Posted August 30, 2017 by Marc Gottlieb

Posted in : Cuisines :
  • Prep Time : 30 min
  • Ready Time : 30 min


10 portions


  • 500 grams cabbage Napa or white
  • 6 small radish sliced
  • 1 bunch scallions
  • kosher salt
  • 8 clove garlic
  • 10 grams ginger peeled
  • 65 grams hot paprika
  • 2 tablespoons red miso


  1. Chop the cabbage up into 3-4cm squares.
  2. Slice the radishes and scallions and add to cabbage
  3. Liberally salt the vegetables and let stand three hours until cabbage is wilted.
  4. In a separate container, blend the remaining ingredients until it forms a thick paste.
  5. Rinse off the vegetables and coat with spice paste.
  6. Stuff kimchi into clean jars. Pack in densely. Press out any air bubbles that are trapped in the jar.
  7. Set jars in a bowl or other container to catch spillover and let sit on the counter.
  8. Kimchi will be ready to eat after ten days. Refrigerate remainder.

Note: I have found that 1/2 of the paste is sufficient for the amount of cabbage in the recipe, leaving me the other half to use for other recipes. I like making

Also, you can find kosher gochugaru online for a more ‘authentic’ taste, but I opted for hot paprika, which is more easily accessible.



Nutritional Information

Servings Per Recipe: 10 portions

Amount Per Serving

Calories: 43

  • Total Fat: 1.1g
  • Cholesterol: 0mg
  • Sodium: 156mg
  • Total Carbs: 8.6g
  •     Dietary Fiber: 4g
  • Protein: 2.2g