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Kimchi - Korean Sauerkraut


  • 1 head Nappa Cabbage cored and shredded
  • 1 bunch green onions chopped
  • 1 cup carrots shredded
  • 1 Tbsp freshly grated ginger
  • 3 cloves garlic peeled and minced
  • 1/2 tsp dried chile flakes
  • 1 Tbsp sea salt (I use himalayan pink salt)
  • 4 Tbsps whey (if not available, use an additional Tbsp. salt)


  1. Place all the vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl.  Pound with a wooden pounder or meat hammer to release juices. 

    Place in quart sized wide mouth mason jars and press down firmly with the pounder or meat hammer until the juices come to the top of the cabbage mixture.

    The top of the vegetables should be at least one inch below the top of the jar. 

    Cover the jar(s) tightly and keep at room temperature for about 3 days, before transferring them to cold storage.