Homemade Kimchi


I’ve been dying to make kimchi for awhile. I absolutely adore it, but the process always seemed so intimidating. In the end, it wasn’t at all. It takes a bit of patience, but not the kind that requires attention. Instead, you spend a few minutes preparing the cabbage, then you let it go for a few days only to have it ready to eat without you having moved a muscle beyond initial preparation. The result is packed with healthy probiotics and is absolutely spicy and delicious. Please try this!

Cabbage: lowers blood cholesterol, prevents cancer, and contributes to better digestion. In many cultures, cabbage juice has been used to relieve stomach ulcers. The vegetable is a great source of B vitamins and omega-3s and contains approximately seven times more vitamin C than an orange. Like  garlic and onions, cabbage also boasts a high sulfur content, which helps to fight infection.

Get the full recipe with instructions at EcoSalon.











Full recipe @EcoSalon. Enjoy!  I promise you will.

Bon Appetit!

xo Aylin

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  • Eileen @ Ham Pie Sandwiches

    KIMCHI! I definitely need to make up a batch of this stuff. I’m a little concerned about the smell, but it can’t be that bad, can it? (Making sauerkraut worked out fine, with no smell to speak of!)

    • GlowKitchen

      The smell is so faint. I was worried about that too, but the salt preserves it well enough!

  • Bruce Behnke

    I followed your directions to the letter, but this kim chee turned out to be so salty I couldn’t eat it.
    I think you left some critical steps out of the recipe, like rinsing the cabbage leaves thoroughly after the first step to remove as much salt water as possible.
    I would strongly recommend NOT adding any of the reserved salt water to the final fermentation step.
    Also, you neglect to say when the ginger should be added but I assume it is into the food processor with the other seasonings.
    Even with these recommendations, I am not sure the saltiness will be corrected to make this recipe salvageable.

    • Hi Bruce, thank you for your feedback and I’m sorry I have missed to say that it should be rinsed after it soaks — I’ve edited the recipe to account for that step. I didn’t find it too salty after using the reserved liquid — you only end up using a very small amount (1/4 cup or so) as the natural juices from the cabbage will release as you push it down firmly into the jar. Kimchi is a salty treat regardless, so it’s not for those looking to down their sodium intake.

  • Cayetano

    I love kimchi!!! I studied Korean in college and my professor made it all the time. He said that he let his ferment in the ground….I’ll think I’ll go with your way lol

  • Jodi

    What would you use instead of soy? I can’t eat it.