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+ servings
Scallions for the Kimchi

Easy Kimchi

Adapted from Mark Bittman's How to Cook Everything Vegetarian
Course Condiment
Cuisine Korean
Prep Time 2 hours 15 minutes
Cook Time 1 day
Total Time 1 day 2 hours 15 minutes
Yield 10 servings
Calories 87 kcal
Author Matty Wilder


  • 2 heads Cabbage about 3-4 pounds (Chinese or Savoy preferred, I used Green and survived)
  • 1/2-3/4 cup Sea Salt this is for the wilting, so use your judgment for more or less
  • 3 bunches Scallions chopped and including much of the green
  • 2 Tbs. crushed Red Pepper Flakes
  • 1/3 cup Soy Sauce we always use low-sodium in our house
  • 1 Tbs. Sesame Oil
  • A small to medium head Garlic crushed or minced (I love garlic so more is always more, but feel free to use less)
  • 1/4 cup Sugar you may add more here too, I tend to use sugar judiciously in pickling
  • A few pinches of ground Ginger


  1. Separate the leaves of the cabbage and add salt as you layer them in a colander. Allow them to sit over a bowl for up to two hours, or more, depending on the thickness of the leaves. You want them to be rather wilted before adding your spicy sauce.
  2. For the sauce, combine scallions, garlic and the other ingredients in a large bowl. Chop the cabbage and toss with the mixture.
  3. This amount stores nicely in 4-5 wide-mouth quart jars. Keep in the refrigerator for at least 24 hours, or up to seven days. Best to agitate the jars at least once a day while marinating.
  4. Grab your chopsticks and celebrate the moments of your life.