I choose to make my own kimchi because it’s delicious, it’s great for beneficial bacteria, and the kimchi you find in stores are either very expensive, or they contain harmful ingredients such as MSG.
- 1 head napa cabbage
- ¼ c unhulled, raw sesame seeds
- 1 square inch fresh ginger root thinly sliced
- 1-2 tsp red chilli pepper flakes (more if you like it spicy; substitution: cayenne in a smaller amount)
- 1 ½ T unrefined salt
- 1 large daikon radish thinly sliced (Korean white radish, you could use a bunch of regular radishes instead)
- 2-3 cloves garlic minced
- 1 bunch green onions thinly sliced (sometimes I use a leek instead)
The Kimchi Recipe
Roughly chop the cabbage into 1 inch pieces, add in the other ingredients.
Stir for 5-10 minutes – it will start to juice.
Cover the bowl with a tea towel overnight.
In the morning, mix thoroughly and pack into sterilized (boiled for 3 minutes) glass canning jars leaving 1 inch of head space.
Tighten the lids on with rings. You do not need to use new lids—just sterilize used lids in boiling water.
This recipe usually makes about 2 quart jars (total of 8 cups) of Kimchi, but it depends on the size of the head of cabbage.
Leave at room temperature for 3 days to ferment.
It will be ready to eat after 3 days, otherwise move to the refrigerator where it will keep for months.
Do you like it? See more healthy & delicious recipes.