Food Preserving – Kimchi

by angelaskitchen on May 1, 2011

AK canning jar

This is so easy, anyone can make this simple fermented food.  It is a great starting point if you are ready to learn to ferment your own veggies.  My kimchi recipe is based several recipes on the internet, and is not as hot as traditional kimchi.  I like to have more specific amounts to my recipes for a more consistant finished product, and I don’t use whey as we are a dairy free family.  Honestly, this is a very Americanized version, but it is very delicious.  Try it!  We like this with our morning eggs, in a meat sandwich instead of a pickle, as a condiment to ribs or stir fry, etc.


Easy Fermented Kimchi
Recipe type: gluten free, dairy free, gfcf, food preserving, fermented foods, condiment
Serves: makes about 2 quarts
  • 1 head Napa cabbage, cored and shredded (about 8-10 cups)
  • 1 bunch of green onions, thinly sliced (about 6 green onions, about 1½ cups)
  • 1 cup carrots, shredded or grated (I use a carrot peeler to shred the carrots)
  • ½ cup daidon radish, grated, optional
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, peeled and minced
  • ½ teaspoon dried chili flakes
  • 2 tablespoons sea salt
  1. Place vegetables, ginger, garlic, red chili flakes, and salt in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place mixture in two quart sized glass jars and press down firmly until all the juices come up to the top and cover the vegetables. The top of the vegetables should be at least an inch from the top of the jar. Cover jar and keep at room temperature for about 3 days at room temperature. Set jars on a plate to catch any juices that may overflow the jar during the fermenting process. After 3 days, place kim chi into the refrigerator.


{ 2 comments… read them below or add one }

Anne May 23, 2013 at 8:19 am

Does this smell as offensive as the traditional Kimchi? It was so bad people were asked not to bring it to work as it was disruptive. I have been interested in this, but can’t get past the smell. It is so good for you.
Thank you,


angelaskitchen June 1, 2013 at 4:44 pm

Hi! I don’t think it is as smelly as traditional at all. It is more savory scented while fermenting and I let that happen right on my kitchen counter. Compare that to sauerkraut that I let ferment in the farthest corner of my basement (whew! Smells like someone with a gas problem…) HOWEVER, I don’t usually use the optional radish when I make it as my youngest doesn’t like it. If you use the radish the sent IS much stronger. We like making radish quick pickles, and they really smell when you open the jar, but they taste great. I end up opening the jar up outside and then bring them back in after the scent has dissipated, so I think the heavy smell may be due to the radish. Try it without and let me know what you think. I put it on sandwiches that I have eaten around others, and the lunch box smells more savory than stinky. I hope that helps.


Leave a Comment

Rate this recipe:  

{ 4 trackbacks }

Previous post:

Next post:

  • Creative Commons License
    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
    Based on a work at
    Permissions beyond the scope of this license may be available at