Kimchi for Cheats


Everybody should eat more probiotic food… period. Kimchi is one of those foods where you can sneak probiotics into your diet without noticing it, well, ok, you will notice it if you don’t like kimchi. I guess it is definitely an acquired taste, and to be honest with you, I’m not sure if I have that acquired taste. I like the kimchi when it’s not fully ripe, that is when it’s not fully fermented, which kind of defeats the object of eating this as a probiotic food.

Nonetheless, this recipe is pretty darn good. I’ve not ripened it fully and enjoyed it, but I’m sure many of you out there will. Just call me a wimp.


Adapted from marks daily apple: kimchi

Makes 2 – 1 liter (quart) jars


  • 1.3 kg (3 lb) Chinese leaf (Napa) cabbage, cut into 2.5 cm (1 inch) strips
  • 180 g (3/4 c) kosher salt
  • 8-10 garlic cloves, finely chopped
  • 10 cm (4 inch) fresh ginger root, peeled and finely chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons finely chopped salted shrimp or shrimp paste (optional)
  • 1 tablespoon honey
  • 50-75 g (1/2-3/4 c) Korean red chili powder or cayenne pepper to taste
  • 1 daikon radish, cut into thin 5 cm (2 inch) strips
  • 8-10 spring/green onions (scallions), chopped into 2.5 cm (1 inch) pieces


1. In a large bowl, combine salt, 2 liters (~8 c) cold water and stir until salt dissolves. Add cabbage and soak for 6 hours, stirring occasionally.

2. Remove cabbage from salt water and rinse with clean water. Squeeze as much water out of the leaves as possible, or run through a salad spinner.

3. Combine garlic, ginger, fish sauce, honey, chili powder and shrimp/shrimp paste, if using.

4. Combine radish, spring/green onions (scallions) and cabbage with the spice mix. Wearing plastic gloves, mix the mixture together until well combined.

5. Divide mixture into two 1 liter (quart) jars, pressing down firmly to remove any air bubbles. Cover surface with cling film (plastic wrap), and secure plastic wrap with a rubber band around the rim of the jars.

6. Let sit for 48-72 hours at room temperature to ferment. Store in refrigerator up to about 2-3 weeks. Enjoy!


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