How to make it

  • 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks and discard.
  • 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate or something on top to make sure it stays submerged, then let stand for at least 2 hours. Agitate 3 or 4 times. If you have a hot date you can leave it longer.
  • 3. While the cabbage is soaking mix the other ingredients in a very large SS or glass bowl.
  • 4. Drain and rinse the cabbage then shake loose any excess water.
  • 5. If you’re all suited up you can add the cabbage to your spice mixture and gently mix it together. Rest a bit and mix some more. Try not to break up the cabbage but mix well.
  • 6. Pack the kimchi in a clean glass jar or jars large enough to hold it and the liquid (make sure the cabbage is covered with liquid) and cover it tightly. Let stand for one to two days in a cool place out of direct sunlight.
  • 7. Check the kimchi after 1-2 days. If it's bubbling a bit, it's ready and should be refrigerated. If not, let it stand another day, when it should be ready. You can loosen the lid just a tad to release any built up gasses but aim the mouth of the jar away from your face. Good.
  • 8. Once fermentation starts, serve or store in the refrigerator.
  • I like to leave this for a week or so to let the flavors develop and combine but “new” kimchi is delicious. In Korea they used to put this in stone jars and bury it for years against a bad crop year, so it lasts. I’ve never had a batch in the fridge for more than about a month and it does get a bit stronger with time but if you like kimchi it’s still great.
  • This is a combination side dish/condiment and often has toasted sesame seeds sprinkled on it when served. Bahp jom joo-seh-yo (pass that food please).

Reviews & Comments 7

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  • notyourmomma 9 years ago
    This is great!!!
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  • thegoldminer 12 years ago
    How does that bottle look!!!!!!!!! JJ
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  • latinfoodie 12 years ago
    I love kimchi!!! Thanks for the post!
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    " It was excellent "
    fishtrippin ate it and said...
    Excellant! Will give this a try and share it with a friend of mine who really fancies kimchi!
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    " It was excellent "
    celiac_ceahow_martine ate it and said...
    my husband grew up in Japan (his dad was navy) and he has always loved kimchi. i cannot WAIT to try this!!! maybe if i make this for him, he'll let me cook sauerkraut in the house ;-)

    btw, what's your favorite brand of fish sauce?

    and the "bird's eye peppers" ( look suspiciously like what we plant here in the states as "ornamental peppers". are they?
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    " It was excellent "
    bostyn ate it and said...
    Thank you very much for the recipe!!
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    " It was excellent "
    windy1950 ate it and said...
    My late hub was a military cook stationed in S. Korea... Camp Casey I believe... he related to me early on in our marriage some of the experiences he had while serving there, and Kimchi stood out in my memory. He said it was fermented cabbage that the locals made and buried in clay pots. Said it was very spicy and quite aromatic. Thanks for posting.

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