A simple, authentic kimchi recipe, that doesn't involve burying a crock in your backyard. The flavor is bright, hot, and pleasantly sour. Kimchi is a staple in Korean cuisine as a traditional side dish made from salted and fermented vegetables.


  • 1/4 lb ginger (peeled and cut into chunks)
  • 1/4 lb fresh chili pepper (trimmed of stems, seeded if desired)
  • 2 tablespoons whole, sugar (optional)
  • 1/4 cup sea salt (divided) *must be sea salt--regular (iodized) kitchen salt will cake
  • 2 large heads Napa cabbage (chopped into large chunks, roughly 2x2)
  • 1 1/2 lb carrots (peeled and cut into finger length sticks, 1/4 inch thick)
  • 1 1/2 lb radishes (peeled and cut into finger length strips, 1/4 inch thick)
  • 8 heads garlic (peeled and chopped)


  1. Place ginger, chili peppers, sugar, and 1 tablespoon sea salt into a blender or food processor. Process until you form a smooth paste.
  2. Place chopped cabbage into a large mixing bowl, sprinkle with remaining sea salt and cover with warm (not hot) water. Stir until salt dissolves and allow the cabbage to sit for 20-30 minutes. Drain the cabbage and pat dry.
  3. Place the cabbage, carrots, radish, and garlic in a large mixing bowl. Spoon in the chili and ginger paste you prepared in step #1 and toss to coat.
  4. Transfer the mixture into seal-able jars, cup by cup, pounding down the vegetable with a spoon until they release their juice. Continue layering and pounding until all the vegetables have released all their juice and the level of brine fully covers the vegetables and that the vegetables rest within one inch of the crock's lip.
  5. Seal the jars and ferment at room temperature for at least 1-2 weeks before trying the kimchi. If you prefer a more sour flavor, ferment longer. Transfer to the refrigerator when the kimchi had reached the desired level of sourness where it will keep for at least 6 months. *Crack the lid to let air bubbles out once a day if fermenting in mason jars*

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