Authentic & traditional Kimchi recipe!


Kimchi (also spelt as kimchee), is a traditional Korean dish of fermented chilli peppers with a variety of vegetables, the most common being made with Chinese cabbage. It’s deeply ingrained into Korean culture and whilst it is mostly served as a side dish, it can also be used as a basis for other meals such as fried rice, broths and stews. Many Koreans, myself included, will only last a few days before the cravings kick in and kimchi must be eaten in some shape or form.

An example of how much we Koreans love kimchi? In 2005 a report was released that heavy consumption of kimchi could not be very good for your health…and as a result, the professor who released this statement received a variety of death threats.

Kimchi is serious business.

My mother’s kimchi is unlike any other that I’ve tasted, and whilst this is probably due to the care she takes with her particular recipe, it is extremely time-consuming (but very very worth it!). So, if you’ve got a spare weekend with absolutely nothing on your hands, try her family recipe for kimchi. By the end, your back will ache, your hands will be pruney and you’ll have salt and chilli flakes everywhere…but you’ll also have a little slice of fermented heaven.

Mmm, spicy goodness!

Now, we usually use about 10 heads of Chinese cabbage (around 20kg of kimchi), but I’ve trimmed the recipe down for just 1 head of Chinese cabbage


1 fresh Chinese cabbage, dark green outer leaves removed
1 1/2 cup cooking salt
1L water
1 heaped tbsp glutinous rice starch (sticky rice powder, not regular rice powder)
1 cup Korean chilli powder – aka gochugaru (not flakes, look for it at your local Korean grocery store)
1/2 cup fish sauce
2 tbsp white sugar
6 spring onions, washed and sliced on an angle into slices about 1-2″ long
5 cloves of garlic, crushed
1 knob of ginger, grated
1/4 nashi pear, cored and peeled
1/4 brown onion, peeled
200g white/chinese radish (long and white as opposed to small, round and pink-tinged)

1. Cut the cabbage in halves or quarters, and cut into the stem to remove most of it.

2. Combine 1L water with 1/2 cup of cooking salt into a large bowl, then plunge one half or quarter of cabbage into the water at a time. Carefully seperate the leaves layer by layer and make sure that you get the salted water right to the base of the leaves.

3. Drain water from the cabbage segments, then sprinkle a light layer of cooking salt over each layer of leaves, making sure to get more towards the thick, white base of the leaf rather than the thinner, green end. This is usually done by coating the lower half of your fingers in salt and using a flicking motion. Don’t feel that you have to use the ENTIRE 1 cup of salt here – just as much as is needed to give the leaves a light sprinkling – its hard to judge how much salt you will need/use as it depends on how big and how ‘ripe’ your cabbage is.

4. Place the cabbage segments into a bowl and leave covered for 5-6 hours, or till cabbage is floppy enough so that the leaves can be bent over, but still make a crisp ‘snapping’ noise when snapped.

20kg of Chinese/Napa cabbage that has been salted and is now ready to be washed and wrung out before the seasoning process begins!

5. After leaving for 5-6 hours, rinse the lettuce twice in clean water, then squeeze as much water out of the lettuce as humanly possible (yes, squishing the cabbage is perfectly alright), and leave on a strainer for another 15-30 mins to drain the last of the water out.

6. The ‘sauce’ can be made whilst you’re waiting for the cabbage to wilt (in step 4). Combine 1 heaped tbsp of glutinous rice powder with 1/2 cup water in a pot, stir vigorously over a low heat till the mixture has turned white, has a very thick consistancy and bubbles whilst being stirred.

7. Let the rice powder glue cool down, and while it’s cooling, blend together the garlic, ginger, nashi pear, onion and Chinese radish into a pulpy liquid. Once the rice powder glue is completely cool, stir in the chilli powder, sugar and fish sauce, then pear mix and spring onion and combine well.

8. Lay out the cabbage and coat the front and back of every leaf with this rice chilli paste, making sure that they’re well coated and you haven’t missed any bits.

9. Once all the cabbage has been coated, press down into an airtight container and store in a cool, dark place for 3 days to aid the fermentation process. Taste it after 3 days, and if the lettuce tastes slightly tangy, soft but with some crunch and spicy, then place in your fridge. This can be stored in your fridge for up to 3 months (if it lasts that long!)

If you’ve never tried eating this before, I’d suggest going to a Korean restaurant to try it first befrore making it, but once you taste this, I guarantee you’ll come back for more!

