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Easy Fermented Kimchi

Angela Litzinger at test.angelaskitchen.com
Course condiment, dairy free, fermented foods, food preserving, gfcf, gluten free


  • 1 head Napa cabbage cored and shredded (about 8-10 cups)
  • 1 bunch of green onions thinly sliced (about 6 green onions, about 1 1/2 cups)
  • 1 cup carrots shredded or grated (I use a carrot peeler to shred the carrots)
  • 1/2 cup daidon radish grated, optional
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic peeled and minced
  • 1/2 teaspoon dried chili flakes
  • 2 tablespoons sea salt


  • 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.