This easy napa cabbage kimchi recipe from Yano Shiho uses about 1 kg (2.2 lb) of napa cabbage, salted for at least 1 hour 30 minutes, then mixed with a simple seasoning made without glutinous rice paste. Instead, 3 tbsp doenjang (Korean fermented soybean paste) and 200 ml (6.8 fl oz) apple juice are used to build savory depth and gentle sweetness.
Gochugaru, anchovy fish sauce, minced garlic, and ginger are combined with doenjang for a rich, savory flavor, while the apple juice adds mild sweetness and a fresh finish. The key is to drain and squeeze the salted cabbage thoroughly before mixing in all of the seasonings. After fermenting at room temperature for one day, the cabbage stays crisp while the seasoning becomes evenly absorbed.
Because there is no need to cook a rice-flour paste or blend a complicated seasoning base, this is a practical recipe when you want to make napa cabbage kimchi at home with a simpler method.
⏱️ Cooking Time: About 1 hour 50 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1/2 head napa cabbage for kimchi, about 1 kg (2.2 lb)
- 15 stalks garlic chives
🧂 Seasonings & Sauce
- 2 heaping tbsp coarse salt
- 3 tbsp doenjang (Korean fermented soybean paste)
- 4 tbsp anchovy fish sauce
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 6 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sugar
- 200 ml (6.8 fl oz) apple juice
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Easy Napa Cabbage Kimchi
- Prepare the ingredients: Cut 1/2 head napa cabbage into roughly 2–3 cm (0.8–1.2 in) square pieces. Cut the 15 stalks of garlic chives into 2 cm (0.8 in) lengths.
- Salt the cabbage: Place the prepared cabbage in a large bowl and sprinkle evenly with 2 heaping tbsp coarse salt. Toss well and let it sit for at least 1 hour 30 minutes. Placing a heavy object on top can help speed up the salting process. Turn the cabbage from top to bottom 2–3 times during this time so the salt is distributed evenly.
- Rinse and remove excess water: Lightly rinse the salted cabbage with clean water, then squeeze it firmly with both hands to remove as much moisture as possible.
- Add the seasoning and mix: Place the drained cabbage in a bowl. Add the cut garlic chives, 3 tbsp doenjang, 4 tbsp anchovy fish sauce, 1 tbsp minced garlic, 1/2 tbsp minced ginger, 6 tbsp gochugaru, 1 tbsp sugar, and 200 ml (6.8 fl oz) apple juice. Toss thoroughly until the cabbage is evenly coated.
- Seal and ferment: Transfer the seasoned kimchi to a zip-top bag, pressing out as much air as possible before sealing. Let it ferment at room temperature for one day.
✓ Key Tips for Success
- Remove as much moisture as possible: If the salted cabbage is not squeezed thoroughly, the remaining water will mix with the apple juice and dilute the seasoning. Firmly squeeze the cabbage with both hands before adding the seasoning so the finished kimchi does not become overly watery or bland.
- Turn the cabbage while salting: If the cabbage sits untouched for the full 1 hour 30 minutes, the pieces at the bottom may salt more quickly than those on top. Turn everything over 2–3 times so the salty liquid reaches the cabbage evenly.
✓ Serving Tips
- After fermenting at room temperature for one day, transfer the kimchi to the refrigerator and serve it chilled. The savory depth of the doenjang and the mild sweetness of the apple juice become more balanced as the flavors settle.
- Serve it with simply boiled suyuk (Korean boiled pork) or grilled samgyeopsal (pork belly). The crisp cabbage and savory seasoning pair well with rich pork dishes.
- Serve well-fermented kimchi over warm white rice with a fried egg for an easy meal that does not require many additional side dishes.
✓ How to Choose Good Napa Cabbage
- Outer leaves and color: Look for cabbage with deep green outer leaves and bright yellow inner leaves. The leaves should look fresh rather than wilted or dried out.
- Firmness and weight: Choose a head that feels heavy for its size and has tightly packed leaves. It should feel firm when gently pressed.
- Cut stem: The cut surface at the base should look clean and white, with a firm stem that is not soft or mushy.
✓ Napa Cabbage Kimchi Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 38.00 kcal |
| Carbohydrates | 6.49 g |
| Protein | 1.98 g |
| Fat | 0.43 g |
| Sodium | 551.00 mg |
Based on napa cabbage kimchi per 100 g. Actual nutrition values may vary depending on the variety, ingredients, product, and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why does so much liquid collect after I mix the kimchi?
This usually happens when too much moisture remains in the cabbage after salting and rinsing. Squeeze the cabbage firmly by the handful until very little water comes out before adding the seasoning, which helps prevent the kimchi from becoming excessively watery.
Yano Shiho’s napa cabbage kimchi has a simple seasoning that does not require a separate glutinous rice paste. The savory depth of doenjang and the subtle sweetness of apple juice blend naturally, while properly salting and draining the cabbage helps preserve its crisp texture. After one day of fermentation at room temperature, the seasoning becomes more evenly absorbed throughout the cabbage.
If making kimchi from scratch usually feels complicated, or if you want an easy napa cabbage kimchi recipe without rice paste, this version is a straightforward one to try. The combination of apple juice and doenjang gives it a distinctive flavor that pairs well with suyuk, grilled pork belly, or simply a bowl of warm rice.
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