The Home Grown Farm

The Home Grown Recipes

Homemade Kimchi



2 Napa cabbage

4 medium turnips

5 large carrots

1 bunch spring onions (about 7)

1 apple

4″ piece of fresh ginger

6 cloves garlic

scant ¼ cup crushed red chili flakes

¼ cup good-quality sea salt


1 large glass jar (mine has 4-liter capacity)

1 large bowl

knife + cutting board

food processor or mortar and pestle

Makes A LOT!


  1. Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon, and apple. Slice green onion. Place all vegetables in a very large bowl.
  2. In a food processor blend ginger, garlic, and chili until well combined. Add this mixture to the bowl of vegetables along with the salt.
  3. Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. Let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.
  4. In a large, sterilized jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavor is to your liking, seal the jar and place in the fridge. Keeps for several months.