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Course Side Dish
Cuisine Korean
Servings 2 kg


  • 2 kg Chinese leaf (Napa cabbage)
  • 6 tbsp Salt

Kimchi paste (Yangnyeom)

  • 3 tbsp Glutinous rice flour
  • 300 ml Soup stock (300ml water+7g dried anchovy+3g kelp)
  • 60 g Korean chilli powder
  • 2 tbsp Salted shrimp
  • 4 tbsp Anchovy sauce (2.5 tbsp Fish sauce/Nampler)
  • 2 tbsp Honey
  • 2 tbsp Grated garlic
  • 2 tsp Grated ginger
  • 60 g Onion
  • 1/2 Apple
  • 200 g Mooli (Raddish)
  • 25 g Chive
  • 3 Spring onion


  • Make small cut in the core of the chinese leaf with a knife and cut it by hand. Cut the chinese leaf into 1/4.
  •  Wash the leaves one by one with water.
  • Keep the cut end up and sprinkle salt between the leaves. After sprinkling salt, hold the chinese leaf tightly and let it blend in.
  • Place the core of the cabbage in the bag alternately so that the leaves do not overlap.
  • Push it about 20 times to let air out. It makes salt easy to mix with the chinese leaf.
  • Keep salted Chinese leaf overnight in cool place. There's a lot of water coming out, so put it in a bowl.

Kimchi paste (yangneom) Instructions

  • Make soup stock. Put dried fish and kelp in hot water and let them cool down.
  •  Put glutinous rice flour and soup stock and mix well.
  • Heat it up.
  • Turn off the heat when it thickens.
  • Slice the spring onion thinly and diagonally. Cut the chives into 2cm lengths.
  • Shred the mooli (radish)
  • Cut onions, apples, and ginger into chunks, put them and puree with a mixer.
  • Mix mooli (radish), spring onion, chive, glutinous rice flour paste and puree.
  • Mix salted shrimp, anchovy sauce (fish sauce/ nampler), honey and korean chilli powder.

How to finish kimchi 

  • Change the water twice and wash the chinese leaf. Please wash the leaves well as it's very salty. ** Point : Remove the salt until you feel the salt is light **
  • Check the salt level. Try the leaves and the core together.
  • Squeeze the chinese leaves tightly and place the cabbage side up.
  • Spread each leaf with yangnyeom (kimchi paste) and roll it tightly from the core.
  • Add the leftover leaves to the remaining kimchi.
  • Keep in a food container after wrap it in wrap so it doesn't touch the air as much as possible.
  • Leave at room temperature for 2-3 hours and then keep in the refrigerator.
  • Cut it into bite-size pieces and serve it.


** Point : Remove the salt until you feel the salt is light **
** The best time to eat : from the next day to the week **
The taste of kimchi changes day by day.
Keyword Kimchi, napa cabbage kimchi, spicy