kimchi recipe by ecokaren

Authentic Korean Kimchi Recipe

Servings 10
Calories 44kcal
Author Dr. Karen Lee


  • 2 Napa Cabbage
  • 2 Large Ancient Sweet Red Peppers or 1 Cup of Hot Korean Red Pepper Flakes 
  • 6 cloves garlic
  • 1/2 large yellow onion
  • 1 tablespoon grated ginger
  • 2-3 tablespoon cold water
  • 1 C chopped scallions green onions
  • 1/2 C to 2/3 C - more or less - coarse sea salt


  • Separate Napa Cabbage leaves and wash thoroughly to rid of all the dirt hidden within the leaves. Drain well, chop them in one inch widths and put them in a large glass, flat bottom, bowl or a pot.  Sprinkle salt evenly...about 1 tsp of salt to a hand full of cabbage. Cover and store the cabbage in a cool place over night - or for at least 5 hours.
  • As pictured above, there will be a little bit of liquid formed in the bottom of the bowl when cabbage gets marinated in salt. Mix the cabbage mixture and taste. If it's salty enough, then, you are ready to proceed but if it's not, then, add more salt, one teaspoon at a time. If you add more salt, wait another a couple of hours, and then, taste again.
  • If you are happy how salty it is, then, you are ready to add the rest of the ingredients. Scallions are not pictured here but you will added them later when you are mixing.
  • Add garlic, onion, peppers, ginger and water to a food processor or a blender (don't use the one you use to make margaritas, otherwise, your guests won't like the garlic tasting margaritas after making kimchi in it) and puree. It's OK to see little specks of pepper but you shouldn't have chunks.
  • Add the puree mixture and chopped scallions to cabbage and mix really well.
  • Pour the cabbage into a large glass jar - a large mouth glass jar works really well since you'll be taking out kimchi every time you want to eat it.
  • Take a large spoon and push down the cabbage until all are submerged in the liquid.
  • Store in room temperature ( 75 ºF) for a couple of days.  Don't put the lid on too tight. Burp the bottle after a day or two or when you see bubbles forming on top.
  • After a day or two, depending on how warm the room temperature is,  move the jar to the refrigerator for future consumption.
  • Repeat after me. "I made kimchi!"


Calories: 44kcal | Carbohydrates: 9g | Protein: 2g | Sodium: 5678mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 81.8mg | Calcium: 155mg | Iron: 0.9mg