So, the recipe is time consuming, requires a lot of effort and is very hands on. You have to really be a fan to make it often, but we go through a 10-head batch in about 4-6 weeks, so it’s usually a monthly process for me and mom :)

As for how serious we are about our kimchi – I’d like to introduce you to our ‘kimchi refrigerator’. That’s right, a refrigerator dedicated to storing your kimchi and keeping it as tasty as possible. Mr Woofy models next to it to provide a bit of a size comparison.

Have you actually read this entire entry? Good grief – I demand you go pour yourself a glass of wine and congratulate yourself on suffering through the length of this :) Please, anyone who tries this, please let me know how you go as me and mom would love to know of anyone trying this most favourite food of ours!

Others who have tried this recipe:


  1. I am creating a program to improve the health of korean americans for my world nutrition class and I just am trying to gather info about them- do you know about how much salt is used in traditional kimchi? I see your recipe uses 1.5 cups. I am thinking about making it for a taste testing in my presentation.. I have an alternative receipe that uses 1tsp sald and 4tbsp whey in place of extra salt. what can you tell me about kprean lifestyle, disease prevalence etc… also any traditional Korean music you enjoy? thanks!!!

  2. I like your recipe and honesty in what it takes to make real kimchi. Not of Korean heritage I have traveled there many times and develop a love of this pickly cabbage delight. I will be trying your recipe soon. Wish me luck!

  3. I will try it next week, I made my first batch a week ago and its fantastic, I let it sit for 3 days then put it in a pot and cooked it for 30min on low heat with Italian tomato gravy and it came out tasty –

  4. Me too I LOVE kimchi…I’m from NZ and have just tried this recipe….it’s sitting In It’s cold dark place now…hopefully it works out as good as the stuff I buy!

  5. I’m from Toronto, Canada. When I found your website and as I was reading it, it really made me have a strong desire to try your kimchi recipe. I went to get 2 cabbages from the Korean store.. The hardest part was salting the cabbages.. I followed all your steps in your recipe and left the kimchi out for 3 days. Yesterday.. My husband and I tried it for the first time and guess what?? IT WORKED!! IT TURNED OUT SO WELL.. SO YUMMY.. thank you so much for posting this recipe.

  6. learnt to love korean food in melbourne years ago, and i so miss kimchi and the beautiful side dishes we used to eat at the local kimchi grandma restaraunt…..cant wait to try this tonight. planning to cook bibimbap, but must have the kimchi as well…yummm!! thanks so much for your recipe!

  7. I grew up half living in a Korean home and became very fond of kimchi early on. I now live in Albuquerque, a far cry from Washington D.C. where I grew up and found MANY excellent authentic Korean restaurants to enjoy daily. Also, I’m now 2000+ miles from my Ajama, Mrs. Park! So, this recipe has been a life saver for me and my wife (who also adores kimchi after living in Ulsan, Korea for over a year).

    I can honestly say, this recipe is EXACTLY the same as the one used by my Ajama, and most of the best Korean restaurants I’ve eaten. My first attempt with it came out perfectly after 4 days of fermenting. I’ve also made it with 1/2 cup dark soy sauce (shoyu) in place of the fish sauce (my wife is vegetarian and prefers it this way). It still came out wonderfully.

    Thanks SOOOOOO much for making this recipe available to the world. It has made living in the desert far more comfortable. I can cook many of my favorite Korean dishes like Haemool Pajun, Bipimbap, Soon Dubu Jigae, and many more with this kimchi, and it TASTES JUST LIKE HOME!


    • Hi Andy,
      I also live in Albuquerque and just in case you didn´t know, there is a Korean restaurant and market on Eubank off Indian School, next to a Fire Place store. They, of course have kimchi to sell and to eat there.

  8. sanityassassin says:

    for your kim-chii recipe, what do you think about wheat flour as a substitute for glutinous rice powder?

  9. @love_ly This one: w/ slightly less fish sauce and pepper flakes. Added daikon and carrot based on a different recipe.

  10. Hi! I really want to make this, but do not have nashi pear, chinese cabbage or korean chile powder.
    Can I:
    1) Substitute nashi pear? Or even omit it? What’s the pear for?
    2) Substitute chinese cabbage for napa cabbage?
    3)Substitue korean chile powder for anything else?

    Thanks so much! I look forward to hearing from you!!!

