Simple home kimchi recipe. Not traditional, but can be done with the ingredients I normally keep in stock.

Cabbage, cut 2x1" pieces	1.5-2lb
Salt, kosher			36g
Garlic cloves, minced		6
Ginger, grated			1tsp
Sugar				1tsp
Fish sauce			3tbsp
Red pepper flakes		2tbsp
Green onions, cut 2"		4
Onion, medium, thin slices	1
Carrot, thinly sliced		8oz


  • Place cabbage a large bowl, toss with 2 tablespoons of salt.
  • Cover bowl, allow cabbage to wilt for 1-12 hrs.
  • Combine and grind into a paste, the garlic, ginger, pepper, sugar
  • Drain cabbage, save juice
  • Combine all ingredients, mix
  • Put mixture into jars, add cabbage juice
  • Press mixture down, underneath liquid surface
  • Cover, but don’t seal, and allow to ferment for a week.
  • When done, seal jars and store in refrigerator.