Kimchi Recipe 2

 photo for Kimchi Recipe 2

For those who like a lot of spicy heat in their kimchi (fermented cabbage) try using some of the Korean ground red pepper called kochu karu powder. For more information about kimchi see recipe #1


  • 1 largeNapa Cabbageif small, use 2
  • 1 1/2 cupsCoarse Sea Salt
  • 1Radishshredded
  • 5-6Green Onionsthinly sliced
  • 5-6Garlicminced
  • 1 TbspFresh Gingerminced
  • 1 TbspFish Sauceoptional
  • 4 TbspKorean Ground Red Pepperor
  • 1-2 TbspCayenne Peppermuch hotter than Korean pepper
  • 1 1/2 tspSalt
  • 1/2 tspSugar


Cut the cabbage into quarters lengthwise. Do this by cutting a cross into the base of the cabbage far enough into the cabbage hat you can then pull the cabbage apart into 4 equal lengths of leaves with core and base attached.

Place 1 gallon of water and 1½ cups salt into the crock and mix well.

Place the cabbage in the crock and let soak for 4–6 hours. If cabbage is not submerged completely use more brine or soak in another container where the cabbage can be covered.

Mix the remaining ingredients in a bowl. Drain and rinse the cabbage thoroughly. Carefully separate the cabbage leaves and rub some of the radish/spice mixture on each leaf. After using all of the mixture on each of the leaves, use the outer leaf to wrap the ¼ cabbage to keep the mixture inside. Pack the cabbage quarters back in the crock. Place a water-filled plastic bag into the crock to create an airtight seal.

Leave at room temperature to ferment for 1-5 days depending on the room temperature and your desired level of pungency. Warmer temperatures will require less time. Store kimchi, covered in the refrigerator.