How to make Kimchi


  • 800g – Napa Cabbage (Cut into Bite Sized)
  • 5-6 Tea spoons – Salt or Sea Salt
  • 1 Onion – Thinly Sliced
  • 1/2 Medium Carrot – Thinly Sliced
  • 3 Table spoons – Korean red pepper powder aka Gochugaru, Korean red pepper flakes
  • 3 Tea spoons – Ginger & Garlic Paste
  • 2 Tea spoons – Sugar
  • 3-4 Tea spoons – Fish Sauce
  • Salt to Taste (If needed)


  • Your Kimchi will take around 4-10 days to ferment depending on where you live and how warm the room is.
  • Don’t open the Kimchi jar for 4-5 days (it will slow down the fermentation process).
  • After 4-5 days check it and if it’s not fully fermented, then let it ferment for a few more days and check again.
  • Once it’s fully fermented, store it in the fridge.

Watch the video below to see exactly how it’s done:

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