How to Make Kimchi

Authentic Kimchi Recipe

Kimchi is a traditional Korean condiment that’s served with most meals like fried rice, soup, noodles, dumplings and stir fry. Many people also eat it as a side dish.

Kimchi is easy to make, tastes amazing & uses the traditional process that produces good bacteria through lacto fermentation.


– 1 head Napa cabbage – ¼ cup sea salt – Filtered water – ½ pound peeled daikon radish – 6 green onions – 3 tablespoons minced garlic – 1 tablespoon grated ginger – 1 teaspoon granulated sugar – ¼ cup filtered water – 1 tablespoon fish sauce – 3 tablespoons Gochugaru

How Make Authentic Korean Kimchi


Chop Napa Cabbage

Quarter one Napa cabbage lengthwise, then remove the thick core. Slice each quarter into 2-inch-wide strips. Place the chopped Napa cabbage leaves into a big bowl.


Salt the Cabbage

Sprinkle ¼ cup of sea salt over the Napa cabbage. Massage it into the chopped leaves until they begin to soften. The leaves will shrink down.


Soak Salted Cabbage in Water

Add filtered water to cover the cabbage. The cabbage needs to stay under the water, so make sure it’s weighed down well. Let it soak in the water for about 6 hours.


Make Kimchi Paste

Combine the grated ginger,  minced garlic, granulated sugar, fish sauce, water and Gochugaru pepper. Stir until a chili paste forms.

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