Appetizers, vegetables

Korean Kimchi


If you love Korean food as much as I do, you probably had Kimchi before. Kimchi is a traditional Korean food. It is fermented Napa Cabbage in a spicy Korean style marinate and you can usually buy them at your local Asian supermarket or order them at Asian or Korean restaurant. Buying it at store can get expensive. As a DIYmama, I always attempt to make my own once I tried something that I really liked. Kimchi is great as a side dish, appetizer or to use as a topping to your a noodle dish.

Preparation time: 1.5 hours

Marinate time: Minimum of 3 days in refrigerator


1 Medium Size Napa Cabbage – 3 to 5 lbs
1/2 cup of Kosher Salt
1 yellow onion
5-8 cloves of garlic
1-2 inches of ginger root knob
2 teaspoon of light brown sugar
1/4 cup of fish sauce
1/4 cup of Korean chili pepper flakes (Gochugaru)
1/4 cup of water
1/4 cup of cooked white rice
1 carrot finely julienned
3 stalks of green onion finely sliced

1. Cut off about 2 inches off the base of the napa cabbage and discard. Chop up napa cabbage into bite size and rinse well.
2. In a large mixing bowl, layer chopped cabbage and kosher salt in batches and mix well. Let it sit for 1-2 hours and you will notice the salt will draw out a lot of water from the cabbage.
3. In a food processor combine onion, garlic, ginger, brown sugar, fish sauce, gochugaru pepper flakes, water and white rice. Blend into smooth paste. Your seasoning paste is done
4. Rinse out the salted cabbage. Do so at least 3 times and use a salad spinner to spin dry.
5. Combine cabbage, seasoning paste, carrots and finely sliced green onion into a large mixing bowl. Wear a pair of food service gloves and mix well by hand
6. Store your Korean style kimchi in airtight glass containers in the refrigerator and wait at least 3 days before eating.

Where to buy:
Fish Sauce:
Korean Gochugaru Pepper Flakes:
Food processor:
Air Tight Glass Container:
Salad Spinner:

To download PDF, Click here: Korean KimchiKorean Kimchi