There is nothing as tasty as homemade kimchi. You really can't go wrong with this easy to make spicy pickled cabbage (the national dish of Korea). A special thanks to Joyce who kindly shared her recipe with me! 


  • Prep time: 2 hours

  • 2 Napa cabbages

  • half cup Korean Gochugaru pepper (course ground is my favorite)

  • 1 teaspoon Salted shrimp

  • half cup chopped ginger

  • half cup chopped garlic cloves

  • 5 green onions sliced, and chopped every 4 inches

  • 1 cup fish sauce


  1. Quarter cabbage (it's best to cut the base in half, and pull apart, then do the same when you quarter it)

  2. Mix all the ingredients in a large bowl.

  3. Generously layer the mixture between each cabbage leaf.

  4. Roll the cabbage and place in air tight container.

  5. Let the cabbage sit for 3 days in room temperature

  6. Open lid to release gas and refrigerate.

  7. Enjoy!

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