Kimchi Kimchi


4 lbs of Nappa Cabbage

8 Tbsp salt (Celtic sea salt)

4 cloves garlic

5 Tbsp chili powder

1 bunch green onions

1 piece of Daikon (2 inch diameter 6 inches long)

2 carrots

3 or 4, 1 litre mason jars


Remove outer leaves of the cabbage, discarding any leaves that are damaged, reserving  4 of the nicer leaves for the top of the kimchi. Grate carrots, peel and slice daikon about 3 mm width, chop green onions, chop the garlic

Quarter the heads of cabbage and cut into 2 inch pieces, toss the cabbage with the salt, chili powder, daikon, carrots, green onions, and garlic.  Pack the cabbage into mason jars until almost full, placing a piece of the reserved nappa leaves on the top, screw the lids on loosely, and let sit for 3-7 days.

Note: The cabbage will release a lot of water during the next few days, I recommend putting the jars on a plate to catch the liquid that will be released.

Recipe provided by Executive Chef John Robertson

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