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Piquant and pungent, this easy-to-make kimchi is delicious when fresh, with a flavor that develops as it matures.
Course Condiments & Pickles, Salad
Cuisine Best, Korean
Level Intermediate
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Pescatarian


  • 1500 grams napa cabbage (~ half a large head)
  • ¼ cup sea salt
  • 50 grams onions (~1/4 large onion)
  • 30 grams garlic (~half a head)
  • 15 grams fresh ginger (~ 1.25 centimeters, cut into coins)
  • 65 grams apple (~1/2 apple)
  • 3 tablespoons Saeujeot (salted brine shrimp)
  • 3 tablespoons cooked short-grain rice
  • 1 tablespoon myeolchijeot (fermented anchovies or fish sauce)
  • 2 teaspoons granulated sugar (optional)
  • 150 grams Korean radish (~1/4 radish shredded)
  • 150 grams carrot (~1 large carrot shredded)
  • 4 scallions (thinly sliced)
  • 35 grams garlic chives (cut into 2 inch lengths)
  • ½ cup gochugaru (Korean chili flakes)


  • Remove the core from the cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the salt.
  • Cover the cabbage with cold water. Put this in a room temperature place for 24 hours. This removes some of the excess water from the cabbage making it crunchier and it also begins the fermentation process.
  • The next day, put the onion, garlic, ginger, apple, saeujeot, cooked rice, myeolchijeot, and sugar in a blender or food processor and process until you have a smooth paste.
  • In a medium sized bowl, add the radish, carrots, scallions, garlic chives and gochugaru along with the mixture from the blender. Put on some food-safe gloves and squish the mixture together with one hand. Taste the mixture and add more gochugaru if you want it spicier.
  • Drain the cabbage then return it to the bowl along with the seasoned vegetables. Toss the mixture together with your hands until everything is very well combined.
  • Your kimchi is edible right away, but it's best to let it ferment in a cool place for at least a week.