Homemade Kimchi

Homemade Kimchi

Kimchi, the Korean Superfood, is one of things we at The Hoppy Goat Farm love to eat.  Not only is it flavorful and delicious, it packs a real gut punch of healthy probiotics.  Recent research has shown that it also has cancer fighting properties, lowers cholesterol, and can improve mental health and skin.

I highly recommend eating a small portion of it daily.  I personally like it with my eggs in the morning but I will also simply eat it right out of the jar.

Here is our recipe.  Enjoy!


  1. 4 medium heads of napa cabbage
  2. 1 full bulb of garlic, minced
  3. 1 bunch of green onion chopped
  4. 1/2 cup of fresh minced ginger
  5. 1/2 cup of Gochugaru (Korean Red Pepper Powder)
  6. 3 tablespoons of sea salt

Extra brine:

  1. 1 quart of water
  2. 1 tablespoon of sea salt

Coarsely chop the napa cabbage.  Put into a stock pot.  Add sea salt.  Squeeze and mash with hands for 5-10 minutes.  Let it sit for 30-45 minutes. Mix in garlic, green onion, and ginger.  Add Gochugaru (Korean Red Pepper Powder).

Put mixture in mason jars and ensure there are no air pockets.  Top off with separate brine.  Let it ferment for at least 4 weeks before serving.  Burp it every few days during this time.


Reference to health benefits: