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Korean Sauerkraut - Kimchi

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“From my yahoo group.”
336hrs 15mins
2 quarts

Ingredients Nutrition

  • 1 head napa cabbage, cored, chopped
  • 1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
  • 1 cup carrot, grated
  • 12 cup daikon radish, grated (optional)
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, peeled and minced
  • 12 teaspoon dried chili pepper flakes
  • 1 tablespoon sea salt
  • 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)


  1. Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
  2. Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
  3. The top of the vegetables should be at least 1 inch below the top of the jar.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

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