How to Make Homemade Kimchi

Kimchi: Fermented cabbage and radish pickle made with Chinese cabbage and some spices. The fermented vegetables along with chili taste amazing and filled with lip-smacking flavors.


This is the first time I tried making kimchi and totally loved it. In fact, I already finished the two jars that were made recently. I am definitely going to make another batch real soon.

kimchi recipe

How to Make Homemade Kimchi
Recipe Type: Appetizer
  • 1 Chinese cabbage, cut in strips
  • 4 garlic cloves, minced
  • 2" ginger piece, minced
  • 4-5 scallions, roughly chopped
  • 1 cup radish, grated
  • ¼ cup chilli powder
  • 2 tablespoon sugar
  • ¼ cup salt
  • ¼ cup rice vinegar
  1. Wash the cabbage leaves thoroughly under running water.
  2. Place the cabbage in a vessel and sprinkle some salt over the cabbage for 2-3 hours.
  3. Now fill the vessel with cold water and leave it for 6 to 12 hours. Drain it from water in a colander and set it aside.
  4. In another bowl add ginger, garlic, chilli, powder, salt , sugar and vinegar. Mix well to combine.
  5. Combine the drained cabbage, scallions, and radish in a bowl.Add the kimchi paste and mix well.
  6. Place the kimchi into sterilised glass jars. Cover the lid and let it ferment for 2-3 days. Shake in between and store in the refrigerator.
  7. Serve and enjoy.

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