How To Make Kimchi At Home...Easy Mode

In a food processor, blend the ginger, Asian pear, garlic, and fish sauce until smooth. Transfer to a medium bowl.

Add the Korean red pepper flakes and stir to combine. Taste for spice level. If you prefer extra spicy kimchi, add more red pepper flakes. Set the paste aside.

Drain the salted cabbage and rinse well under cold running water. Shake off the excess water and transfer the cabbage to a large bowl. Add the green onions, carrots, daikon radish and paste. Toss well to evenly coat the vegetables. If using your hands to mix, disposable gloves are recommended for handling the red pepper flakes.

Using a wooden spoon or a muddler, tightly pack the kimchi into a sterilized ½ gallon glass jar, removing as much air as possible.

Place the lid on the jar, being careful not to tighten it all the way so that gas can escape during the fermentation process. Leave at room temperature for 4-7 days. Check the jar often, and continue to press the vegetables down to keep them submerged in the liquid.

On Day 4, taste the kimchi. If a stronger flavor is desired, continue to ferment longer.

Once the kimchi has reached your desired flavor point, tighten the cap all the way and store it in the refrigerator. The kimchi is ready to use.