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+ servings
kimchi in a jar

Kimchi Recipe

Makes 1 (3 liter jar)

Course Salad, Ingredient
Cuisine Asian
Keyword great for sandwiches, Asian side dishes, great in soups
Prep Time 20 minutes
Fermentation Time 14 days
Servings 16
Author Chef Miller


  • 1 ounce for every 3-pounds of vegetables pickling canning, kosher or sea salt
  • 3 pounds Napa Cabbage, cored and coarsely chopped
  • 8 ounces Daikon radish
  • 8 ounces carrot, super thinly sliced
  • 4 green onions, finely choppped (white and green parts)
  • 3-4 cloves garlic, chopped, minced or whole
  • 2 teaspoons dried red pepper for kimchi (you can find this in Korean markets, or you can use chile paste as a substitute)
  • 3 tablespoons fresh ginger, grated or super thinly sliced


  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 a 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°F. Kimchi will be fully fermented in about 1-2 weeks. At 60-65°F, fermentation may take 2-4 weeks.

Recipe Notes

  • At temperatures lower than 60°F, the Kimchi may not ferment.
  • Above 80°F, it may become too soft.
  • Fully fermented Kimchi can be kept in the refrigerator, tightly covered for several months.