How To Make Kimchi


Kimchi is delicious and easy to make!

Kimchi is a famous Korean staple that not only has a complex and addictive flavor but is also great for you. This spicy, highly flavored, fermented cabbage dish offers numerous health benefits and makes a great addition to a number of dishes. While traditionally made with fish sauce, this vegetarian version of kimchi is just as delicious with the benefit of being entirely plant based. Here’s how to make it.

Getting Started

You’ll need a chef’s knife, large mixing bowl, small mixing bowl, food prep gloves, a strainer, a cutting board, and a 6-cup mason jar with a lid. Note that this recipe yields about five cups of kimchi, and requires 48 hours to ferment after being prepared.


2.5 lbs. Napa cabbage, stemmed and cut lengthwise

6 to 8 cups + 1 tablespoon water, filtered or distilled

1/4 cup + 1 tablespoon kosher or sea salt

5 garlic cloves, minced

2 daikon radishes, trimmed and cut into matchsticks

1 bundle scallions, trimmed, cut into 1-inch sections

1 tablespoon fresh ginger, grated

3 to 5 tablespoons coarse Korean red pepper flakes

1 teaspoon white sugar

1/2 nori sheet, torn into small pieces

Preparing Kimchi

  1. Rinse the cabbage and cut it into strips. Place it into the mixing bowl. Then add a quarter cup of salt, put on gloves, and gently massage the cabbage. Cover the cabbage in water, place a plate on tip of it, and let it sit for anywhere from 3-12 hours.
  2. Strain and rinse the cabbage.
  3. Combine sugar, pepper flakes, nori, and sugar in a small bowl. Add 1 tablespoon and stir until a paste forms. Combine 2 cups of water with a tablespoon of salt and stir before setting aside.
  4. Rinse and prep the daikon, ginger, scallions, and garlic. Combine with the cabbage and then coat all of the vegetables with the spicy paste.
  5. Pack the kimchi in a mason jar. Use the brine from step three just to cover it if necessary. Seal the jar, and put it on a shelf out of the sun for 24 hours. After 24 hours, open the jar to release the gasses and reseal and refrigerate it. Congratulations! You have made kimchi! It will keep for up to a month in your fridge and has diverse culinary uses.

You Can Find Everything You Need To Make Delicious Kimchi At Lotte Plaza Market

Lotte Plaza Market is your one-stop shop for all of your Asian groceries. With more than 10 locations in Maryland and Virginia, this growing market is always expanding and opening new markets to better serve our customers. Opened since 1976, our goal has always been to provide the best customer service and groceries to our customers. For answers to all of your questions, email us at

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Lotte Plaza
5821 Riverdale Rd. Riverdale, MD 20737
Phone: 301-699-7508