Korean Sauerkraut - Kimchi

READY IN: 336hrs 15mins
Recipe by dicentra

From my yahoo group.

Top Review by Garden Gate Kate

I continually make lacto-fermented dishes such as sauerkraut, pickles, relishes, beet kvass, grainy mustards, and mayonnaise. This Korean Sauerkraut- Kimchi is my absolute favorite! Because I like Kimchi with a kick, I doubled the amount of ginger and garlic, replaced the dried chili pepper flakes with fresh cubanelle peppers with seeds, and added 2 tablespoons whole yellow mustard seeds. I love fermented daikon radish but the sulfur released during fermentation creates an overpowering odor. However, fermenting the daikon radish with the mixture of other ingredients mellows the sulfur created during curing eliminating the unpleasant smell. Also, I make my own whey that I skim off of homemade kefir from Rita~'s recipe, recipe #464472. Thank you, dicentra, for this healthy and delicious recipe.

Ingredients Nutrition

  • 1 head napa cabbage, cored, chopped
  • 1 bunch green onions, chopped or 1 bunch onion, cut in half and thinly sliced
  • 1 cup carrot, grated
  • 12 cup daikon radish, grated (optional)
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves, peeled and minced
  • 12 teaspoon dried chili pepper flakes
  • 1 tablespoon sea salt
  • 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)


  1. Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
  2. Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
  3. The top of the vegetables should be at least 1 inch below the top of the jar.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.

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