Introduction: Kimchi

I tried several kimchi recipes before finding this one. This is a good kimchi recipe. I I let mine ferment for 5 days. Then I covered it and placed it in the refrigerator. My husband and I try to eat a little daily. Kimchi contains healthy bacteria and probiotics that aids in the digestion process. This recipe can also be found at



1 napa cabbage

2 tablespoons salt

1 tablespoon sweet rice flour

½ cup Korean chili pepper flakes

4 tablespoon fish sauce

2 tablespoons sugar

3 scallions, chopped

¼ medium onion, chopped

3 cloves of garlic, minced

½ tsp of ginger, minced

2½ cups water

Step 1: Combine Salt & Partial Water

Combine the salt and 1½ cups of water. Dissolve and set aside.

Step 2: Wash & Chop Cabbage

Wash and chop the napa cabbage.

Step 3: Soak Cabbage in Salt Water

Soak the cabbage in salt water for 3-6 hours or until soft.

Step 4: Combine Flour & Remaining Water

In a small pot, combine the sweet rice flour and 1 cup of water over medium heat. Stir until thickened, about 5 mins.

Step 5: Prepare Paste

In a bowl, combine the flour mixture, Korean chili pepper flakes, fish sauce, and sugar. Let cool. Once cooled, mix the scallions, onions, garlic, and ginger to the paste and mix.

Step 6: Rinse Cabbage

Once the cabbage is soft, rinse it 3-4 times to remove the salt water thoroughly

Step 7: Combine Paste & Cabbage, Then Store in Jar to Ferment

Massage paste into the cabbage and store in a jar. Serve immediately if you like fresh kimchi. If you like it more fermented, wait until it fits your tastes.

Slow Food Contest

Participated in the
Slow Food Contest