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Cabbage Kimchi

Cabbage Kimchi

My family has been enjoying homemade kimchi for many years since my mother learned to make it on her multiple trips to Korea back in her K-craze days. It took me a few years, but I finally got the recipe from her to make some of my own and I will no longer have to buy kimchi from the grocery store!


As delicious as the kimchi that results from this particular recipe is, I would like to make a statement that this is not the most authentic recipe for Korean cabbage kimchi; it is a version of it that suits the tastes of my family and, to be honest, I really prefer this homemade one to the ones that I buy from the store. 

The ingredients required for this cabbage kimchi recipe is fairly straightforward, and because Korean products are so easily available nowadays, I would advise that you use Korean ingredients as much as you can. 

The photo below is of my batch of kimchi immediately after it is combined and before I placed it into the fridge to mature. The cabbage bits are still crunchy and slightly raw, but it will all become softer and tastier after 5-7 days.


Cabbage Kimchi

Prep Time: 20-25 minutes

Time before edible: 5-7 days

Serving: Small-Mid


1 head medium Cabbage

2 cups Radish, grated

7-8 cloves Garlic, left whole and grated

2 stalks Green Onion, cut into inch-long strips

1-1/2 cups Korean chilli flakes (Gochugaru)

1/4 cup Fish Sauce

1/4 cup Sesame Seeds, lightly toasted

1 cup Fine Sea Salt


1) The night before you plan to prepare your cabbage kimchi, dehydrate the

cabbage by firstly giving it a good rinse and then rubbing the fine sea salt

on the outside and in between each leaf. Place the cabbage into a large

container and fill with enough water to cover the cabbage halfway.

2) Have all the ingredients prepped: grate the radish and garlic cloves, and

lightly toast the sesame seeds.

3) Rinse the cabbage and chop up into bite-sized pieces.

4) In a large bowl or container, mix together the grated radish and garlic,

chilli flakes, fish sauce, green onion strips and sesame seeds.

5) Toss the cut-up cabbage in the chilli-radish mixture and combine


6) Transfer the cabbage into a container with a lid and place into the fridge.

7) You can either have the kimchi the next day or wait until it has matured

more - at least 5 days!

You can enjoy the kimchi as a side dish with steamed rice or Kimchi

Ramyun (instant noodles!), or use it to whip up some delish Kimchi Fried

Rice. ❤️

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