Traditional Korean Kimche

1-2  heads Chinese cabbage

1 medium Asian radish

¼ cup coarse sea salt

4 scallions cut into 1″ pieces

2 carrots thinly sliced and diagonally cut

8 garlic cloves minced

2 tablespoons fresh ginger minced

2 tablespoons chili powder

1 Teaspoon sesame seeds


To prepare:

1 – Dissolve salt in 1 cup water/set aside.

2 – Thoroughly wash the cabbage-

then cut into 2 inch lengths-

peel Asian radish and halve it lengthwise

then halve lengthwise again

then slice thinly into ½” squares.

3 – Place cabbage and radish in a large bowl

and pour salt water over them.

4 – Let soak overnight or at least 5 hours.

5 – After soaking drain vegetables


6 – Add scallions, carrots, garlic, ginger,

chili powder and sesame seeds

7 – Mix all vegetables, thoroughly, by hand

(using gloves as chili powder may sting)

Pack all in a large jar (about 2 quart size)

pour the salted water over the mixture.

Leave an inch of space at the top of the jar.

Cover tightly.

Let sit for 2-3 days depending on how fermented

you like your kimchi.

Refrigerate after opening.