READY IN: 3hrs 10mins
Recipe by Budgiegirl

This Kimchi recipe came from Cooking Light Magazine. It is the closest I have come to authentic Korean Kimchi my neighbor used to make for me. 0 points and core for Weight Watchers.

Top Review by Gonar Leyden

Okay, so this is the second of two cabbage dishes I made after reading an article about cabbage being good for you and for the planet at Sociecity:

I NEVER liked kimchi much, but this one is a bit easier for a guy like me to handle. Thank you for posting Budgiegirl!

Ingredients Nutrition


  1. Place cabbage and salt in a large bowl, tossing gently to combine.
  2. Weigh down cabbage with another bowl.
  3. Let stand at room temperature 3 hours, tossing occasionally.
  4. Drain and rinse with cold water.
  5. Drain and squeeze.
  6. Combine cabbage, water and remaining ingredients.
  7. Cover and refrigerate at least 4 hours.

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