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Open mason jar of prepared kimchi in all it's pungent glory


  • Author: Betty
  • Prep Time: 45 minutes plus 2 hours soaking
  • Pickling Time: 1 to 2 days
  • Total Time: 2 days


Units Scale
  • 2 lb napa cabbage
  • 1/2 cup kosher salt
  • 8 oz daikon radish
  • 1 medium carrot
  • 4 green onions
  • 1 Tbsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 1 tsp granulated sugar
  • 2 Tbsp fish sauce
  • 3 Tbsp gochugaru (Korean red pepper flakes)



  1. Chop the cabbage lengthwise in half. Then, cut the halves lengthwise in half. Now, cut the 4 quarters crosswise into 2-inch wide sections. Discard the stem and cores.
  2. Toss the cabbage and salt together in a large bowl. Add water until it covers the cabbage. Place a plate on top to help keep the cabbage submerged and let it sit for 2 hours.
  3. Transfer the cabbage to a colander and rinse well. Let it drain for 15 minutes.
  4. Peel the radish and cut it into matchsticks. Do the same with the carrot. Trim the ends from the green onions and cut them into 1-inch sections. Set aside.
  5. Combine the garlic, ginger, sugar, fish sauce, and gochugaru in a large bowl. Mix to form a paste.
  6. Squeeze the cabbage to release any water. Add it to the bowl that contains the paste.
  7. Put on some disposable food prep gloves. You will thank me later.
  8. Gently mix the cabbage with the spice paste using your hands. Once the paste is evenly distributed, add the radish, carrot, and green onions. Continue to mix and squeeze slightly until the paste is thoroughly incorporated with the veggies.
  9. Transfer the kimchi to a clean, 1-quart mason jar. A wide-mouth jar will make things easier. As you add kimchi to the jar, press it down to compress the veggies and release the liquid.
  10. Continue adding all the veggies until the jar is packed. Press them down one more time so that the liquid brine covers everything. Allow for 1 inch of clearance at the top before sealing the jar.
  11. Let the jar stand in a cool, dark place at room temperature to ferment for 1 to 2 days. Open the jar daily to “burp” it and let some fermentation gases out. Place the jar in the sink when opening just in case juices overflow because they most likely will.
  12. Once the 1 to 2 days are up, store the jar in the refrigerator and eat within 3 months.