For many people kimchi is an acquired taste but once you get hooked on it you will be craving kimchi the whole year long, especially when you learn how to make your own. There are so many seasonal variations, so many different vegetable combinations that your kimchi will always be unique. Just choose the ingredients you want to ferment, add the necessary aromatics, and allow the fermentation process to go on.
Late fall is a season of an incredible abundance. I found the Merlot red napa cabbage and the absolutely gorgeous watermelon radishes at my farmers market and the idea to make a beautiful purple kimchi sprouted right there. I made a red napa cabbage kimchi before but this variation is even better.
I divided my cabbage into two batches and added sliced raw cranberries to one. This is the first time I made this variation so I am quite curious about the result.
Tools:
- large mixing bowl
- large kitchen knife
- cutting board
- kitchen scale
- collander
- blender
- sterilized jars
- sterilized glass weights
- wooden stamper or a large wooden spoon
Ingredients:
- 1 large Merlot red Napa cabbage
- 4-5 watermelon radishes, peeled and cut into quarter slices
- 1 small black carrot, peeled and cut into matchsticks
- 2-3 scallions, sliced
- 3 small chili peppers sliced, if you want to make the kimchi extra hot
- 1 cup fresh raw cranberries sliced, optional
- 1 Tbsp raw cane sugar, optional if you decide to make the cranberry variation
- non iodized brining sea salt - 3% of the cabbage weight
for the marinating paste
- 1/2 nashi pear, cored and roughly chopped
- 1 inch ginger rhizome, roughly chopped
- 3 large garlic cloves, smashed
- 1 small purple onion, roughly chopped
- 2 Tbsp nama shoyu
- 1/4 cup gochugaru, add more as needed
Method:
- Wash the cabbage and remove the outer leaves if needed. With a large knife, cut the cabbage lengthwise into quarters. Cut off the stem from each quarter and cut each quarter into 2 inch chunks. Transfer the chopped cabbage into a large bowl and add the salt. Mix well, massaging the salt onto the cabbage, and set aside. Allow the cabbage to soften. To test whether the cabbage is ready, take the thickest chunk and try to bend it. If it is flexible and doesn't break, your cabbage is ready for the next step.
- Now is the time to prepare all the other ingredients. Start by making the marinating paste. In a blender process all the paste ingredients into a smooth mass. Set aside.
- When your cabbage is ready for processing, rinse off the excess salt using a large colander. Taste a small chunk of cabbage for saltiness. It should be pleasantly salty but there should not be too much salt. Squeeze the excess water and transfer the cabbage into a mixing bowl. Add all the chopped ingredients and the marinating paste, and mix well. If you add cranberries, you may want to add some sugar.
- Transfer the prepared vegetable mixture into sterilized jars and pack them nicely using a wooden stamper or a spoon. Leave at least 1.5 inch space to the top since the kimchi needs room to ferment. Place a sterilized glass weight on top to keep the vegetables submerged. With a clean kitchen towel wipe off the rims, close the jars and set them on the kitchen counter, away from direct sun. Allow to ferment for up to one week. Open the jars once a day to release the pressure.
- With a super clean fork, taste the kimchi. When you are satisfied with the degree of fermentation, remove the glass weights and transfer the jars to the fridge. If you keep things clean, your kimchi will store well for at least two weeks. Always remember to use clean utensils when serving to prevent contamination with unwanted germs. For better health enjoy your kimchi in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2025