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Cabbage Kimchi (양배추 김치) – Easy Small-Batch Recipe

A crisp, tangy kimchi made with cone (pointed) or round cabbage. Perfect when napa cabbage isn’t available. Brined briefly, tossed with a bright paste of pear, onion, and fresh chili or paprika, and ready to enjoy in just a few days. A beginner-friendly small-batch kimchi with ingredients accessible everywhere.
Prep Time1 hour
Fermentation2 days
Total Time1 hour
Course: Banchan, Kimchi
Cuisine: Asian, Korean
Keyword: Cabbage Kimchi, Cone Cabbage, Napa Cabbage Kimchi, Pointed Cabbage
Servings: 1.5 liter-jar (1.6 quarts)

Ingredients

Cabbage & Brine (절이기)

  • 900 g 2 lb cone or round cabbage
  • ⅓ cup coarse sea salt
  • 2 cups water

Kimchi Paste (김치 양념)

  • ½ medium Asian pear or red apple ≈100 g
  • ¼ medium onion ≈60 g
  • 2 fresh red chili peppers or ½ sweet paprika/bell pepper for mild version
  • 3 cloves garlic ≈15 g, crushed
  • 1 slice ginger ≈5 g, ≈1 tsp grated
  • 2½ tbsp anchovy fish sauce for vegan, 1½ tbsp guk-ganjang + ½ tsp sea salt
  • 1 cup water
  • 2½ tbsp gochugaru Korean red chili powder
  • 1 stalk green onion diagonally sliced

Instructions

Prep & Brine

  • Quarter the cabbage, remove the core, and cut into bite-sized pieces.
  • Dissolve salt in water, add cabbage, and soak 50 minutes, turning halfway.
  • (For thicker round cabbage, brine up to 60–90 minutes.)
  • Weigh the cabbage down with a plate to keep it submerged.
  • Rinse twice under running water, changing the water each time.
  • Drain for 10 minutes.
  • 💡 Why this matters: Brining draws out moisture, keeps the cabbage crisp, and prevents unwanted bacteria during fermentation.

Make the Paste

  • Blend pear/apple, onion, and fresh red chili/paprika with water until smooth.
  • Pulse garlic and ginger just minced (if blended too fine, they can turn bitter).
  • Combine with fish sauce, gochugaru, and green onion.

Mix the Kimchi

  • Gently toss drained cabbage with the paste until evenly coated.
  • Tip: Do not pound like sauerkraut. Gentle mixing keeps texture crisp.

Pack & Ferme

  • Pack into a clean jar, leaving 20% headspace. Place a fermentation weight to keep leaves submerged.
  • Ferment at room temperature 1-2 days (until bubbles form and aroma develops), then refrigerate.
  • Start eating it after 5-7 days in the fridge; Flavors reach peak around 2-3 weeks.