"Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!"
photo by Xexe383 photo by Xexe383
photo by Xexe383
Ready In:




  • Chop cabbage coarsely and place in a large dish.
  • Sprinkle cabbage with salt; let stand 3-4 hours.
  • Squeeze cabbage dry with hands and place in another bowl.
  • Add remaining ingredients except sesame oil, and mix well.
  • Refrigerate at least 24 hours before serving.
  • Sprinkle with a few drops of sesame oil on each serving, if desired.

Questions & Replies

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  1. Sue, I loved the recipe. I did take some artistice license. Instead of Red Pepper I used 2 tbsp Siracha, 1/4 c. Vietnamese Chili, paste and 4 oz. Sweet chili sauce w/ garlic. I also added a couple tbs of fish sauce...Dang...That is goood.
  2. My mother is Korean and this is how I remember her making Kim Chee when I was growing up. A word of advice for those new to kim chee. If you don't like sour food, eat the kim chee in the first few weeks. The sooner you eat it, the less sour it will be. Kim chee will continue to ferment even though it is refrigerated. If you like it more sour. Leave it on the counter for a few days (do this when the weather is nice and you can keep window open so you don't offend other members of the family or guests). If you double the recipe, one batch can go straight into the fridge and the other on the counter. By the time you finish the "counter" batch, the batch in the fridge will have soured a bit.
  3. I made this before leaving on vacation and came home to the most delicious kimchee imaginable. Believe it or not, I added purple cabbage and regular green cabbage along with fresh serrano peppers and it was fabulous. I will make this again and again!
  4. I LOVE kim-chee and this recipe is EXCELLENT!!!! I made it and its very easy and absolutely DELICIOUS!!! THANK YOU SOOOO MUCH for this recipe!
  5. super easy with great results !!! i will never buy again thanks sue


  1. I had a quarter of a cabbage in the fridge so I decided to try this recipe. Just plain old green cabbage. I figured the cabbage I had was less than two pounds so I adjusted some ingredients. I used the same amount of salt but cut the soy sauce to one tablespoon. Instead of red chile flakes I used one teaspoon of 160K cayenne (very hot stuff). When squeezing the cabbage dry I used paper towels in my hands to draw out the moisture. Otherwise, the recipe was the same. This was easy to make and I loved the result. Unlike traditional kim chee, the cabbage retains some crispiness and what you have after 24 hours is like some far out version of cole slaw. Add slivered carrots to dress it up. This is excellent served with barbequed pork or beef. And plenty of beer. I also like to eat it with just a bowl of steamed rice for a simple and earthy Korean meal. This recipe is now a permanent part of my household.


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at I may occasionally post something extra I have here. If you have questions, you can always contact me at
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