Korean Kimchi Recipe (Kimchee)


1/2 Small Cabbage

1 Large Carrot

1 Scallion (can be replaced with onion)

4 Tablespoon Salt

1/2 Tablespoon Ginger

1/2 Tablespoon Garlic Powder

1 Tablespoon Sugar

1/4 Cup Red Hot Pepper

4 Tablespoon Oyster Sauce



1- Cut the cabbage into small pieces  and chop the carrot, and mince the scallion/onion

2- Dissolve 3 tablespoon salt into a glass bowl filled with water (about 2.5 cups, enough to cover the veggies)

3- Soak in the vegetables in the salty brine and leave in room temperature for 12 hours

4- Drain the vegetables and keep the brine aside in a jar

5- Add salt, ginger, garlic powder, hot pepper and oyster/prawn sauce and mix well

6- Put the vegetables back into the salty brine and cover jar

7. Leave in room temperature for 3 days for fermentation and then keep in fridge for daily use

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All equipment used must be glass/wood, or else you could expose yourself to the danger of developing poisonous bacteria.


For Arab users:

A slight change is needed for Kimchi to suit our taste buds. In order to prepare Kimchi that wouldn’t taste too sour, nor too raw to eat, please follow these tips:

1- Add only 3 tablespoon salt + 1/4 cup of vinegar to the preparation brine

2- After draining the vegetables, do not keep the old brine. Instead, prepare 2 fresh cups of water  +1/4 cup vinegar +  tablespoon hot pepper in which you will soak in the vegetables after mixing them with the other ingredients for fermentation.

3- Add only 1/4 tablespoon ginger 

4- Replace garlic powder with 3 fresh minced cloves of garlic

5- Do not leave Kimchi in room temperature more than 1 day as Arabian room temperature is actually too hot which accelerates the fermentation process.