kimchi recipe
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Japanese kimchi recipe

If you have already tried Korean kimchi and you want to prepare something similar but milder, try Japanese kimchi version. It doesn’t have so strong flavor because it has less ingredients and no ginger.
Prep Time35 mins
Cook Time0 mins
Resting time8 hrs
Total Time35 mins
Course: Appetizer, dinner, lunch, Salad, Side Dish, Snack
Cuisine: Japanese
Keyword: fermented food, kimchi
Servings: 4 people
Calories: 30kcal


  • 1 medium size cabbage, Chinese or any Asian type
  • 2 tbsp of salt
  • 4 tbsp of white sugar
  • 4 tbsp of chilli powder
  • 1 carrot
  • 4 anchovy fillets
  • 2 tbsp of grated garlic
  • 3 green onions


  • Start by washing the cabbage and cutting the stem, then cut the cabbage in two halves. Separate all leaves and together with the stem, put them in a big glass bowl. Brush every leave with salt and when you lay down all the cabbage leaves, put a jar or any other heavy object on it. Of course, make sure the jar or that other object is clean because it will sit directly on the cabbage for 8 hours. After 8 hours the cabbage leaves will be soaked in water. Thanks to salt, the cabbage will release its water.
  • After 8 hours, wash the cabbage leaves and cut them in small pieces. You can decide what size do you want, depending on how big the jar is, where you will put your kimchi. Place the cabbage pieces in a large bowl.
  • In the meantime, mix all other ingredients in a blender to make the paste and then stir the paste with the cabbage and put it in a jar. Leave for 3 days at a room temperature and have a taste of it. If it’s not too sour, wait for two more days and then store it in the fridge and eat whenever you want the next three months.


If you don’t have a blender, or any similar food processor, you can use mixer to make the paste. If the cabbage hasn’t released enough water after 8 hours, keep it for 2 more hours.