Easy Korean Vegetarian Kimchi


1 head of savoy cabbage
1 cup kosher salt, more if needed
1 cup Korean chili flakes, more if desired (available at Asian markets)
2 heads garlic, chopped
1/2 cup fresh ginger, peeled and chopped (more if desired)

This is a super simple vegetarian version of kimchi. The key to proper fermentation is once the kimchi is prepared make sure that it is placed in a completely air tight container. It is important to note that you can cure any vegetable using this technique. Also you can make a non-vegetarian version adding fresh oysters and or fish sauce.

  • Chop the cabbage into large pieces. It doesn’t really matter how small or large as the cabbage will reduce by half.
  • Place the cabbage in a bowl in layers and add  plenty of salt to each layer.
  • Allow cabbage to sit covered for about 1 hour
  • Add cabbage to a colander and rinse well, several times.
  • Using a clean dish towel Squeeze as much water out of the cabbage as possible and place the cabbage back in the bowl.
  • Add the chopped garlic, ginger and Korean chili. Mix very well.
  • Add the mixture to a large jar with a tight fitting lid. Ball jars with metal clasps work well.
  • Before closing jar place a piece of plastic wrap over the opening of the jar and secure tightly with a rubber band, then seal the jar with the clasp.
  • This will ensure that the container is completely airtight and that the desired bacteria will form and cure the kimchi.
  • Place the kimchi in a sunny location that is about 70 degrees for at least 24 hours or more, then it may be stored in the refrigerator.




24 min


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