Homemade Cabbage Kimchi
Prep Time
15 mins
Total Time
15 mins
So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.
Course: Condiment
Cuisine: Korean
Servings: 3 liters
Author: Priscilla
  • 1 ounce pickling canning, kosher or sea salt for every 3 pounds of vegetables
  • 3 pounds Napa Cabbage cored and coarsely chopped
  • 8 ounces Daikon radish
  • 8 ounces carrot julienned
  • 4 green onions sliced on the bias (white and green parts)
  • 3-4 cloves garlic chopped, minced or whole
  • 2 teaspoons dried red pepper for kimchi*
  • 3 tablespoons fresh ginger grated or julienned
For the Brine:
  • 1 ounce of salt per quart of water
  1. Mix all ingredients thoroughly and pack firmly into your clean jar. Be sure the jar is filled to the "max" line but no higher. Place our clean notched weighting jar on the kimchi. This weight is to force water out of the kimchi and keep the kimchi submerged under the brine.
  2. Seal your jar, gently twist the airlock into place and fill with brine or distilled vinegar to the fill line.
  3. Store at 70 - 80 degrees F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65 degrees F, fermentation may take 3-4 weeks.
Recipe Notes

*Kimchi spice may be found in Korean markets. Substitute red pepper paste, 3-4 red chiles, or red pepper flakes if you can't find.

At temperatures lower than 60 degrees F, kimchi may not ferment. Above 80 degree, kimchi may become soft. Fully fermented kimchi may be kept tightly covered in the refrigerator for several months.

Recipe courtesy of Rancho La Merced Provisions. Click on the link to see their unique Air-Lock Lacto-Fermentation Kits shown here. We used the 1.5 liter and cut the recipe approximately in half.