Spicy Kimchi

  • Jul, 21 , 22
  • Shuli Madmone




1 Head of chinese cabbage
1 cup water
1/4 cup fine sea salt
1/2 cup rice vinegar
1 Tbsp sugar
2 Tbsp Korean Chile Paste
1 inch piece fresh ginger, grated


Cook's note: We suggest using latex or rubber gloves before handling any type of chili peppers or chili powder.


Core the cabbage and then slice into bite-size pieces. In a large bowl, add the water, salt, sugar and vinegar and stir to dissolve. Add the cut cabbage to the mixture and allow to soak for up to 2 hours. Drain the water from the cabbage. Put latex or rubber gloves on before handling the chili paste. Add 2 tablespoons of the Korean Chile Paste into to the cabbage. Thoroughly mix the paste into the cabbage.


Using sterilized glass jars, pack the cabbage down and add enough water to cover. Close the jar and refrigerate for at least 4 hours. This will become spicier the longer it sits. Adjust the spiciness by adding or reducing the amount of chile paste.


See recipe for Korean Chile Paste - click link