Homemade Kimchi

barbara lentz


This is a great easy recipe for kimchi. You can adjust the heat by adding more or less Korean chili flakes. Easy and nutritional


☆☆☆☆☆ 0 votes

2 Hr 10 Min
No-Cook or Other


  • 1 large
    head green cabbage cored and chopped
  • 1 bunch
    green onions
  • 2 medium
    carrots thinly sliced
  • 1/3 c
    kosher salt
  • 2-4 Tbsp
    korean chili flakes
  • 12 clove
    garlic minced
  • 3
    inch piece fresh ginger grated
  • 2 tsp
    fish sauce
  • 2 Tbsp
    white miso paste
  • ·
    unsweetened apple juice

How to Make Homemade Kimchi


  1. Place the cabbage and carrots in a large bowl. Sprinkle the salt over the top and massage it into the veggies. Fill with cold water and let sit for 2 hours. Drain the cabbage mixture.
  2. Cut the dark green parts of the green onions off and mince. Set aside. Place the white and light green parts of the green onions in a food processor.
  3. Add the garlic, ginger, miso paste, and Korean chili flakes. Process until well incorporated. Add the fish sauce and apple juice and process until it looks like a thin pancake batter.
  4. Stir the dark green parts of the green onions into the cabbage mixture. Pour the garlic paste over the cabbage mixture and massage it well.
  5. Cram the mixture in 4 to 5 pint jars pressing it down making it super tight. Place the lids on the jars and set them on rimmed baking sheet. Let sit at room temp for 72 hours once a day press the cabbage mixture down with a spoon letting the bubbles rise to the top and release the gas.
  6. Refrigerate after three days. The longer it sits the stronger it gets.

Printable Recipe Card

About Homemade Kimchi

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Japanese

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