Korean Kimchi



  • 1.5 liters water
  • 1/2 a cup salt
  • 1 Napa cabbage 
  • half white radish (this is replica for Korean radish)
  • spring onion
  • red pepper powder (Korean pepper flakes would be better)
  • 1 whole garlic
  • about 60-80 grams of ginger
  • few dried crushed red pepper (optional, if you like spicy)
  • fish sauce
  • 1/2 a onion
  • 1/2 a cup sugar


Mix half a cup salt in about 1 liters of water. Cut cabbage into fractions. Soak cabbage for at least an hour in the salted water. While the cabbage is soaking, prepare a sauce by mixing radish, sugar, pepper, crushed garlic and ginger, spring onions, onion and fish sauce. After one or couple of hours rinse the cabbage few times in cold water. Mix sauce with cabbage. Put in a jar or plastic box. Leave it in room temperature for around 24 hours. Then refrigerate.


About AagooMom

New Mom. Freelance php developer on a break now. Loves gardening, to cook, eat and feed :)

5 responses to “Korean Kimchi

  1. Pingback: Kimchi fried rice « Eat Good Blog

  2. Cannot wait to try this!

  3. Oh how I love this! My daughter’s Mother-In-Law makes this and I just love it. So glad to have the recipe – I beg her enough for her Lo Mein and Bulgogi!

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