For: 13 pints
30 min
Ready in:
1 h 30 min


  1. Cut the cabbage into 2 inch pieces.
  2. Was throughly and place in a large container.
  3. Season generously with the salt, making sure to get salt on all the pieces of cabbage.
  4. Let the cabbage sit in the salt for about 1 hour. I like to mix about every 15 minutes to make sure the cabbage is wilting evenly, but this is not necessary if you mixed the salt throughout the cabbage well.
  5. The cabbage is ready when you press into a thick part and it leaves an indent. You want the salt to soften it a little, but still keep it crisp.
  6. Drain the saltwater your cabbage is now sitting in.
  7. Blend together the onion, bell pepper, garlic, and ginger. We will call this mixture the kimchi sauce.
  8. Now you will take the kimchi sauce, fish sauce, and pepper powder and mix in with the cabbage according to taste. You may not use all the ingredients according to the recipe measurements, but should come close to it.
  9. Add enough fish sauce until it is slightly more salty than you prefer. As the kimchi ferments, it will release more water from the cabbage, diluting the flavor.
  10. Add pepper powder according to how spicy you would like your kimchi.
  11. The kimchi sauce is then added to be able to mix and incorporate everything without dry pepper spots.
  12. Always add a little of everything at a time, tasting before adding more. Don't worry too much about the measurements, because if you follow this recipe even some what closely, it will turn out good!
  13. Place mixture into glass jars, pressing the kimchi down to pack it in. Fill to about 2 inches from the top.
  14. For fast fermentation, place on countertop for 1-2 days, depending on how sour you want the kimchi. Move to the fridge once your kimchi reaches desired sour-ness. For better flavor development, slowly ferment kimchi in the fridge for about 3 weeks. The longer it ferments, the more sour it will be.
  15. It is a personal preference whether kimchi is eaten almost raw (fresh) or sour (fermented).
  16. Be sure to place the jars on top of a plastic bag to protect countertops and reduce mess in the fridge. As the kimchi ferments, it will expand and release gases, causing juice to leak. Open full jar over the sink for the same reason.


  • I like to use a storage container designated for my kimchi. This is the only container I have that is large enough to fit all the cabbage and have enough room to mix.
  • If you store kimchi in any plastic, the container will smell like garlic forever.
  • I recommend using gloves so you hands don’t smell like garlic for days.

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