kind if kimchi chef marshall o'brien
Print Recipe
5 from 1 vote

Kind of Kimchi

Course: Vegetables, Side Dish, Snack
Keyword: korean food, kimchi, fermented foods, probiotics
Servings: 12 servings


  • 1 large head (12-16 cups) Napa cabbage chopped
  • 1-2 jalapeno peppers thinly sliced rounds
  • 1 cup Daikon radish, grated grated
  • 1 cup carrots grated
  • 4 tbsp garlic minced
  • 3 tbsp ginger minced or grated
  • 1/2 tsp salt kosher or sea
  • 1 tbsp sugar
  • 2 tbsp lime juice
  • 4 tbsp tamari sauce or soy
  • 2 tbsp fish sauce


  • Combine vegetables with garlic and ginger.
  • Pack into large glass jar.Combine salt, sugar, lime juice, tamari or soy and fish sauce.
  • Pour into jar of vegetables.Cover jar with paper toweling and rubber band, which allows it to breathe and keeps out debris.
  • Leave jar on the counter or in the cupboard (at room temperature) and mix it daily.
  • If mold/fuzz develops, skim off the top.Leave it out for 5-7 days; the longer it sits, the more it will ferment.
  • Put it in the refrigerator to slow fermentation.