Simple Homemade Kimchi

Since nearly 70% of your immune system lives in your gut, keeping a balance of good bacteria can help you fight off the bad bacteria. Pickled foods, such as kimchi, contain probiotics that support digestion. 


Makes 2 pints 

  • 1 head of napa cabbage, chopped into 1-inch pieces 
  • 1/4 cup + 1 tablespoon kosher or pickling salt 
  • 1/4 cup fresh ginger, peeled and diced (about one 3-inch bulb) 
  • 7 garlic cloves, peeled and diced 
  • 3 tablespoons fish sauce 
  • 3 tablespoons chili powder 
  • 1 tablespoon cayenne 
  • 1/4 cup fresh or about 9-10 small, dried peppers/chiles, chopped 
  • 1 tablespoon granulated sugar 
  • 2 large carrots, grated 
  • 1 medium daikon radish, grated 
  • 1 bunch green onion, chopped 

Place cabbage in a large bowl and sprinkle with 1/4 cup salt. Add water to cover cabbage, stir until salt dissolves, and allow to sit for 20 minutes. Drain cabbage and pat dry. 

While the cabbage is in the salt water, blend the remaining salt and all other ingredients except for carrots, daikon, and green onion in a food processor until a paste is formed. 

Toss cabbage with carrots, daikon, green onion, and enough paste to coat ingredients. 

Place into large glass or ceramic vessel. Press down firmly with clean hands to allow juices to escape. If expelled water does not completely cover cabbage, use a clean heavy bowl or plastic bag filled with water to ensure it stays submerged. 

Store in the refrigerator and enjoy for up to 4 weeks.