Healthy Kimchi

Healthy Kimchi


For the Brine:

  • 1 medium Napa cabbage
  • 1/4 cup sea salt

For the Kimchi Paste:

  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
  • 1 tablespoon sugar
  • 2 tablespoons Korean red pepper flakes (Gochugaru)
  • 3 green onions, chopped
  • 1 medium carrot, julienned
  • 1 daikon radish, julienned (optional)

Cooking Steps:

Preparing the Cabbage:

Step 1: Cut the Napa cabbage lengthwise into quarters. Remove the core.

Step 2: In a large bowl, dissolve sea salt in water to create a brine.

Step 3: Submerge the cabbage quarters in the brine, ensuring the salt water reaches between the leaves. Let it soak for 2-3 hours, turning occasionally.

Making the Kimchi Paste:

Step 4: Rinse the salted cabbage under cold water and let it drain.

Step 5: In a mixing bowl, combine grated ginger, minced garlic, fish sauce, sugar, Korean red pepper flakes, chopped green onions, julienned carrot, and daikon radish (if using).

Assembling the Kimchi:

Step 6: Using gloves, spread the kimchi paste between the cabbage leaves, ensuring each layer is coated.

Step 7: Tightly pack the kimchi into a clean glass jar, pressing down to remove air bubbles.

Step 8: Leave some space at the top of the jar and seal it.


Step 9: Place the jar in a cool, dark place for 1-5 days, depending on your desired level of fermentation.

Step 10: Check the kimchi daily, pressing it down to keep it submerged in its juices.

Step 11: Once fermented to your liking, refrigerate the Homemade Kimchi.

Step 12: Enjoy your Homemade Kimchi as a side dish, in stir-fries, or as a flavorful addition to various dishes.

Delight in the authentic taste of Homemade Kimchi – a versatile and tangy condiment that adds a burst of flavor to your meals.

*Recipe on video and text may differ from each other!

How to cook Healthy Kimchi:

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