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Korean KImchi: Casual Style

I was first introduced to kimchi while living in South Korea. It is the stable of all Korean food. I’ve always wanted to try making it, but thought it was too complicated because traditionally it’s stored in crock pots and buried in the ground. However, this recipe made it easy by using mason jars and stored in a cool place. For these reasons, it’s called the ‘casual’ kimchi.

For those not familiar with kimchi it is packed with lots of minerals and vitamins especially vitamin C. It is usually made with fish and shrimp sauce, but this recipe offers a nice substitute for vegans. Koreans claim that eating kimchi during the winter prevents the common cold, flu and cough. I’ve also witnessed Koreans eating it for breakfast, which is actually pretty good too.

There have also been studies indicating it may prevent colon cancer. The garlic and spices stimulate the secretion of pepsin in the stomach and activate the bowels. It might not be for everyone and somewhat of an acquired taste, but definitely worth trying.

Course Main/staple

Cuisine Korean


  • 1 Chinese cabbage (medium)
  • 1 tsp salt
  • 1/2 cup chilli powder
  • 2 inch fresh ginger
  • 6-7 garlic cloves (minced)
  • 2 tbsp red miso paste or Thai curry paste
  • 6-7 scallions (minced)
  • ½ cup water


  1. Cut up into small pieces and add 2 tablespoons of salt on top.
  2. Toss together. Let sit for 6-7 hours while it produces its own water. Place a weight such as 2 plates on top of it.
  3. Add all the ingredients above, stir and blend for 45 seconds.
  4. Scrap out of the blender and mix together with the cabbage.
  5. Use gloves or just enjoy the messiness of it all.
  6. Add 3/4 to 1 cup of water.
  7. Taste and add more sugar or salt as you like.
  8. Jar tightly to ferment for at least 1 week.
  9. Place in the fridge around the 2nd or 3rd day.

* As the kimchi ferments it becomes more pungent.


© Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved.