Simple Kimchi

  • Yield : about 2 quarts
  • Prep Time : 10m
  • Cook Time : 2:00 h
  • Ready In : 2:10 h

This is a recipe for my cheater kimchi. It may not be authentic, but it’s easy, inexpensive and tasty!

A tablespoon of chili sauce will give the kimchi a kick, but add the second tablespoon if you like it extra spicy.



  • 1 large head napa cabbage a.k.a. Chinese cabbage
  • 1/4 C. kosher salt
  • 1/2 C. rice wine vinegar
  • 2 T. sugar
  • 1-2 T. sriracha hot chili sauce
  • 2 cloves garlic, minced
  • 2 green onions, chopped



Step 1

Chop napa cabbage into bite-size pieces. (Or a bit larger/smaller, whatever you prefer.)

Step 2

In a large colander, toss with kosher salt. Set colander in sink and allow cabbage to drain and tenderize for two hours.

Step 3

After two hours, rinse and dry cabbage well, squeezing out any excess water.

Step 4

In a large bowl, whisk together rice wine vinegar, sugar, chili sauce, and garlic. Add chopped green onions. Add cabbage and mix well.

Step 5

Store in the fridge (I used two quart jars.) Kimchi can be eaten immediately but will be even better after a few hours in the fridge.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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