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  • 700 g cabbage, chopped
  • 3 tbsp. salt
  • 2 tbsp. flour
  • water
  • 6 tbsp. soy sauce
  • 6 tbsp. gochugaru
  • ginger, minced
  • garlic, crushed
  • onion, minced
  • leek, chopped
  • green onion, diagonally sliced
  • carrot, julienned

Link to original recipe


  1. Chop the cabbage into bite size pieces.
  2. In a large basin, soak the pieces of cabbage in cold water. Sprinkle salt.
  3. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1.5 hours). Once done, rinse and drain thoroughly.
  4. In a pot, mix flour with water and bring to a boil.
  5. Add sugar and cook a few minutes more until translucent. Set aside to cool down.
  6. Mix the cold flour porridge into a large bowl with gochugaru, soy sauce, garlic, onion, green onion, leek, ginger and carrots.
  7. Add the cabbage to the bowl and thoroughly mix.
  8. Put the kimchi into an air-tight sealed plastic container or glass jar.
  9. Store in the fridge, making sure to mix it up at least once a week.
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