Learn how to make this traditional Korean side like a pro.

How to Make It

Step 1

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Step 2

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Step 3

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine. 

Step 4

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Step 5

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

Step 6

After 2-5 days of fermentation, store kimchi in refrigerator.

Ratings & Reviews

incomplete instructions

September 25, 2018
Can't review the taste yet, but just as a note to the editors, nowhere in this recipe does it say where to add the radish and green onion.  I would assume step 3 but as it says add remaining ingredients (through water), most people would not put in anything that falls below water (ie the pepper flakes, radish and green onion) in the list at that point.


November 04, 2018
there is a big misconception when it comes to kimchi.  there are all KINDS of variations on it and you dont have to eat only very fermented kimchi. some people prefer fresh and i like fresh kimchi and i am korean.  you can make kimchi on the spot using red pepper, some bouillion, sesame oil, sesame seeds, garlic, ginger, green onion, fish sauce, soy sauce, sugar, vinegar etc. in fact, there are so many different recipes.  FRESH KIMCHI IS THE BEST. TRY IT. YOU DON'T HAVE TO WAIT TIL IT'S ROTTEN. THAT'S WHEN KOREANS MAKE A STEW OUT OF IT AND ADD SOME TOFU.I MAKE FRESH KIMCHI USING SALAD GREENS, CUCUMBER KIMCHI ETC ON THE SPOT.  YOU DON'T HAVE TO FERMENT IT.  SOME KIMCHI DOESN'T EVEN NEED TO BE SPICY. FOR INSTANCE, MY CUCUMBER KIMCHI IS JUST SOME SOY SAUCE, VINEGAR, SESAME OIL, SUGAR, SESAME SEEDS AND DONE.  FRESH CABBAGE KIMCHI IS ABSOLUTELY DELICIOUS.  I PREFER MINE WITH SOME TYPE OF SALTED SHRIMP INSTEAD OF THE SALT AND GREEN ONION.