Photo: Bowl of Homemade Kim Chi

Homemade Kim Chi

Kim Chi is a naturally fermented, spicy cabbage side dish that is served with every meal in Korea. It’s a great source of natural probiotics.

3-5 Cups

Updated: Tue, 04/03/2018 - 9:53pm


  • 1 napa cabbage, halved and chopped
  • 1-2 Tablespoons sea salt
  • ½ cup water
  • 1 cup chopped vegetables such as daikon or carrot (optional)
  • 2 green onions, sliced into 2" pieces
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon Korean chili powder + more to taste


  1. Place cabbage into a large bowl. Place salt and water in separate bowl, mix to dissolve. Pour over the vegetables and cover. Let stand overnight.
  2. The following day, drain off and reserve soak water. Add vegetables (is using) green onions, garlic, ginger, and chili to cabbage and mix well. Tightly pack into sterilized glass jar.
  3. Pour reserved soak water into jar to cover the cabbage mixture. Leave jar on the counter for 3-4 days. Taste each day for tanginess and let culture longer if you like. Refrigerate after opening. Enjoy!