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Basic Kimchi

by Livestrong_Recipes  |  Nov 10, 2018

Basic Kimchi
Photo Credit: sveta_zarzamora/ adobe stock
  1. PREP
  2. 00 m
  • COOK
  • 0 m
  • 00 m

Kimchi is a common Korean food; it’s just fermented cabbage and other assorted veggies.



  • 1 head Raw Napa Cabbage
  • 1/2 cup Kosher Salt
  • 1/2 Small Onion (boiled)
  • 4 stalk Fresh GREEN ONIONS
  • 4 garlic clove
  • 2 tsp Ginger Root
  • 4 tbsp red pepper flakes
  • 2 tbsp Fish Sauce
  • 1 tsp Sugar Granulated


1 Cut the cabbage into 1.5 to two-inch squares. Wash the chopped cabbage in a bowl and drain. Place the rinsed cabbage in a large bowl and add salt. Let stand for two hours. Stir a couple of times until they are soft and limp.
2 Meanwhile, cut vegetables: Slice onion. Cut green onions into about one-inch pieces. Mince garlic and ginger finely.
3 After the salted cabbage has shrunk and become limp, rinse the cabbage under cold water two times. Drain in a colander for 20 minutes. NOTE: Taste cabbage after this step to make sure it’s not too salty. If so, rinse and/or soak in a bowl of water to get all excess salt off.
4 In a large bowl, mix thoroughly drained cabbage with red pepper, fish sauce, sugar and already cut/minced vegetables. Taste and add little salt if it is necessary.
5 Pack the kimchi into a jar. Let the jar stand at room temperature for one to two days for fermentation before placing it in the refrigerator.
6 TIP: For added flavors, nutrients and color, you can add other vegetables including: carrots, radishes, apples, beets, cauliflower and kale, etc.