Main ingredients 🥩
salted napa cabbagered chili powderradishgreen onionnappa cabbage outer leaves
Lim Sung-geun's Super Simple Napa Cabbage Kimchi
A super simple kimchi made quickly by mixing just the filling with a ready-made all-purpose kimchi paste.
🙋 Recommended for
- ⭐ Those who want to make quick and easy kimchi using salted napa cabbage without going through complicated kimchi-making steps
- ⭐ Those seeking a fail-proof, refreshing, and crunchy napa cabbage kimchi
Ingredients needed 🛒4 servings
- salted napa cabbage 2 heads
- all-purpose kimchi paste 900g
- radish 1/2 head
- green onion 20 stalks
- nappa cabbage outer leaves (kongnamul) to taste
- sea salt a pinch
- green garlic (optional) to taste
Recipe 🍳
- Cut green onion into 4–5cm lengths, and slice radish 3–4mm thick, following the grain.
- In a large bowl, combine sliced radish and green onion, then add 900g of all-purpose kimchi paste. Mix gently to form the filling.
- Fill the inner stems of the salted napa cabbage with the prepared filling, distributing it evenly. Lightly spread any remaining paste on the outer leaves.
- Wrap the entire cabbage tightly with the blue outer leaves to prevent the filling from falling out, then press down firmly with your hands to remove air pockets.
- Fill the kimchi crock only about 70% full, top with nappa cabbage outer leaves, press down again, sprinkle a little sea salt on top, and let it ferment at room temperature for two days before transferring to the refrigerator.
- Slice radish into matchsticks and cut green onion into 4–5cm pieces.
- Mix radish and green onion with 900g of all-purpose kimchi paste to make the filling.
- Stuff the filling into the inner parts of the salted napa cabbage.
- Wrap the cabbage with outer leaves and place it in the kimchi crock.
- Cover with nappa cabbage outer leaves and sprinkle a little salt to ferment.
Cooking tips 💡
- When slicing radish, always cut along the grain—not against it—to preserve its crisp texture.
- For extra freshness and depth of flavor, mix in fresh clam or cleaned dried pollock filaments into the filling if desired.
- To prevent overflow as the kimchi ferments, never fill the crock more than 70% full.
- Covering with nappa cabbage outer leaves and sprinkling sea salt helps block air exposure, preventing softening and off-flavors.
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