Gluten Free Napa Cabbage Kimchi

Kimchi, also spelled kimchee and gimchi, is a fermented Korean side dish made of cabbage and other vegetables with a number of other ingredients. In traditional preparation, kimchi is fermented in jars underground. There are too many different varieties of kimchi to mention, but I enjoy the napa cabbage version. Napa cabbage is tender and sweet. This recipe is my own mildly spicy version. It reminds me of spicy coleslaw that has rested overnight or a couple of days, you know, when it becomes soft instead of crisp. Kimchi may be eaten fermented or fresh, which is how I use it. Serve this napa cabbage kimchi with rice and Korean pulled pork or strain it and use as a filling with pulled pork in Gluten Free Egg Rolls. (Stay tuned in for my Korean Pulled Pork Recipe.)


Gluten Free Napa Cabbage Kimchi


Yield: Makes 6 - 8 servings

Gluten Free Napa Cabbage Kimchi

A quick, non-fermented kimchi recipe made with napa cabbage, which is tender and sweet. With a little kick from hot chili oil, this recipe is the perfect balance of sweet and spicy.


  • 1 large napa cabbage, thinly sliced (hard, thick pieces removed)
  • 1/2 teaspoon salt
  • 1 - 2 carrots, shredded
  • 4 green onion, thinly sliced and chopped
  • 1/4 cup + 2 Tablespoons sweet chili sauce¬†(Thai Kitchen brand) (or my [mild homemade sweet chili sauce]] with added red pepper flakes
  • 2 Tablespoons gluten free hoisin sauce¬†(Dynasty or Wok Mei brands)
  • 2 Tablespoons gluten-free reduced-sodium tamari (San-J) or GF soy sauce (Kikkoman)
  • 2 teaspoons fish sauce (Thai Kitchen brand)
  • 1 teaspoon hot chili oil (store-bought or homemade, or more for additional heat (omit for kids)
  • 4 teaspoons sweet rice flour


  1. Combine the cabbage and salt and allow to drain in a large colander, 30 - 60 minutes.
  2. Toss together with carrots and green onion.
  3. Make the sauce by combining sweet chili sauce, hoisin sauce, tamari sauce, fish oil, and chili oil. Toss with the cabbage.
  4. Sprinkle in enough sweet rice flour to soak up most of the sauce. You want it to be wet, though. Refrigerate, covered, until ready to use. More sauce will develop as it chills. The water from the cabbage continues to drain out. If you prefer a thicker sauce, bring the sauce to a boil over medium-high heat and stir until thick. Add a slurry of cornstarch and water as needed, to thicken. (Begin with 1 teaspoon of each.)

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