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Home-made kimchee

**Traditionally you would ferment the vegetables with squid or oysters. Since I am allergic to shellfish I use fish sauce instead.
Servings 2 quarts


  • 1 each Organic Napa cabbage outer floppy leaves removed, cut into 1 in" pieces
  • 3 each Organic carrots peeled & sliced thin
  • 1 each Organic Daikon radish peeled & sliced thin
  • 2 quarts Water
  • 1/2 cup Kosher salt
  • 1 bunch Organic scallions
  • 10 cloves Organic garlic peeled
  • 1 - 3 " piece Organic ginger peeled
  • 5 1/2 Tablespoon Korean chili flakes Gochugaru
  • 2 Tablespoon Fish sauce
  • 2 Tablespoon Soy sauce


  1. - Fill up a large ceramic crock with 1 gallon water and 1/2 cup kosher salt. Stir to dissolve. **You can use a glass container if you don't have ceramic.

  2. - Add cabbage, carrots, daikon and half of the scallions, chopped,  to the brine solution. Weigh down with weights or a plate so that the vegetables stay completely under the brine. Let sit at room temperature overnight.
  3. - The next day drain the vegetables reserving a cup of brine.
  4. - In a food processor puree the other half of the scallions, garlic, ginger, Korean chili flakes, soy sauce and fish sauce to create a paste.
  5. - Mix the paste thoroughly with the vegetables (use gloves if you have them to protect yourself from the heat) and pack firmly back into your ceramic (or glass) crock. The brine will start oozing back out of the vegetables (this may start right away or later). Weigh down the vegetables so that they stay under the brine like you did before. Cover with lid or cheesecloth. (The next day if there is not enough brine covering the vegetables you can add your reserved brine.
  6. - Store at room temperature for 1 week.
  7. - After a week transfer kimchee to glass jars and store in the refrigerator. Because of the preservation method of fermenting the kimchee it won't go bad, it just keeps getting more sour the longer you store it!

Recipe Notes

Need Korean chili flakes (Gochugaru)? Try this!
Need Fish sauce? Try this!
Need Soy sauce? Try this!
Need ceramic crock? Try this!