Marisol Beaty


We like to eat this Kimchi over sticky white rice and beef bulgogy.


★★★★★ 1 vote

6 or more
35 Min


  • 1 medium
    chinese lettuce (napa)
  • 3 medium
  • 1 medium
    white reddish
  • 1/2 c
    white vinegar
  • 1 bunch
    green onion
  • 2 Tbsp
    sesame seeds
  • 4 Tbsp
    sesame oil
  • 1/4 c
    salt (just to soak the lettuce)
  • 6-10 clove
    garlic (depending on how much of the garlic flavor
  • 1/2-1 c
    korean red peper powder

How to Make Kimchi


  1. Wash and cut the lettuce into small pieces.
  2. Place the lettuce in a big salad container and add about 1/4 cup of salt. Let it sit for about 20 minutes but not more than 30. You want to try a little bit of lettuce and make sure is salty but not too salty. After the 30 minutes you'll rinse it once, that's why you want the lettuce to be a little salty.
  3. While you wait on the lettuce to absorb the salt go ahead and wash and chop the other ingredients. Remove the skin of the carrots and reddish and slice it diagonal. Mash the garlic and cut the green onions about 1/4-1/2".
  4. Once you have rinsed the lettuce you will add the rest of the ingredients in the same bowl. Mix it very well.

    You can eat it right away (this is not fermented Kimchi), but it is better if you let sit for about an hour. Serve it over sticky rice like Calrose.

Printable Recipe Card

About Kimchi

Main Ingredient: Vegetable
Regional Style: Korean
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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