Kimchi is a supper delicious side dish, a bit smelly but easy to make. There are a lot of recipes of how to make kimchi with fish sauce or shrimp paste, but since my mother-in-law is vegetarian, I will make vegan cabbage kimchi today.



1 head cabbage

3 green onions

1/2 cup salt (depend on the head cabbage size, you may want to increase or reduce the amount of salt)

1 tbsp. sugar

5 cloves of garlic

2 thumb size of ginger

1/2 cup red chili flake


Rinse cabbage under tap water.

Cut 1 head of cabbage to 3-inches pieces (like in photo)

Choose a large shallow mixing bowl. Add all cabbage and sea salt into the bowl, and mix well.

Leave it for one and half hour to let sea salt dehydrate and remove all water in the cabbage


After 1.5 hour…

Drain and squeeze all cabbage to get rid of water.

In food processor mix garlic and ginger together. Add the mixture into the cabbage bowl.

Add 1/2 cup of red chilli flake (If you are a spicy lover, add another 1/2 cup, depend on how spicy you like), green onion and sugar.

Mix well together

Put in an empty jar or container to store in room temperature to let it ferment. Check daily, if the kimchi taste ripe, still a bit crunchy, you can transfer the jar/ container to a fridge


When Kimchi is ready…of course, you can eat!

You can eat with freshly cooked rice, tacos, hot-pot or just eat alone like the way it is 🙂





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