READY IN: 20minsYIELD: 4 pints


  • 14 cupcoarse sea salt, dissolved in 1/2 cup boiling water
  • 1 12 lbsnapa cabbage, cut into 1 1/2-inch square pieces
  • 2largecarrots, peeled and grated
  • 1smalldaikon radish, peeled
  • 1largefuji apple, peeled, cored and grated(substitute Gala or Macintosh)
  • 1ounceginger, grated
  • 4largegarlic cloves, pressed
  • 4largegreen onions, chopped and divided, with white & green parts separated
  • 3tablespoonsgochujang, paste
  • 1tablespoonfish sauce (substitute low-sodium soy sauce or miso paste)
  • 1tablespoonwhite vinegar (substitute rice vinegar)
  • 1tablespoongranulated sugar

    Serving Size: 1 (1647) g

    Servings Per Recipe:1

    Calories: 137.9

    Calories from Fat 8 g 6 %

    Total Fat 1 g 1 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 7491.8 mg 312 %

    Total Carbohydrate31.6 g 10 %

    Dietary Fiber 7.5 g 29 %

    Sugars 16.2 g 64 %

    Protein 4.6 g 9 %


  • In a bowl, place cabbage and pour in dissolved salt. Cover with cold water and stir. Place a lid or a plate on top to help submerge the cabbage and let it sit for 2 ½ to 3 hours, tossing and swirling every 20 minutes. To know when time is up is when the white part (toughest) is bending easily.
  • Drain the cabbage pieces into a colander and rinse them thoroughly a couple of times under cold water; set aside.
  • Grate carrots, daikon and apple in a food processor. Transfer the ingredients to a large bowl. To this, add grated ginger, pressed garlic, white parts of green onions, and cabbage; stir well to combine and set aside.
  • In a bowl, add red chili paste, fish sauce, vinegar and sugar; stir until smooth.
  • Pour the kimchi paste over the vegetables and add the green parts of the onion. Wearing a glove, mix the ingredients until well coated.
  • Tightly fill sterilized jars leaving about ½-inch headspace. If there’s any liquid left from the bowl, add it to the jars.
  • Close the jars, place them on a baking sheet lined with a silicone mat and transfer to a cool dark place for 2 days.
  • Open the jars every 12 hours to release the pressure inserting a knife or gauge to release air bubbles. Transfer to the fridge. It keeps for up to 2 months.
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