Go Back
No ratings yet

Basic Kimchi


  • 1 large head of napa cabbage 3-4 pounds, cut into 2-inch chunks
  • 1/3 cup kosher salt
  • 1 pound daikon radish julienned
  • 1 bundle green onions trimmed and cut into 2-inch lengths
  • 8-9 cloves garlic peeled
  • 3 inches fresh ginger peeled
  • 1 tablespoon sugar
  • 4-7 tablespoons gochugaru


  • Place the chopped cabbage in a large bowl and add salt. Use your hands to rub the salt into the cabbage and let it sit overnight.
  • The next day, rinse the cabbage and let it drain. Return the cabbage to the bowl and add the prepared daikon and green onion.
  • In a small food chopper or processor, combine the garlic cloves, ginger, and sugar. Chop until a paste forms. Add it to the bowl with the vegetables.
  • Finally, add the gochugaru. For a batch this size, I like to use 5-6 tablespoons. That makes a mildly spicy batch. If you're very sensitive to heat, use less. If you want something a little more zippy, add more.
  • Use your hands to work the spices into the vegetables. Pack it all into a half gallon jar or small crock. Weigh it down with a 4 ounce jar or pickling weights and cover the vessel with an airlock or kitchen cloth (the airlock helps keep the fragrance confined).
  • Let the kimchi ferment for five to six days, until you like how it tastes.
  • When the kimchi is done, portion it into jars and refrigerate.