Kimchi 101

Kimchi 101
This shortcut version is more pickled than fermented.  Either way, you’ll love this as a condiment with your favorite Asian cuisines…


  • 1 head Napa cabbage, cut into bite-size pieces
  • 1/4 cup kosher salt
  • 1 to 2 cups water
  • 4 green onions, cut into 1/2-inch pieces
  • 1/4 cup fish sauce
  • 1/4 cup chili garlic sauce
  • 2 tbsp rice vinegar (unseasoned)



  1. Place cabbage in a large bowl.  Toss repeatedly with salt.
  2. Add water and let stand for 2 hours, stirring occasionally.
  3. Rinse thoroughly in a colander to remove salt.  Drain well, then pat dry between paper towels.
  4. Stir in the remaining ingredients, then pack into canning jars.  Cover tightly and refrigerate overnight.

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Original recipe adapted from Raley’s Something Extra, Spring 2014 Issue


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