Jo Zimny


Fermented Veggies are so good for you. The original recipe came from Vegetarian Times, but I added a few things and made this my own recipe. It's very simple to make and tastes great! You can add more ground chili to this if you like it hot and spicy! This will sour as it ages so if you find it too tart you can always add it to Kimchi Stew that can be found at

★★★★★ 1 vote
15 Min
24 Hr


2 1/2 c
clean filtered water
1/2 c
coarse sea salt
1 small
head napa cabbage (1 1/2 pounds) halved and cut into 1/2 inch pieces
1 tsp
ground hot peppers
1 medium
diacon radish (4 oz) julienned
green onions cut in 1/2 inch pieces
2 Tbsp
unseasoned rice wine vinegar
2 large
anaheim chilies cut in 1/2 inch pieces
2 large
cloves garlic minced (2 tsps.)
2 tsp
grated fresh ginger
1 tsp
xyla or other sweetener

How to Make Kimchi


  • 1Put the water in a non-reactive bowl, like a crock or glass bowl. Add the salt and stir it around, then add the cabbage and stir it around to coat. You can also use rubber gloves and toss this mixture, it works great.
  • 2Leave this overnight and then drain in a plastic seive. I rinsed mine slightly to get some of the salt off. Clean out the bowl you used to soak the cabbage and put the cabbage back into it.
  • 3Add all the other ingredients and toss using your rubber gloves and then pack it as tight as you can into a quart canning jar. I got the whole thing into the jar by pressing down with each addition. It should be watery on the top when you're done.
  • 4Seal the jar with the lid and leave it 2-3 days before serving. Flip the jar up side down occasionally to ensure the liquid moves from top to bottom and back again. Store in the fridge for up to 2 weeks.
  • 5Enjoy!

Printable Recipe Card

About Kimchi

Course/Dish: Vegetables
Hashtag: #kimchi