How to make the BEST Kimchi!

Find out HOW easy it is to make the best Kimchi with our super simple steps below...

LCHF TODAY Kimchi ingredients before adding cabbage

>KIMCHI ingredients <

Squeezing Kimchi Ingredients by hand

>Massage KIMCHI ingredients together with Chinese cabbage <

Pressing Kimchi mixture into glass jars

>Press ingredients into jars for an endless supply of KIMCHI!<




2.5 Chinese cabbage, stemmed and cut lengthwise

1/4 cup + 1 tablespoon pink salt or sea salt

5 or 10 garlic cloves, minced

2 Red onions, minced

3 Carrots, grated

1 Bunch of Chinese Garlic Chives

2 Daikon radishes, trimmed and cut into matchsticks

1 bundle Spring Onion, trimmed, cut into 1-inch sections

1 tablespoon fresh ginger, grated

3 to 5 tablespoons coarse Korean red pepper powder

1/4 cup Fish sauce

2 Apples, minced or grated



1. Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl. Pour cabbage into a strainer and rinse under cool running water.

2. Mix salt with Chinese Cabbage, leave fermenting for 5hours, 2 days OR more.

3. Rinse fermented cabbage under cool running water, drain.

4. Mix together with all other ingredients and massage the ingredients, leave at room temperature for 2 days. (Add extra salt to taste if needed)

5. Pack into Mason Jars

6. Enjoy!

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