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Easy Kimchi

Not your traditional Kimchi – but, boy oh boy it’s yummy!


  • 1 head Napa cabbage, cored and chopped (bite-sized pieces)
  • 1 bunch chopped green onions – 1″ pieces
  • 1 cup grated carrots or skinny matchsticks
  • 1/2 cup grated daikon radish
  • 1 tbsp. grated ginger
  • 3 cloves minced garlic
  • 1/4 cup Korean red pepper powder (increase or decrease to taste)
  • 1 tbsp. Celtic Sea salt
  • Quart size mason jar


  1. In a large bowl mix chopped napa cabbage and Celtic sea salt, set aside.
  2. Using a second bowl mix the rest of the ingredients.  This is a great time to taste to see if you would like to add more red pepper to your mix.
  3. Add the red pepper mixture to the Napa cabbage, combine well until juicy.
  4. Fill mason jar to 1″ below the top of the jar.
  5. Using a wooden pounder or the back of a tablespoon press down firmly to remove air pockets and bring juices to the top.
  6. Cover tightly with ring and lid.
  7. Keep at room temperature for about 3 days then move to your refrigerator.

A more traditional Kimchi uses quartered napa cabbage (rather than bite-sized pieces) then sprinkles salt in between the layers.  The cabbage will sit for hours.  Cabbage then is rinsed well.  In addition, dried shrimp, or shrimp paste or fish sauce is also added.

Our family prefers the smaller pieces rather the having the cabbage left in quarter-sized lengths.  We omit the shrimp too,  personal preference.

Remember this is your Kimchi.  Make it the way you enjoy eating it.

Happy Fermenting!


If you are not familiar here is a picture of Napa Cabbage. 

Here is a picture of the red pepper powder that I was able to find at a specialty store. 

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