Everyday Kimchi Recipe

(Even If There's No Asian Market Nearby)

If you love to make kimchi at home but don't live near an Asian market, it might feel like a lost cause trying to source ingredients for the popular Korean condiment.

But after living in a small mountain town with extremely limited access to any real ethnic food, I've found a way to adapt my usual homemade kimchi using ingredients from my local grocery store—and the flavor is as authentic as you can get.

This quick and easy kimchi recipe can be made by anyone, anywhere.


– Napa cabbage – Flaky sea salt – Julienned daikon – Julienned carrots – Leeks – Scallions – Apple


Cut the cabbage into quarters lengthwise. Remove the cores and thinly slice the cores. Roughly chop the rest of the cabbage into 1-inch pieces.


Pile all of the cabbage into a huge bowl or basin; you can also use your sink if it has a stopper.


Sprinkle the salt over the cabbage and cover with cold water. Every 30 minutes or so, turn the cabbage over with your hands to distribute the salt evenly. Massage the leaves with your hands to expel more moisture each time.


After 1 1/2 to 2 hours, strain the cabbage in a large colander and rinse with clean cold water. The leaves should be soft and limp, and the volume of cabbage reduced by half.

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