clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kimchi or Spicy Korean Kapusta Kiszona

  • Author: Polish Housewife


A spicy, fermented, cabbage recipe


  • 1 head napa cabbage, about 2 pounds
  • 1/3 cup sea salt or kosher salt
  • 2 tablespoons miced garlic
  • 2 tablespoons minced ginger
  • 1 teaspoon sugar
  • 3 tablespoons fish sauce
  • 4 tablespoons Korean chili flakes (I substituted 1 T chili powder, 1 T chili flakes, 2 T garlic chili paste (from Asian market)
  • 1 large or (3 small) Korean radish or daikon, peeled and shredded
  • 4 green onions, cut into 1 inch pieces


  1. Cut the cabbage into quarters lengthwise, remove core, slice into 2 inche pieces
  2. Place the cabbage and salt into a large bowl, work the salt into the cabbage, you’ll notice the cabbage become softer and smaller in volume
  3. Cover the cabbage with water, placea heavy plate of bowl on top to hold the cabbage under water, let sit for 2 hours, drain, rinse
  4. Combine the garlic, ginger, sugar, fish sauce, and chili together
  5. Add the drainded cabbage, daikon, and green onions, combine until well mixed
  6. Pack into clean, sterile jars, leave at least an inch of space at the top, lid
  7. Let sit on countertop for 3 – 5 days, it will ferment
  8. Open the jar(s) daily, stir and push down, this allow accuulating gases to espace
  9. Taste it everyday, when it’s to your liking, move the covered container to the refrigerator