Can you handle the heat in your mouth? Try this home-made Korean Kimchi recipe and find out.

Ingredients cut upKimchi is a popular side dish lately.  From Kimchi burritos and tacos aboard food trucks to members of the GreenUp! Community recommending a local farmer’s market favorite, Dave’s Gourmet Korean.  Kimchi should be spicy, which I welcome because spicy foods can help speed up metabolism.  It is interesting to see how some people react to spicy foods.  In fact, GreenUp! Community member Alan always sweats profusely on the forehead when eating his own homemade Kimchi. Can you handle the heat?  Use Alan’s recipe to make your own home-made Korean Kimchi  and lets see how you do.


  • 1 Napa cabbage (medium size, about 3-4 lbs)
  • 6 green onions, julienne-cut, greens tops included
  • 1 carrot (medium size), julienne-cut
  • 1/4 cup apple, ground

Whole ingredients, make it organic like this


  • 9 Tbsp Kosher salt, divided
  • 3 Tbsp water
  • 8 Tbsp red chili pepper
  • 1 Tbsp garlic, ground
  • 1 Tbsp fresh ginger, ground
  • 2 Tbsp fish sauce


    1. Quarter the cabbage from the root to the top and rinse cabbage between the leaves to wash away any dirt. Rub 8+2/3 Tbsp of salt on the surface and between the leaves.  Leave in a container for 1 hour at room temperature
      Quarter the cabbage
    2. Leaves are soft with excess water after 1 hour. Wash away any salt on the leaves and surface.  Taste a leaf, if too salty, put into cold water to wash away the salt.  Pat dry.
    3. Julienne-cut the green onions and carrot.  Grind the garlic, ginger, apple. Mix carrots with red chili pepper. Add ground garlic, ginger, apple, 1/3 Tbsp salt and fish sauce to the carrot mixture.  Add green onions with the rest of the mixture. Leave the mixture in the bowl for 10 minutes.
      Ground ginger, apple and chili powderCarrots and chili powderMix in green onion
    1. Slightly pull the cabbage leave out and rub the marinated mixture between leaves and the surface. Roll the cabbage like a ball and put them in a glass container. Repeat until all cabbages are inside the container with no space between them.
      Rub carrot, green onion, chili powder mix in between leaves and around the cabbage
    2. Leave the sealed glass container out at room temperature for 1 – 4 days depending on temperature: 68F and above, 1 day; 60-67F, 2 days; 50F-59F, 4 days.  Move the glass container to refrigerator for another 5 days
    3. When ready to eat, cut the Kimchi into pieces and serve over rice, cracker, in a salad or by itself.


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