco” and theres a lot of koreans. So they ask me to make to them korean food in their employees dining room, so they want korean original food. So i see ur videos, i have some questions:
– If i can´t find napa cabbage can i use something diferent?
– Can i make the fish sauce or the flavor is different?
– If i cant find korean radish, can i use raddish from mexico is the red one?
i hope u can answer me a few questions
thank u so much!
–
you can substitute other veggies, koreans make kimchi with everything, but the classic is napa cabbage (wong bak).
you can make your own fish sauce, but it’ll be in any asian food section of the grocery store – japanese chinese, korean, filipinos, southeast asians all use fish sauce. it smells terrible, but just a little brings out amazing flavor.
if you can’t find an asian radish or turnip, it’s still ok, skip it. sliced yello or red onion is a good substitute too.
HI , I always love kimchi but this is my first time making it, after I made it, I immediately placed it in the ref because I thought you can not leave it in room temperature if you are using a plastic container, now it taste good but I’m missing the sourry taste, it’s been a week now in the ref, what can I do about it?
Hi Maangchi, i tried this recipe and it worked out delicious and everyone loved it. I have used a malaysian version of the fermented shrimp ‘Cencaluk’ and it still turned out well.
I have the same batch for about 1 month now, i find the kimchi becomes soft and a little too sour.
Is it meant to be that way? and how can i reduce the sourness/acidity in the kimchi?
Thanks alot!
Hi Maangchi!
I was just wondering if you can substitute the turbinado sugar for another kind?
Yes, use white sugar.
I made your kimchi and I absolutely love it! I can’t wait to make more of your recipes.
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Wow, your kimchi looks perfect! I’m very happy to see such delicious looking kimchi!
hi maangchi, just a question, can i sit kimchi on room temperature for a week or 2? what will happen if so? i will start a small business, and for now i dont have frig to store it at first hand. can anyone help me too?
Wait until your fridge is prepared to start your business. Kimchi outside the fridge for 2 weeks will make the kimchi taste too sour and soggy.
Will my kimchi spoiled after 2weeks in room temperature? I have experimented it and it is just too sour. But i did not ate it anyway, just a bit of taste of kimchi. I definitely love your video on youtube. Awesome. I also appreciate your reply. Thank you
Hi Maangchi, remember me? We just have bought fridge and excellent I am ready for business. They have love it. Thank you for ur advice and time.
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And how long can I stand my kimchi inside the fridge? Thank you for ur responds.
Hi Maangchi, I really love this recipe. Made it for the 4th time now. But I am just curious, what is the shelf life of this kimchi recipe? I let it ferment in room temperature for 2 days and it’s now stored in the refrigerator. Hoping for your response soon. Thanks! ^_^
Hey Maangchi, This is the first time I made kimchi and it’s Super easy and tasty!! But because I’m staying in Malaysia and it’s forever hot weather. The kimchi is easy to fermented. After I made the kimchi and put in room temperature for 1 day then I store into the fridge. However, my kimchi become very sour only after 1 week? What could be the reason my kimchi become sour so fast? And also, the kimchi become not crispy after 2 weeks. Usually the kimchi can be crispy all the time, right? Is it the reason I did not drain the cabbage well after I washed?
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Hello!, Can i substitute hot pepper powder for sweet paprika or red chili powder ? I cant find hot pepper powder here. Thank you !
The heads of Napa cabbage I generally find here are absolutely HUGE, 4-6 lbs each. Do you think I can safely divide one into smaller portions? Or what would you recommend?
Me and my friend made this recipe and it turned out really well for us!! I gave some to my boyfriend’s family and they loved it too. I think I’ve won their hearts =p
http://livejennormously.com/homemade-cabbage-kimchi/
I’ve written a blog about it and steps we took. The cabbage we used were way too big so we actually didn’t have enough of the paste. Oh well, I’ll know for next time =]
I just completed my first try at making Kimchi. Wow it was so delicious. It also helps me to digest. But maybe tonight I just eat Kimchi. Thank you so much for such a wonderful recipe. Mmmmmm.
Made this recipe yesterday. 5 pounds Napa Cabbage. Just very little paste left over. This is great flavor. I used my 40ºN Red Boat fish sauce. Thanks, Maangchi. I couldn’t be happier.
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I heard red boat fish sauce is also good. I should try it out someday. Looking at your kimchi jars makes me so happy this morning. I can guess you will keep filling the jars when they run out. Good luck!
Hi Mangchi,
Just wondering if it’s safe to eat kimchi and kimchi jjigae when pregnant?
after a ton of research and sourcing the required ingredients i was able to find this recipe wich seemed like the best . my first time doing kimchi the only thing i was missing was fermented salted shrimp so i just added a little more fish sauce. really excited to try it!!!!
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