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Kimchi - Recipe | Spice Trekkers

Choose a nice Napa cabbage with some green leaves. Don’t be shocked by the amount of salt in the recipe- most of it will be discarded.


  • 2 cups sea salt
  • 1 Napa cabbage
  • 1 Asian pear
  • 2 medium carrots
  • ¼ cup kombu, julienned (opt.)
  • ½ cup Korean pepper or more
  • 2 tbsp fish sauce (opt.)
  • 8 cloves garlic
  • 3 tbsp ginger
  • 1 tbsp salt
  • 2 bunches scallions



  1. Wash your hands thoroughly before starting. Pour salt and 8 cups water into a large bowl. Stir to dissolve salt.
  2. Wash cabbage and slice a cross 3 inches deep into the bottom. Tear into four quarters. Immerse quarters in the brine for 2 minutes. Flip and soak for 2 more minutes.
  3. Drain cabbage and place in a bowl. Cover and let rest for 8-10 hours at room temperature. Discard brine.
  4. Rinse cabbage under running water, pulling apart the leaves as you go. Let drain in a colander for 5-10 minutes.
  5. Meanwhile, wash and quarter pear. Remove core, then chop. Peel and slice carrots into rounds. Place kombu, pear and carrots in a large bowl.
  6. Place Korean pepper, fish sauce, garlic, ginger, remaining tablespoon of salt and ¾ cups water into a food processor and purée. Incorporate the purée into the vegetables.
  7. Cut cabbage and scallions into 1-inch pieces. Mix into vegetables. Place in sterilized jars and press down firmly in order to remove air bubbles and fully immerse vegetables in the juice.
  8. Place jars on a plate and put covers on top without screwing shut.
  9. Ferment for 2-3 days in a cool place, protected from sunlight. Kimchi is ready 24 hours after the brine starts bubbling.
  10. Wipe jars and rinse covers. Close tightly and store in the fridge. It will keep for several months (they are at their most crunchy and fresh during the first 4 weeks).