Homemade Korean Kimchi
Crunchy, Flavorful & Packed with Probiotics. This traditional Korean kimchi uses both grated and julienned radish for extra crunch and depth of flavor. Perfect for making at home and enjoying after a few days of fermentation. Why is Kimchi so good for you? It's packed with probiotics that are great for your gut. That means better digestion, a stronger immune system, and more energy to take on your day. It’s health-boosting, naturally fermented magic in a jar. Take this everyday for 2 weeks, you’ll be amazed at how much better your body feels.
8/8/20251 min read
Ingredients
Main:
1 head napa cabbage (1.5–2 kg / 3.3–4.4 lbs)
About 1 cup coarse sea salt (for salting cabbage)
Seasoning:
150 g (5.3 oz) Korean radish (half grated, half julienned)
1/2 apple
1/2 onion
1–2 red chili peppers
5 cloves garlic
Small piece of ginger (about 1/5 the size of the garlic)
100 g (3.5 oz) cooked rice
1/2 cup anchovy fish sauce
2 tablespoons maesil extract (green plum syrup)
3/4–1 cup Korean chili powder (adjust to taste)
1 stalk green onion, sliced diagonally
Instructions
1. Salt the Cabbage
Cut the cabbage into quarters.
Sprinkle sea salt evenly between leaves, especially near the stem.
Let sit for 6 hours, turning occasionally.
When leaves are pliable, rinse 2–3 times in cold water and drain well.
2. Make the Seasoning
Blend apple, onion, chili peppers, garlic, ginger, cooked rice, grated radish, fish sauce, and maesil extract until smooth.
Mix paste with chili powder in a large bowl.
Add julienned radish and green onion, stir well, and let rest 10 minutes.
3. Season the Cabbage
Spread seasoning on each cabbage leaf, from outer to inner layers.
4. Ferment
Pack tightly into an airtight container.
Leave at room temperature for 1 day, then refrigerate.
Best flavor develops after 4–5 days.
