Easy Kimchi | My Curated Tastes
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Kimchi is a traditional Korean fermented side dish made primarily from cabbage, radishes, and a variety of seasonings. It is known for its tangy, spicy, and umami flavors. Kimchi is a staple in Korean cuisine and is often served as a side dish or used as an ingredient in various dishes. I omitted the radishes in this kimchi and used green onions and carrots which I mean add a ton of flavor to this side dish.
Kimchi is typically made by salting and fermenting vegetables. The main ingredients, such as cabbage, onions or carrots, are sliced or shredded and then salted to draw out excess moisture. While there is usually a paste made of a variety of spices, I used the Shawhan Farms Kimchi Starter which is packed with all the traditional flavors. The mixture is thoroughly mixed and packed tightly into a jar or container. The kimchi is left to ferment at room temperature for a period ranging from a few days to several weeks, depending on personal preference.

Yes, kimchi is known for its spiciness. The primary source of heat in kimchi comes from the use of chili pepper flakes or gochugaru (a spicy condiment used in a lot of Korean dishes). The amount of spiciness can vary depending on the recipe and personal preference. Some kimchi varieties are milder, while others can be quite fiery. However, not all kimchi is extremely spicy, and there are non-spicy versions available as well. Taste the Shawhan spice before adding to your vegetables. Adjust the amount you use based on your tolerance and preference for heat. I find it to be the perfect balance of heat and flavor – you decide.

Kimchi offers several health benefits due to its fermentation process and nutritious ingredients. It is a good source of vitamins A, B, and C, as well as minerals like calcium and iron. Kimchi also contains probiotics, which are beneficial bacteria that support gut health and digestion. The fermentation process increases the bioavailability of nutrients and can enhance the absorption of certain minerals.

Kimchi has a long shelf life due to the fermentation process. When properly stored, it can last for several months in the refrigerator. The flavor and texture of kimchi may change over time, becoming more sour and softer as it continues to ferment. It’s important to keep the kimchi tightly sealed to prevent exposure to air, which can speed up the fermentation process. If you prefer a milder taste, consuming kimchi within the first few weeks as the taste gets stronger and spicier the longer it sits.

Easy Kimchi | My Curated Tastes
Easy Kimchi | My Curated Tastes
Easy Kimchi | My Curated Tastes
Easy Kimchi | My Curated Tastes
Easy Kimchi | My Curated Tastes
Easy Kimchi | My Curated Tastes
Easy Kimchi | My Curated Tastes

Easy Kimchi

This easy kimchi recipe takes help from a store-bought kimchi seasoning starter making this easy for everyone to make.
5 from 1 vote
Prep Time 1 hour 40 minutes
Cook Time 4 days
Total Time 4 days 1 hour 40 minutes
Course Sides
Cuisine Korean
Servings 1 Quartz

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Small Head Cabbage, chopped into large chunks
  • 4 Green Onions, cut into one inch pieces
  • 1 Daikon Radish, peeled and sliced thin
  • 1/4 Cup Kosher Salt
  • 4 Tbsp. Shawhan Farms Kimchi Starter
  • Distilled bottled water


  • Place the cut up cabbage in a large bowl. Sprinkle with the kosher salt and work the salt into the cabbage until it just starts to soften.  (Just a couple of minutes.)
  • Cover the cabbage with the bottled water and place a plate on top on the cabbage with a heavy can on top. (This is to weigh down the cabbage.) Let it sit on the kitchen counter for about an hour.
  • Drain the cabbage in a large colander and rinse under running cold water several times to remove excess salt. Put to the side and let drain for about 20 – 30 minutes.
  • Squeeze out any excess water and add the radish slices and onions to the cabbage and toss gently to mix.
  • Add the kimchi starter seasoning and using your hands (I recommend you wear gloves to prevent staining.) start to work the seasoning into the vegetables until every veggie is coated in the spice mixture.
  • Add the mixture to a one-quart mason jar with a lid. Press down on the kimchi until the liquid in the veggies rises to cover up the veggies. This brine will be released when you are pressing on the vegetables. Leave about one inch of space between the liquid at top and the lid. Put the lid on.  Note that you may not get a lot of liquid.  Don’t worry.  During the fermentation process, some liquid will be produced.
  • Now it is time to let the kimchi ferment. Place the sealed jar on the kitchen counter (room temperature) away from direct sunlight and let it sit for one to four days. NOTE: You’ll see bubbles in the jar – that’s why you left the space a the top of the veggies.  If you don’t see a lot of liquid, don’t worry.  When you open the jar, you should hear gas escape.  That’s how you’ll know fermentation is happening.
  • You are going to want to check the kimchi once a day. Open the jar and press down on the ingredients with a wooden spoon to keep everything under the liquid. Turn the jar upside down once a day to distribute any liquids. Opening the jar will help release some gases during the fermentation process too. Taste a little each day. You can decide between days 1 and 4, when you like the taste. When it tastes right to your liking, you can refrigerate the kimchi.
  • The kimchi can be eaten right away or you can let it sit in the fridge for a week or more. It just gets better with time. Kimchi can be kept in the fridge for up to two months.


Sodium: 28293mgPotassium: 6mgCalcium: 18mgIron: 0.2mg
Keyword condiments, sides
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