Kimchi - Traditional Korean Fermented Cabbage

Kravings.Blog's picture

Apr. 12, 2018

Kimchi is made typically with cabbage that is brined, marinated, and left to ferment. From the old days , kimchi-making was a community event, called kimjang . After the fall harvest, the women would gather to make large batches of kimchi together for each home . It was marked by laughter, story-telling, and even gossip while filling clay jars with this precious cargo. This jar is called a onggi. If its really small, the jar is called danji, hangari for a medium sized jar, and dok if its large. Because there was no refrigeration in those days , these jars were buried in the ground and the kimchi was enjoyed during the winter.

When it comes to Kimchi, I was lucky to learn from a master. My friend Sang Kim is a well-known Canadian chef, a prize-winning fiction writer, and runs Sushi Making For The Soul, Canada's most popular sushi-making class. In his classes, you don't only learn the art of sushi, but the fascinating history behind it. I met Chef Sang a few years ago when I took my girlfriend to his class for her birthday.


Napa cabbage 1 , quartered
Cold water 14 Cup (224 tbs) (for soaking the cabbage)
Sea salt 1 Cup (16 tbs) (for soaking the cabbage)
Korean red chili pepper 2
Garlic 22 Clove (110 gm)
White onions 2 Large , quartered
Ginger 2 Inch
Water 1 Cup (16 tbs)
Sweet rice powder 1/2 Cup (8 tbs) (glutinous)
Ground chili pepper 3/4 Cup (12 tbs)
Grated carrots 2 Cup (32 tbs)
Grated radish 1 Cup (16 tbs) (daikon radish)
Chopped scallions/Green onion leaves 1/2 Cup (8 tbs)
Baby shrimp 1 Cup (16 tbs) (fermented)


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 20