Kimchi like you were born to it.

Kimchi like you were born to it.


I was introduced to Kimchi in a small grocery store owned by a Korean family. They had a large lunch buffet and their house made Kimchi was there on center stage. I tried it and I was hooked. There is something magical about the fire and funk. Here is the recipe and method I use to make mine.

Stuff you’ll need

  • 1 Napa cabbage, cut into 1-inch strips
  • 1 Bok Choy 1-2” strips
  • 1/4-1/2 cup kosher salt
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • 2 teaspoon sugar
  • 3 tablespoons water
  • 2-6 tablespoons Korean red pepper flakes (Adjust for heat)
  • 1 cup of Korean Radish cut to match sticks
  • 2 bunches green onions, cut into 1-inch pieces
  • Large (1/2 or 1 Gallon) Masson Jar
  • Stainless Steel, Porcelain, or Plastic bowl or bucket

What to do

Step 1

Place all veggies in a large bowl and sprinkle with salt. Mix thoroughly. Place in a large food grade bucket or porcelain lined pot. Stainless steel is fine as well. Press down with a large dinner plate with a weight on top. A gallon zip topped bag filled with water works well. Leave for 2-3 hours. DO NOT USE ALUMINUM. It will a) scar the container and b) add a weird metallic taste to the Kimchi.

Step 2

Use a large colander to drain and rinse the cabbage.  Rinse 3 or 4 times until all the salt is rinsed off.

Step 3

Combine veggies with the remaining ingredients and mix working the Korean pepper flakes throughout the mixture. Forget your spoons, use your hands. Food prep gloves are a good idea and FOR HEAVEN’S SAKE DO NOT TOUCH YOUR FACE AND EYES!

Step 4

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. A 1 Gallon Mason Jar works well. Place top on jar and allow to sit at 55°F-65°F for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting. At temps below 55°F and above 70°F the wrong bacteria will thrive causing off tastes.



Step 5

Fermentation will start in about 8-12 hours.  You’ll see bubbles start to form and liquid will start to rise as a result. Make sure you press down the veg down so it stays submerged. Keep the container on a plate as the liquid can and will leak out of the container. Do not keep the lid tight. You can taste a sample each day to decide if the level of fermentation is to your liking.

Step 6

After 2-5 days of fermentation, store kimchi in refrigerator. I suggest at least 4-5 days of fermentation.

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