    • Abbieshine says:

      Chinese cabbage is otherwise known as napa cabbage. :) as for the pear, looking for a sub myself…

      • I am so kimchi horny tonight that I used sweet apple instead of pear and as my glutinous rice powder disappeared from our kitchen cupboard I rinsed some sushi rice to use the water from it instead. Hope it works…

  11. Kitchen Wench! I am trying your traditional and authentic kimchi recipe. TOTALLY PSYCHED. Just a few questions as I am a neophyte in making it (though I make other fermented foods and beverages):

    1. I assume the daikon radish and onion are grated? I may have been a little generous on the radish – is it possible to have too much?
    2. Do you recommend pounding the radish, onion, scallion, garlic, ginger mix with a kraut pounder or meat pounder?
    3. I was totally unable to locate sticky rice starch, but I did use tapioca starch instead, which made a nice glue. Does this offend the Korean sensibilities? With that said, I did NOT compromise on the gochugaru!
    4. I am waiting for the cabbage segments to finish wilting. When they are done, and after I smear on the chili paste mix, is it ok that the segments are not submerged? For fermenting foods, I am used to them being in an anaerobic environment (submerged in liquid). Or should I coarsely chop up the cabbage to mix with the smear before fermenting?
    5. What are the instructions for bottling up the mixture after fermentation of 3 days? Is that when the cabbage leaves are separated from the core and coarsely chopped for storage in jars?

    Thank you for your help!! Totally psyched about the recipe.

    • 1. It is, but half a cup extra won’t be an issue compared to, oh, two or three cups worth :)

      2. I just use a food processor

      3. Tapioca starch has a different chemical composition so while it doesn’t offend the sensibilities, I don’t know how it would work in the end fermented product.

      4. Absolutely fine for the kimchi not to be submerged completely when mixed up – as it will form enough brine within 2-3 days to become submerged :)

      5. Nope, they can be stored in complete halves and sliced as needed when eating – but you can slice it up for easier storage if you wish as well :)

  12. Hi! I have attempted to make kimchi! It’s been 2 days since I left it outside to ferment. I tried it today and it was oh so salty. Did I do something wrong, or does it still need more time to ferment? Thanks!

    • Did you rinse it well? Although I have yet to make THIS recipe, I HAVE made kimchi before…mmmmm, I usually put my kimchi straight into the fridge and let it ferment slowly in there, SO YUMMY!….But in order to make it really work you really need to make sure you rinse the cabbage well before you add the other ingredients, i’d rinse it 3X just to be sure. and if you’re doing it exactly like this make sure to get in between the leaves…you can also make MAK Kimchi and cut the cabbage into bite sized pieces, it makes for more difficult when squeezing the water out (But if you like your kimchi to have more juice in it for future recipes then squeezing every drop out isn’t a huge problem), but salting and rinsing is easier :)

      hope this helps!

  13. Never had Kimchi, thinking of making this recipe: Authentic & Traditional Kimchi Anyone love/hate Kimchi???

  14. I imagine the recipe she posted is for TEN cabbages, I doubt youd use 1.5 cups of salt and 1 cup of pepper powder in a recipe with a single cabbage…. Please comment to let me know if this is correct before try this.


  15. I’ve been sifting through various kimchi recipes and this one looks great I’m going to try it this weekend. I hope I can track down the chili you use rather than simply the red chili flake powder. Does the flavour of the kimchi change as it sits in the fridge? Also what temperature does your kimchi fridge maintain it at?

    • Hi Matt,

      The flavour of the kimchi will change whether it’s kept in or outside the fridge – the process will just happen slower at lower temperatures. I think our kimchi fridge sits at about 10-15 degrees Celcius (but I’m not at home so I can’t check that for you). If your ambient room temperature isn’t too hot then it’s best to let it ferment at room temperature and put it into the fridge as soon as you can taste that the fermentation has started (about 3-4 days).

      Good luck!


  16. Aubrey Uchiyama says:

    Ellie dear,
    Greetings from the Philippines. Last summer i spent my time with my aunt and oppa, they used to make kimchi too and dont mind to share it with me, after summer time i need to leave and i miss them so much(as much as i miss kimchi hehe)i dont know how to make it so i just eat out at korean restaurants whenever i feel like eating kimchi or grab a bottle from k mart. I think your recipe is awesome kudos to that! Thanks to your grand ma and mom too.. kisses. I will try to make some soon.. thanks ellie ^^

  17. @RyoFlame @kitchenwench ellie is amazing >3< this taste AMAZING.

