Fermented Cabbage Kimchi

Fermented Cabbage Kimchi

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Calories: 348kcal


  • food processor or blender

Adjust Servings


  • 1 medium head Napa Cabbage
  • 1/4 cup kosher salt
  • 2 to 6 Tbsp Korean red pepper flakes aka gochugaru
  • 1 small Carrot
  • 2 cloves Garlic
  • 4 to 5 Green onions
  • 2 Tbsp Cane sugar
  • 1/4 of an Onion
  • 1 Tbsp Ginger
  • water


  • Slice Cabbage into 1 inch or bite size pieces. Add to a bowl and add salt and massage cabbage pieces with salt for a few minutes. Let rest for 30 minutes to an hour.
  • In a food processor or blender add red pepper flakes, carrots, garlic, green onions, can sugar, onion, ginger, and enough water to get things moving in the blender then blend into a paste.
  • Add paste mixture to cabbage and mix throughly. Add to clean jars and let sit in the fridge for a few days( you can start eating right away but it gets better over time) Can keep refrigerated up to a month


Sodium: 28690mg | Calcium: 837mg | Vitamin C: 260mg | Vitamin A: 18276IU | Sugar: 43g | Fiber: 20g | Potassium: 2881mg | Calories: 348kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 4g | Protein: 15g | Carbohydrates: 76g | Iron: 7mg

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