Kimchi has got a bad rap. It’s smelly…It’s scary…IT’S ALL LIES! I heart you big time stinky cabbage of joy. Let me eat you with eggs, tacos and straight out of the jar. You complete me on those days when a pickle will just not do. You are deliciously misunderstood and incredibly easy to make.

We’re going to be BFFs for a very, very long time…or at least until the latest batch runs out.


    • Dissolve 1 cup salt into 1 gallon of water
    • Soak 1 head of Napa cabbage, cut into quarters for 3-4 hours
    • Drain and rinse, squeeze out all extra water



  • 1 bulb garlic, cloves separated and peeled
  • 1 (2-inch) piece of ginger root
  • 1/4 cup fish sauce
  • 1 small diakon, chopped
  • 1 bunch of green onions, chopped
  • 1/2 cup chili powder
  • 2 tablespoon sesame oil
  • Sesame seeds, just a sprinkle
  • Slather mixture between each layer of cabbage leaves
  • Place quarters in bowl, cover and let sit for 3-4 days in a cool/dark place
  • Jar cabbage and extra mixture and place in the fridge
  • Kimchi is good to eat for another 3 – 4 weeks depending on the level of fermentation desired