Storeable Homemade Cabbage Kimchi

Storeable Homemade Cabbage Kimchi

You won't have to buy kimchi again! You can make your own at home!


1 cabbage
about 800 g-1 kg
4 liters
4 tablespoons
Daikon radish
about 30 cm (500 g)
Chinese chives Japanese leeks
as needed
Hot water
6 tablespons
Korean dashi stock granules
2 tablespoons
Powdered red chili pepper
4 tablespoons
3 tablespoons
2 cloves
3 cm
1-2 tablespoons
Grated apple
1 apple


1. Chop the cabbage and brine in salt water (for about half a day).
2. Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple.
3. Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
4. Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
5. Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
6. Pack it into a container and store in the refrigerator.

Story Behind this Recipe

After many attempts, I finally found my own perfect flavor.