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+ servings


Servings 1 gallon


  • 1 large head napa cabbage
  • 5 carrots
  • 2 daikon radish
  • 5 green onions
  • 25 cloves garlic
  • ¼ cup + 2 Tbsp. Korean red pepper flakes (gochugaru, available at Asian grocery stores)
  • 3 Tbsp. fish sauce
  • 4-inch knob of ginger
  • ½ cup kosher salt
  • 2 tsp. coconut sugar


  • Cut cabbage into 2-inch pieces and place in a large mixing bowl.
  • Cover cabbage with water and salt. Press down on the cabbage with a plate until water comes over the top. Let sit for 45 minutes.
  • Cut carrots and daikon into matchsticks (a mandoline is helpful here). Set aside.
    carrots and daikon radish
  • Cut green onions into ¼-in. pieces and set aside.
  • In a food processor, blend the remaining ingredients to form a thick paste.
  • Drain and rinse cabbage, then put it back in the bowl. Add carrots, daikon and green onions.
  • Coat veggies well with the pepper paste, then transfer to a fermentation pot or glass jar.
  • If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate. Cover loosely with a lid.
    kimchi ready
  • Let kimchi ferment for 5 days to 2 weeks, tasting every few days until it reaches a sourness you like. Keep in mind it will continue to ferment a little after you put in the fridge.
  • Transfer finished kimchi and liquid to glass quart jars with lids. Store in the fridge.
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