Table of Contents



  • 1 Napa cabbage
  • Kosher salt, around 2 or 4 tbsp, depending on size of cabbage
  • 2 Carrots, peeled, chopped into 3 cm lengths and sliced into thin strips
  • Several scallions, split down the middle and chopped into 2 cm lengths
  • 1 Head (or at least 8 cloves) of garlic, peeled
  • 2 tsp Minced ginger (or 4 cm fresh ginger)
  • 3 tbsp Fish sauce
  • 1/2 cup Korean chili powder (more if you like a lot of heat)


  1. Cut cabbage into quarters lengthwise.
  2. Wash cabbage and other veggies in water with salt and vinegar to remove impurities.
  3. Core cabbage and chop into 1-inch wide strips. Place into a very large bowl.
  4. Toss cabbage with salt to taste (should have “zing” without being too salty).
  5. Mix in carrots and scallions.
  6. Leave for an hour or two, stirring once in a while.
  7. Make a paste of garlic, ginger, and fish sauce in mini chopper or food processor.
  8. Add the paste and chili powder to the cabbage mixture. Mix very well.
  9. Stuff into clean jars, pressing down to remove trapped air.
  10. Put in a cool place (18°C) for 2 or 3 days.
  11. Ready to eat! Store in the fridge for up to 4 weeks. After that, use it for soup.

Yield: About 2 litres.

Source: Loosely based on 3 or 4 internet recipes.


  • You can add all sorts of other things along with the carrots and scallions: daikon, broccoli, apples, oranges, etc.
  • If eating prematurely (before fermentation), add a splash of sesame oil to mellow the spice and improve flavour.

Source: Fresh Foodie

recipes/kimchi.txt · Last modified: 2010/08/05 18:30 by Fresh Foodie
Recent changes RSS feed Creative Commons License Donate Powered by PHP Valid XHTML 1.0 Valid CSS Driven by DokuWiki