My Mom’s Homemade Kimchee try this at home, if you do not live by yourself consult your roomies and loved ones before trying this recipes. Let’s just say the aroma is bit of an acquired smell.


2 whole Napa cabbages Also can use 2LG daikon, 7 green onions, 2 oz of 10 cloves of garlic, 1 oz of ginger, 1⁄2 cup of shrimp sauce* (Korean: Sae wu jut) or fish sauce, 1⁄2 cup of ground red pepper, 1 cup of large crystallized salt (sea salt or rock salt), 1 Tbs of regular salt, 2 tsp of sugar, 5 tsp of 7up or pineapple juice if you have, 1 red chilly pepper, roasted sesame seeds, half cup of water

1. From the base of cabbage make deep cross mark with knife, and use hand to separate into 4 pieces. In about 140 oz (4 liter) of water, pour three cups of big crystallized salt and mix well. Put cabbages in that water and leave them for about 3 to 4 hours. Take them out, wash them with water and drain water.

2. Meanwhile, in a blender, put ground red pepper with half cup of water, Chop garlic, chilly pepper, ginger, minari, green onion, shrimp sauce (Sae wu jut) or fish sauce(kanari jut), 1 Tbs of salt, and 5 tsp of 7up or pineapple juice.

3. Put the mixture in between every cabbage leaves. Don’t miss any leaf without putting the mixture. Use the outer leaf to warp the 1⁄4 cabbage to keep inner mixture. Fill another container with all the seasoned cabbage. Press cabbage well into the container, and cover it with a lid. Leave it room temperature for about 5 hours (when it is about 70 F (20 C))to 24 hours (When it is about 50 F (10C)).

You can store Kimchi for years but might want to keep in the frig for about 5 months. Once your Kimchi reaches it’s height of fermented, you can use them for other soups and stews.

Korean Kimchee