Kimchi recipe


Traditional Korean Cabbage Kimchi

Think Feel Thrive team
Kimchi is another great fermented food. It is the national dish of Korea and can be made with many variations, that really pack a flavour punch! It’s usually very spicy, sour, salty and pungent and also has some incredible health benefits. Apart from the amazing flavour, its popularity comes from it’s probiotic qualities. As a scientifically proven and powerful probiotic, it is crucial for repairing and maintaining our gut health. I cannot talk more highly of it, but I do  – I’ll talk more Kim chi in another post soon!
Cook Time 30 minutes
Course Snack
Cuisine korea
Servings 4


  • Food Processor
  • Pot
  • colander
  • Good size jar


  • 1 cup plus 1 tablespoon of coarse sea salt or Pink Himalayan Salt or Celtic Salt
  • 1 cup Filtered or distilled water May need more as you go
  • 2 heads organic Chinese cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
  • 1 bulb garlic, cloves separated and peeled
  • 1 (2") piece of ginger root
  • 1/4 cup  fish sauce or Korean salted shrimp
  • 1 bunch  of green onions, cut into 1-inch lengths
  • 1/2 cup organic Korean chili powder
  • 1 tsp sugar (optional)
  • Sesame oil (optional)
  • Sesame seeds (optional)


Step 1 – Preparation

  • Dissolve 1 cup salt in 2 litres of water
  • Soak cabbage in the salt water for 3 to 4 hours
  • Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced
  • In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn)
  • Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible
  • Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves
  • When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage
  • Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles
  • Let sit for 2 to 3 days in a cool place before serving

Step 2 – Serving Suggestions

  • Remove Kimchi from jar and slice into 1-inch-length pieces
  • If serving before Kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds
  • Refrigerate after opening


I hope you enjoy this as much as we do! Share this recipe with your friends and family, and explore my other great recipes on Think Feel Thrive, Cheers Alexis.
Keyword Kimchi