Kimchi III

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Makes about 1 1/2 Quarts.

    • 3 tablespoons plus 1 teaspoon pickling salt
    • 6 cups water
    • 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
    • 6 scallions, cut into 2-inch lengths, then slivered
    • 1 1/2 tablespoons minced fresh ginger
    • 1 cup of minced garlic
    • 3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores)
    • 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
    • 1 cup of shredded Korean radish (moo in Korean)
    • 1 teaspoon sugar


    1. Dissolve the 3 tablespoons salt in the water.
      1. - Chinese cabbagePut the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
      1.  Cabbage soaking in brineWeigh the cabbage down with a plate. Let the cabbage stand for 12 hours.
      1.  FermentingDrain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 F, for 3 to 6 days,until the kimchi is as sour as you like.
    2. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.


    • Precaution should be taken in preparing this dish, as the fermentation process requires the food to be stored outside normal refrigeration temperatures. If you are at all concerned about your abilities to prepare this dish, allay your fears by purchasing jarred kimchi from a specialty store.

Things You'll Need

    • Large ceramic or glass container.
    • Freezer bag.
    • Knife.