  18. If I use 10 heads of cabbage, do I multiply everything else in the recipe by 10?

  19. Where did you get your kimchi fridge from in Aus ? Ive been looking around for awhile and havent found one im in brisbane

    • We bought one via a company in Sydney that imports them – if you know someone who reads the Korean mags, they should be able to get the details for you, depending on what state you’re in :)

  20. Thanks for your recipe. I am glad to learn this traditional way of making kim-chi. Nashi pear is the secret ingredient that makes it yum – so I was told by a korean friend years ago who owned a korean restaurant. Also the starch content from the glutinous rice flour helps with the fermentation process/ and also the sugar helps. There’s a science and method to cultivating good bacteria. Amazing. :) I’m trying to be more healthy and having pro-biotics from kim-chi will be good. Live long and prosper ! Kind Regards Josef Horhay (Australia)

  21. Hi,
    Thanks for the recipe. This is almost the same as my helper used to make in my house when I lived in China. My helper used to work for Korean family before me. The only thing different is that after washing the salted cabbage. She chopped the cabbage into bite size for easy consumption. I am living in Texas now. It is easy to get all the ingredients here. Thanks again for sharing the recipe.


    • Ahh – sometimes we’ll do that too, but we usually make “poh-gi kimchi” (kept intact in halves) as this means you can use the kimchi as a wrap and in other ways :)

  22. Thank you so much, Kitchen Wench (Ellie) for posting this Kimchi recipe! Mine turned out exactly the way I wanted it, the way good authentic Korean kimchi should be like and it’s perfectly delicious!! I don’t think this batch will last long and it’s all for me!! Your site is awesome and I can’t wait to try the other Korean recipes you have on here. I followed your recipe exactly minus the amount of certain ingredients because I had a smaller head of cabbage. Thanks again!! Kamsamnida!! :smile:

  23. All these recipes call for draining the liquid…but when you buy kimchi in supermarkets it sits in brine.
    To make this commercially, would you just add less salt, and not rinse? Just let it sit in it’s own juices like Sauerkraut to ferment naturally?

    • I don’t know what you’d do to make this commercially, but you *ALWAYS* need to rinse and drain. That brine that you speak of is released from the remaining liquid in the cabbage once it’s seasoned and left to ferment.

  24. Jim Clemens says:

    I enjoyed the read. My father brought back a recipe for kimchi in 1974. I remember it being very hot, but I liked the taste. My parents ate it practically with every meal.

    I’ve recently tried store bought. It’s pretty good, but it got me craving authentic.

    I appreciate your taking the time to share your mother’s recipe. If I try it, I’ll be sure to let you know

  25. Hello,
    I’m a Korean food lover from Germany and found your recipie about 2 months ago. I wanted to tell you, that your recipie blew my mind! I’ve tried to make Kim Chi before with other recipies, put it never turned out quite as I wanted it to. Since I’ve tried yours, every single time was a succes! Thank you for it!
    a very gratefull Kim Chi addict

  26. Okay, I’ve salted up my cabbage, now the waiting begins!

    I realized I was spending too much for tiny tubs at the shop, when I must have more, MORE!
    So I’ve decided to DIY. Thanks for your recipe, I’ll keep you posted how it ends!

    Any idea what makes it so addictive?

  27. Thanks for posting this information. At the core of it is a wonderful understanding of culturing micro organisms. This is actually the benefit of fermented foods worldwide. I also farm this way. We grow soil using fungi and bacteria in much the same way. We make a stable food for the organisms, rice and sugar. it is also the heart of korean farming. I am sure you already know this, but for us here in hawaii, it is changing how we eat, and grow food.Thanks Ellie!

  28. jo bangphraxay says:

    Love your recipe! Would be great if you could post the recipe for 10 heads of cabbage too. Would be fun :) Thanks!

  29. alethea patton says:

    Made Kim Chee for the first time using your recipe and it came out so good. I had to substitute some things like brown rice flour for the rice flour you suggested and new mexico chile powder for korean chile powder but it still came out tasting very authentic. Absolutely delicious! Thank you so much.

  30. Yay! It worked, so yummy! \o/

    I put a bit of coconut oil on the top during the ferment and it just sits there and picks up all the lovely sauce flavours and turns a good colour, and adds yet another nice savory flavor to the kimchi.

  31. Dirk Jeanis says:

    I am making now and didn’t have the glutinous flour… I used corn starch instead. It thickens and leaves a clear-whitish color that seems correct for the purpos, no taste at all. I just made the sauce and am adjusting it now. I don’t quite understand how this little sauce will cover the recipe, but I guess the fermentation pulls a lot of moisture from teh cabbage.

