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I love Kimchi.



A Cooking Adventure with Thom

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Simple Kimchi

Original Recipe from Cultures for Health

Friday January 24, 2015




Many kimchi recipes call for things like fish sauce or daikon radish or chili paste - all ingredients that can be hard to come by unless you're working in a traditional Korean kitchen or have easy access to an Asian market.

This recipe for kimchi is simple and can be made with ingredients you can find at the farmer's market, or maybe even your own garden.  Adjust the heat to your preference.



2 heads of napa cabbage, sliced thin
2 bunches of green onion, sliced thin
1 head (not clove) of garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons red pepper flakes
3 tablespoons sea salt

Cooking Method

1.  Combine all ingredients into a very large bowl.  Massage salt into vegetables and allow to sit 10 minutes to give the salt an opportunity to draw out the juices.  Pound with a wooden spoon or clean mallet until the juices are released.


2.  Move to fermentation vessel (i.e. quart jar etc.) and pack down until vegetables are covered in brine.  Allow to ferment 3 to 5 days at room temperature, longer if you can find a cooler location but not the refrigerator.  Move to the refrigerator where it can be kept for months.

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