Side note before we begin:

If you want to read from the best go to the Queen of Great Korean Recipies here!:

Things you will need for Kimchi

Fermentation Vessels!: Crock or fermenting mason jar lid

Napa Cabbage

Radishes, Carrots or other root vegetables


Green Onions

Fish Sauce (Optional)

Chlorine Free Water (purified)

Sea Salt (If you used iodized the hippie gods will kill you) You can use salted sardines which is more traditional if you’d like!


Hot Pepper Flakes

Chili Powder

Most of these ingredients are just an option. It is impotant to have cabbage, a couple types root vegetables, and generally a quartet of onion, garlic, ginger and hot pepper flakes in any of their many fomrs. I asked a Korean friend for his grandmother’s recipe and he told me she has never once used a recipe. She makes it a little differently every time and has a lot of fun playing around with ingredients. There are some steps you MUST follow but for the most part YOU SHOULD HAVE FUN TOO!! Koreans made their kimchi based on what was available in their environment at the time so why should you be any different?

NOTE: I am not going to pretend to be an expert on this subject but here is some interesting information on the rich Korean culture behind Kimchi.


Koreans were the masters of fermented fish (Jeotga), fermented soybeans (Miso in Japan doenjang in Korea) and fermented vegetables (kimchi). Kimchi has been made for centuries in Korea, and the changes of this cuisine are indicative of the history of the country and the availability of resources. Since the introduction of hot pepper spices and napa cabbage into their cuisine they are now some of kimchi’s staples. However, they were were only recently introduced to Korea during the 17th (hot peppers) and 19th century (napa cabbage). They would store them in giant crocks that they would bury underground for the entire winter (or longer if needed). Original kimchi was made primarily out of wild radishes. To this day the average South Korean consumes 40 pounds of kimchi per year! It is even common for businesses to pay their workers more in the fall  because that is when they buy their kimchi making supplies for the whole year.

Here is everything I need. I only used about half of the Napa Cabbage in the picture and only about half of the carrots.
These are all of the vegetables (no spices yet) (Napa Cabbage is on the bottom). I soaked them overnight in a sea salt water brine. If it tastes as salty as sea water it’s perfect.
Push it down until the salt water comes up.

Put a little plate on top (the jar full of water is there to hold it down) And cover with a clean cloth.

Next Day! Drain water
Spices! 2 T. Ginger 2T. Hot chili peppers, 4 cloves of garlic, and 1/2t fish sauce (Feel free to play around with these amounts to your liking)
Mix it up! (You might need to wear a glove depending on how spicy it is)!
Push down until spicy brine floats on top.
Suck out the air!
Here is my kimchi next to my sauerkraut and sourdough starter. All three are ready to be tucked away for the night.


Tastes great on tacos!