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Cabbage Kimchi

The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi making (there are over a hundred different kinds!) but this mak kimchi, or simple kimchi, recipe has been a great place to start.
1 Servings -
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Servings:1  | Calories:279 | Total Fat:7g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 55g
18 %
Fiber 13g
52 %
Sugars 13g
Cholesterol 0mg
0 %
Sodium 208mg
9 %
Protein 16g
33 %
39% Napa cabbage
30% Red pepper flakes
17% Others combined
13% Radish
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (2 pound) head napa cabbage
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
1-5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1 inch pieces

Directions : View recipe directions on
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