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Basic Kimchi


  • Fermentools


  • 1 large Napa cabbage, cored and chopped
  • 1 cups Daikon radish, peeled and diced
  • 4-6 green onion, chopped
  • 2 large carrots, peeled and grated
  • 2-3 tbsp Himalayan salt
  • 1 inch ginger root, peeled and finely chopped or grated
  • 1 shallot, finely chopped or grated
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp Korean chili pepper flakes (use less for mild spice)


  • Prepare cabbage, radish, onion, carrots and combine in large bowl. Sprinkle on 2-3 tablespoons of Himalayan salt. Stir and squeeze the mixture to draw out the natural liquids.
  • Combine additional ingredients. Add this mixture to the vegetables and mix well.
  • Fill a wide mouthed mason jar with the mixture, leaving approximately 1 inch of space.
  • Place the glass fermentool weight on top of the mixture to keep the vegetables below the liquid.
  • Add extra 2% brine if there is not enough liquid.
  • Add the Fermentools Airlock System according to directions.