How to Make *MY* Kimchi

A few years ago I started learning how to pickle and ferment. Its super addicting so if you haven't discovered it are have been warned.

I really can't remember why I started making kimchi exactly, possibly a book (or two). But anyways, I decided I wanted to make it. 

So I did.

This is how to make MY kimchi.

At this point in the game, I don't really have measurements...its all about the process. 


  • 1 head green Cabbage
  • 1 head red/purple Cabbage
  • 1-2 handfuls Radishes
  • 4 average size Carrots
  • 1 small onion
  • 4 cloves Garlic
  • 1-2 inches Ginger root
  • 1-2 handfuls Kale (optional)
  • Several tablespoons salt


  • Cooler - this is where you will pound and let the ingredient sit while the salt draws out the water
  • Wooden spoon
  • Something to pound with (I have a kraut pounder from Amazon, amazing stuff but I started with two wooden spoons).
  • Canning jars with lids (if you use little jars, you will need more than bigger jars...)

To Make MY Kimchi:

Chop/shred up everything, throwing it into the cooler as you go. Every two ingredients, sprinkle about 1 tablespoon of salt over everything. Mix it up and then keep adding the ingredients until everything is together (don't forget to add that last bit of salt). Pound the ingredients a bit (not too hard, just a nice squish) and then let them sit for several hours. This is where the delicious brine is made.

Blurry photo (didn't realize until on the computer...this is the delicious "brine" starting

Blurry photo (didn't realize until on the computer...this is the delicious "brine" starting

After a few hours, really pound the crap out of the kimchi and then ladle into your jars. Puuuuush the kimchi down as much as you can. Hopefully there is enough "juice" to cover it, if not...don't worry, just add a little water in there until everything is covered. Repeat for every jar.

Put the lids on the jars and label with date. Store in cupboard for three days and then place in root cellar or cold storage (or fridge). You can eat it then...or wait a bit longer. We like to wait several weeks and then it is perfect.

**I say MY kimchi because there are so many variations and thoughts on what makes kimchi...well, kimchi. This is MY kimchi. The recipe I use to create this purple food of the gods and goddesses.