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Traditional Napa Cabbage Kimchi : Small-Batch, Kimjang-style

This small-batch kimjang kimchi is made with 2 kg of kimchi (napa) cabbage, a clean squash base, and traditional seasonings. It’s a classic-style winter kimchi made for slow, steady fermentation, with a refreshing flavor that develops beautifully over time.
Prep Time6 hours
Cook Time30 minutes
Fermentation3 days
Total Time6 hours 30 minutes
Course: Kimchi
Cuisine: Asian, Korean
Keyword: Baechu Kimchi, Cabbage Kimchi, Gimjang, Kimjang, Napa Cabbage Kimchi, Whole cabbage kimchi
Servings: 3 liter-jar (3.2 quarts)

Equipment

  • 1 3 liter-jar or container (3.2 quarts)

Ingredients

Cabbage & Brine (절이기)

  • 2 heads ≈2 kg napa cabbage
  • 1 cup coarse sea salt ≈200 g
  • 6 cups water

Kimchi Base (김장 양념 베이스)

  • 80 g butternut squash peeled
  • 1-2 dried pyogo shiitake mushrooms
  • 1 piece dashima kombu, 5×5 cm
  • 1½ cups water
  • 1 tbsp all-purpose flour
  • ½ cup water for slurry

Vegetables & Aromatics (야채 + 양념재)

  • 300 g kohlrabi or Korean radish matchsticks
  • 200 g daikon 1-inch half-moons
  • ½ medium onion blended or grated
  • 5 cloves garlic ≈2½ tbsp
  • ½ tbsp grated ginger
  • 2–3 stalks green onion ≈½ cup sliced

Seasoning (양념)

  • ⅔ cup gochugaru (Korean red chili powder) ⅓ cup to mix for mixing with kimchi base + ⅓ cup for mixing with kohlrabi (or Korean radish) matchsticks
  • 2 tbsp saeu-jeot Korean salted shrimp
  • 2 tbsp anchovy fish sauce swap saeu-jeot and fish sauce with 2 tbsp guk-ganjang (Korean light/soup soy sauce) and 2 tsp coarse sea salt
  • ½ cup water + 1 tsp sea salt finishing brine

Instructions

1️⃣ Brine the Cabbages

  • Split each cabbage through the base and pull apart gently.
  • Dissolve half the salt in water and wet each cabbage thoroughly.
  • Sprinkle remaining salt between leaves, especially the stems.
  • Brine 5–6 hours, flipping every 1–2 hours.
  • Rinse 2–3 times and drain 30 minutes.

2️⃣ Make the Squash Base

  • Add squash, pyogo, dashima, and 1½ cups water to a pot.
  • Simmer gently. Remove dashima after 10 minutes.
  • When squash softens, remove pyogo and mash squash directly into the broth.
  • Mix flour with ½ cup water and add to the pot.
  • Simmer until lightly thickened.
  • Cool completely.

3️⃣ Prep the Vegetables

  • Matchstick the kohlrabi, slice daikon,
  • blend onion with a spoonful of cooled base,
  • and lightly pulse garlic and ginger.

4️⃣ Mix the Yangnyeom

  • Bloom half the gochugaru in the cooled squash base.
  • Mix the rest of the gochugaru with the kohlrabi.
  • Add onion, garlic, ginger, green onion, saeu-jeot, and fish sauce.
  • Combine until glossy.

5️⃣ Assemble the Kimchi

  • Spread seasoning between every leaf.
  • Tuck daikon half-moons between layers.
  • Pack tightly into a 3-liter container.
  • Make a finishing brine with ½ cup water + 1 tsp salt to collect leftover seasoning and pour it over the top.
  • 💡 Tip:
  • Use small containers for longer freshness.
  • Flip the top piece upside down—larger leaves change less during fermentation
  • and act as natural protection even without a fermentation weight.

6️⃣ Ferment

  • Ferment at room temperature for 1–2 days (18–20°C).
  • Move to fridge once bubbles and a light tangy aroma appear.