Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / ChuckwagonCookie's Authentic Korean Kimchi Recipe
    Lost? Site Map

    ChuckwagonCookie's Authentic Korean Kimchi

    ChuckwagonCookie's Authentic Korean Kimchi. Photo by ChuckWagonCookie

    1/1 Photo of ChuckwagonCookie's Authentic Korean Kimchi

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 30 mins

    30 mins

    72 hrs

    ChuckWagonCookie's Note:

    The timeless Korean staple of fermented cabbage! This is my award-winning recipe! Makes about enough to fill a half gallon jar. Traditionally the cabbage is not cut; the seasonings are spread between each leaf. However, cutting the cabbage is much easier and more common now. The Korean chili powder (gochutgaru) is essential, you can not substitute! Check local Asian grocery stores or order online.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Cut the cabbages into quarters lengthwise, then into 1 1/2 inch pieces.
    2. 2
      Mix the salt into enough water to cover the cut cabbage, and let cabbage soak for 8 to 12 hours.
    3. 3
      Meanwhile, shred or julienne cut the Daikon radish.
    4. 4
      Cut the spring onions into 1 inch lengths.
    5. 5
      Chop the garlic, rough cut, small and large pieces.
    6. 6
      Finely chop the Thai peppers -- use less for less heat.
    7. 7
      Shred the ginger or chop finely.
    8. 8
      Mix all ingredients except the cabbage, cover and refrigerate while cabbage soaks.
    9. 9
      Drain cabbage and rinse well, squeezing out excess water from the cabbage. Rinse it at least 4 times to remove excess salt!
    10. 10
      Mix cabbage very well with other ingredients; you want every piece of cabbage coated.
    11. 11
      Pack tightly into a jar with at least 1 inch of headroom above cabbage.
    12. 12
      Cover loosely and place in a cool area for at least 2 days. Do not refrigerate while the cabbage ferments. After 2 to 5 days, refrigerate and enjoy!

    Ratings & Reviews:


    Nutritional Facts for ChuckwagonCookie's Authentic Korean Kimchi

    Serving Size: 1 (3221 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 63.6
    Calories from Fat 10
    Total Fat 1.2 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 7624.8 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 4.2 g
    Sugars 6.1 g
    Protein 3.2 g

    The following items or measurements are not included:

    spring onions

    Thai peppers

    Ideas from


    Over 475,000 Recipes Network of Sites