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Kimchi with Miso

60 mins
6 servings

This is a traditional version of kimchi, featuring flavors such as miso (or gochujang, if you can locate it), sweet rice flour, and fish sauce. These items can be found in large grocery stores. You can also search for Asian food markets near you.


  • 2-3 large heads Napa cabbage (approx 2.5 lbs)
  • 1/4 cup sea salt
  • 1 1/4 cups filtered water
  • 2 Tbsp. sweet rice flour (mochiko)
  • 2-8 chopped red chili peppers depending on desired heat
  • 4 cloves of garlic, peeled
  • 1-inch ginger piece, peeled
  • 3 green onions
  • 2 Tbsp. 2 Tbsp.
  • 3 Tbsp. 3 Tbsp.
  • 2 Tbsp. 2 Tbsp. sugar
  • Protect your hands from the capsaicin oils found in peppers with gloves


  • Chop the cabbage finely and then toss it with some salt. Leave to marinate for 30 minutes. Stir in after 15 minutes.
  • Mix water and rice flour together to make the sauce. Stir constantly and heat mixture until it comes to boil. Allow to cool.
  • Put on gloves to prepare peppers. To make milder kimchi use a spoon to remove the inner membrane and seeds. Blend peppers with the rest of the ingredients in a blender or food processor. Blend until all ingredients are combined. Add the cooled rice flour paste. Blend until smooth.
  • Place salted cabbage in a bowl. Season the cabbage with seasoning paste. Mix all ingredients well with gloves.
  • Pack into prepared half-gallon fermenting jar. Mix in the fermentation weights and let it ferment for at most one week. The first day will have very little brine, but it will get more as fermentation progresses.
  • Keep the culture in cool place, between 50-60°F.