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Kimchi (By an Irishman)

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“My spin on the classic Korean spicy cabbage.”
2 pint jars

Ingredients Nutrition


  1. Cut cabbage in one inch bands. Separate leaves. Place in large bowl. Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some. Cover and let sit for 6 hours or so until cabbage is wilted. Rinse well.
  2. After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. Not required, but I think it makes for a better balanced final product.
  3. Cut Daikon into matchstick pieces 1 to 2 inches long. Chop green onions across in bands, or lengthwise in strips as preferred. Mince garlic and ginger. I usually do this preparation while the cabbage is wilting.
  4. Mix everything in bowl then pack semi-tight in jars and put on lids.
  5. Store in cool dark place. Check daily after 3 days, continuing to check periodically until fermented to your taste. Could take a week or so. Refrigerate when down. Keeps well in the refrigerator for a couple of weeks.
  6. The preparation time listed is in reference to the actual hands-on labor. It does not take into account the wilting time or, of course, the fermentation time.

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