    Could not find the ground pepper anywhere (all of it here has cumin added). So I used Korean Rooster Brand pepper sace and Sriracha sauce to approximate. Liking it hot, I added a red Scotch Bonnet pepper sliced thinly. I am drooling and need to go taste again!
    Thanks, for the recipe…

  32. Hi!

    I put my kim chi in a container but it was not filled firmly to the very top and I suspect it wasn’t air tight either! There are ‘bubbles’ forming on the top of the liquid after two days in the cool dark place…is this still ok? It smells ok.

  33. Tried it, loved it. Now I’m addicted. 😀

  34. Can you help me take a stab at the quantity of fresh gochu instead of powder?
    Here in the States I’m having a hard time finding glutinous rice starch, but I have found the flour which seems to be close in composition, with a bit of protein. Going to have to see how it works.
    Thanks for the recipe!

  35. Stephanie says:

    Hi Ellie!! ^_^
    Am from Philippines. I love to cook. And dad request me to cook kimchi. How long will it takes to be fermented if I would put it in the fridge?

    Is it fine to use white radish instead of chinese radish? Can’t find one here.

    And does Korean chili powder and chili powder have different taste?


    • If you can’t get daikon at all (which I would have thought you can get in the Philippines) then yes, you can substitute with another radish that has some bite to it.

      I don’t know what chilli powder you are referring to, but different chilli powders can indeed have different flavours.

  36. Hi Ellie
    Thanks for sharing your family recipe, I will be trying it soon.
    For the fish sauce, can I use the Thai fish sauce? Or is it something that I can only get fom a korean store?
    I tried a kimchi recipe from a korean cookbook and it asked for fermented shrimp instead.
    Was it traditionally made with the fermented shrimp?

    Can wait to try out you recipe!!!

  37. Oh my goodness!!!!! Thank you soooo much for this recipe! My friend’s mom takes everything I have in exchange for a small jar every week. Lol. Now I have my own, and its sooooo much better. I couldn’t find nashi pear or brown onion but it came out delicious nonetheless. It does look a little dry compared to yours though, is that okay, or should I add some water? Thanks again!

  38. Hi Ellie,

    Made the sauce. Tasted it and it’s a bit too salty for me because of the 1/2cup fish sauce. Is this normal?

  39. Carolyn says:

    I unfortunately live in an area where Korean restaurants are hard to find. I am going to make a few calls tomorrow to see if some of the above ingredients are available for purchase. I love kimchi and I love Korean food. Wish me luck!!!

  40. Judith Evans says:

    I have made this receipe to the letter.
    Was able to source all ingredients. The cabbage was large.
    However when I was coating the cabbage I seemed to have a lot of sauce, all of which I used.
    Is this normal ? Will the cabbage be soggy in 3 weeks ?
    For future reference what do I do. Reduce the amount of sauce at the risk of not having enough or just discard any excess. Can’t. Wait for 3 weeks to go to taste my creation.

  41. Sabrina says:

    Just packed the Kimchi into containers to ferment and snuck a taste, SOOOO GOOD!!!
    I ran out of sweet rice flour (made Mochi) so I substituted it with potato starch which seemed to work ok with it.
    Thank you for this amazing recipe!! I shared your website with all my friends!

  42. Candice says:

    Someone help!!! I’m afraid!!!

    A co-worker had me try kimchi from a grocery store one day and I’ve been hooked ever since. But, I’m vegetarian and it’s getting impossible to find without the fish and shrimp… and when I do it’s usually very expensive.

    But, I’m too terrified to make it myself!!! I can’t find anything online about when it fails to ferment properly or gets contaminated. What if a fly lands on something when my back is turned? Free floating dust and spores?

    How can you take a food, let it “rot” for a few days, eat it, and not die? Why doesn’t anyone’s kimchi start growing a fungus or nasty bacteria?

    This just feels like something best left to professionals.

    Can someone help me understand how this process becomes wonderful kimchi and not something you get from literally any other food left in the fridge to long? … esp since it starts out exposed to so much air and then gets left at room temperature for so long?

    Thank you so much for any help anyone can give!!! And thank you, Ellie! I’ve read a lot of recipes online but yours like the best. Your commenters look like they would agree with me!

    • Hi Candice,

      Using fermentation as a method to preserve food is one that people have been using since the middle ages :) Kimchi is not the only one – there’s also the European dish saurkraut. Even sourdough, swiss cheese, fish sauce and yoghurt are made via fermentation!

