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Recipe: Simple Kimchi

Many kimchi recipes call for things like fish sauce, daikon radish or chili paste - all ingredients that can be hard to come by. This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden.


  • 2 large heads of Napa cabbage, sliced thin
  • 2 large bunches of green onions, sliced thin
  • 1 head of garlic, minced
  • 1-2 Tbsp. grated fresh ginger (to taste)
  • 1-2 Tbsp. red pepper flakes or ¼ lb fresh chilies minced (to taste)
  • 3-4 Tbsp. sea salt


  1. Combine all ingredients in a very large bowl. Massage salt into vegetables and let sit 5-10 minutes to give the salt an opportunity to draw out the juices.
  2. Pound with a Cabbage Crusher or pounding tool until enough juices are released to cover the mixture completely.
  3. Stuff the mixture into a clean jar, pressing underneath the liquid. If necessary, add a bit of water to completely cover.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the kimchi is finished, put a tight lid on the jar and move to cold storage. The kimchi's flavor will continue to develop as it ages.

At A Glance

YIELD: Makes about 2 quarts.