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Homemade kimchi

Light and Delicious Homemade Kimchi with Radish

Holly Ford
Refreshing homemade kimchi made with young cabbage and young radish. One secret to make the best tasting kimchi is to use the right type of water. Adding fresh chili makes this kimchi more delicious.
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Prep Time 30 mins
Cook Time 5 mins
Soaking time 1 hr
Total Time 1 hr 35 mins
Cuisine Korean


For kimchi seasoning


  • Rinse the cabbage and radish a couple of times. Put a small portion of greens in a large bowl, sprinkle 2 tablespoonful of salt over. Add more greens and sprinkle more salt. Repeat the layer until you finish all the greens and salt. Let them soak for 1 hour. Turn the greens the other way once during the soaking time.
  • Rinse the greens 2 times and put in a colander to drain the excess water. Set aside.
  • To make kimchi seasoning, process onion, garlic, ginger, pear, potato, and 1 cup of artesian water in a blender until smooth. Add the fresh chilies and pulse 3-4 times until you see the small pieces of chilies.
  • Pour the chili puree into a large mixing bowl, add the Korean chili flakes, shrimp sauce, and the anchovy sauce; mix well.
  • Add the greens into the kimchi seasoning in a mixing bowl and toss well.
  • Put kimchi in an airtight container. Add the 1 more cup of artesian water in the mixing bowl. Swirl the bowl to rinse out the seasoning residue. Pour that water back into a kimchi container.
  • Close the lid and let the kimchi sit on room temperature for 1 day and store in the fridge for 3-4 days to ferment. This kimchi will last up to 1 month in the fridge.
Keyword artesian water, fermentation, homemade kimchi, kimchi, mineral water, red chilies, young cabbage, young radish
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