      When it comes to kimchi specifically, it’s a fermentation method that involves the production of lactic acid, and this is what prevents the food from rotting. The salting creates something of an antibacterial environment (ever gargled with salt water for a sore throat?), and then in this environment, the lactic acid bacteria begin to flourish – creating lots of lactic acid that then makes the surrounding environment uninhabitable to other bacterias.

      This is a process that is affected by temperature (the bacteria acts quicker in warmer environments) which is why nobody can give you an “exact” time by which the process will be complete. In summer in Korea (and here in Australia), I find that my batches are ripe and ready to eat within a week, but during winter (especially in Korea, where it can snow quite heavily), the process can take much longer. For this reason, traditionally in the past, many families would create MASSIVE amounts of kimchi during autumn, to be stored in glazed stone containers that would then be buried in the ground. This method would mean the fermentation happened a lot slower and made the kimchi last up to 5 months (though it would be particularly sour and pungent by the time spring rolled around).

      In my 15 years of making kimchi, I’ve never had a batch go off – so I hope the above information combined with my experience will give you enough courage to give it a go :)

      Just one thing to note, however. The fermented shrimp paste and/or fish sauce is where I believe the lactic acid originates from for kimchi, so if making it without these elements, the development of lactic acid and ripening of the kimchi may take longer – I’ve never made it without these so I can’t say for sure, but it’s something to bear in mind.

      Let me know if you have any other questions.


    • Dawnell says:

      I just went to a fermentation workshop, I am so excited about it, when I saw your post I just wanted to add some more info. You are absolutely right, fermenting is an excellent way to preserve food and it is loaded with probiotics which are so good for you, and yes kimchi is not the only food, although it is a tasty one. You can also look into milk and water kefir, simple tasty and very good for you.

  43. Charlotte says:

    Thankyou so much for sharing this wonderful recipe with everyone. I just put my first batch of Kimchi in the storeroom to ferment. The process was easy, thanks to the great instructions! Unfortunately, I left the cabbage ‘salting’ for too long…maybe an hour over….. and it does not snap when I bend it. I hope that it won’t alter the taste too much…I’ll know better for next time not to go out while I have Kimchi salting :)

    I don’t suppose you have a recipe for spicy dried radish 😉 …it tastes rather like Kimchi and I think it’s called Mu Malengi…delicious!

  44. I’m a huge fan of kimchi, and I plan on using your recipe my only question is what kind of chili pepper do u use because the picture looks just like a fantastic place I use to eat but they closed

  45. Thank you so much for your recipe. I have not been satisfied with the bought kimchee of late. But after trying your recipe I don’t think I need to buy kimchi again. After three days I took some with me with the intention to drop some off to my mum. But just prior to that I decided to purchase some more ingredients to make more kimchi at a Korean Grocery. The man at the counter (seeing that I was not Korean, but Chinese) saw my ingredients and asked if I knew how to make kimchi. So I took some out from the car and let him have a taste. His remarks “mmm…very nice”. That…made my day. So I gave him the whole tub. Such a compliment coming from someone who is Korean…the kimchi must have turned out really good. It was definitely worth the effort using this kimchi recipe…just perfect.

  46. Hello! I was recently at a fermentation class where they told us to top off the crock with tap water if the brine doesn’t cover the cabbage. With all the sauce etc that is added in your recipe is it necessary to add any additional water before I set the crock stone on my creation. Ps this recipe looks great, can’t wait to try it out!!

  47. Hi, thank you for sharing this recipe. I never had kimchi, but I have read about it, I have seen it being made (on TV only), and I have heard how good it is. Now I want to make some and try it. I looked at several recipes on the Internet and I like this one best. Now I’m off to find the ingredients! :mrgreen:

  48. I have to thank you. My husband and I just tried our kimchi that’s been fermenting since Saturday night and HOLY SHIT it tastes AMAZING. It’s got serious heat and flavor, WAY more than the store bought stuff. I could seriously eat half a quart tonight. Now I’m thinking of kimchi fried rice, kimchi fried with pork, kimchi with gyoza I made, kimchi pancakes, kimchi with EVERYTHING *drool*. It’s the best kimchi I’ve ever tried. You are amazing.

  49. Hi there! We are just tasting our first batch of kimchi made from your recipe, and wow! It’s awesome stuff, and it’s really a lot richer than we thought it was going to be. I managed to find everything but the Korean pepper, so we had to use normal chili powder, but by the next time I make it I will have acquired some, by hook or by crook :) I have half a dozen recipes I want to try starting immediately. Thanks so much!

  50. I want Kimcheeeeeeee

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