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Ferment Your Own! Easy Cabbage Kimchi for Beginners

With the rise in K-dramas and K-pop industry, the growth of South Korean recipes is also on an upsurge. But what to do when you have green cabbage on hand? Fret no. Apart from various Korean recipes on our site, you can try the traditional South Korean Kimchi. While conventional kimchi recipes are made using napa cabbage, today we will explore a vibrant variant using green cabbage, which is ideal for those who are looking for a twist in this cherished Korean dish. Whether you’re a fermentation fanatic or a curious beginner, this recipe from Yori Foods Industries will guide you through the process conveniently. Also, learn why we are the best brand of Korean Kimchi in the UAE.

Why Make Your Own Kimchi?

Kimchi isn’t just a tasty dish; it is also a powerhouse of probiotics and nutrients. By fermenting your kimchi at home, you have complete control over the substances, ensuring a fresh, flavorful, and healthy product. Plus, the satisfaction of crafting your very own batch of Kimchi is unbeatable!


  • 3 lbs inexperienced cabbage (1 small cabbage)
  • 1 lb carrots
  • 6 inexperienced onions or chive sprigs
  • 1 tbsp clean ginger
  • 4 garlic cloves
  • 4 tbsp Korean chilli flakes
  • 2 tbsp fish sauce
  • 2 tbsp salt


1. Preparation of the Vegetables:

  • Rinse the greens and get rid of any damaged skins. Set aside two cabbage leaves.
  • Finely slice the cabbage using a knife.
  • Peel and grate the carrots.
  • Cut the green onions into huge chunks.
  • Finely chop the garlic and ginger.
  • In a huge bowl, combine all substances and stir for 1 to two minutes to remove excess water from the greens. Let the mixture  sit for 20 minutes to marinate.

2. Adding to Jar:

  • Pack the vegetable mix into two 1L Le Parfait jars, compressing nicely as you go. Ensure that the juice from the vegetables covers them.
  • Fill the jars with vegetables, leaving approximately 2 inches of space from the rim.
  • Place the reserved cabbage leaves on top of the vegetables and cover them with ViscoDisc inserts (you can buy them online) to hold the mix in submerged juice. Add a bit water, if necessary.
  • Close the lids tightly.

3. Fermentation:

  • Place the jars on a large plate at room temperature.
  • Allow the kimchi to ferment for at least 2 weeks. During fermentation, you will note bubbles forming inside the jars. Note that this is normal.
  • Once fermented, store the jars in the refrigerator. You can keep Kimchi for several months.

Tips and Notes:

  • You can use various equipment for fermentation, so choose what fits you nicely.
  • Fermented kimchi has a strong, acidic odor, indicating successful fermentation.
  • Don’t be alarmed if the jars overflow during fermentation; it is actually a good sign of active fermentation.

Why Yori Foods Industries?

If you are looking for the best brand of Korean kimchi, Yori Foods Industries stands out from the rest thanks to our commitment to quality and authenticity. Our kimchi recipes are created with care. We use traditional methods using top-notch ingredients that ensure an unmatched taste experience. Plus, our organic kimchi is readily available, offering you a healthier option that’s free from dangerous chemicals and pesticides. Moreover, this is an excellent choice if you are shouldering many responsibilities as it eases your busy lifestyle.

So, if you’re searching organic kimchi near me or simply want to raise your homemade kimchi game, consider Yori Foods Industries to deliver excellence in every jar.

In conclusion, fermenting your own cabbage kimchi at home is a rewarding way that delivers excellent results. With this easy-to-follow DIY recipe and the finest ingredients from Yori Foods Industries, you are on your way to taking part in homemade kimchi that’s bursting with taste and goodness. Start your fermentation journey today and savor the flavor of authentic Korean cuisine like never before…!!!

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