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Kimchi and Kimchi Grilled Sandwiches


Homemade kimchi is miles better than the store-bought variety. This easy recipe will keep a long time, and provide you with a fewmentation culture that is beneficial for your health. Try these easy sandwiches for a real taste treat!

Makes about 2 quarts kimchi.

Ingredients for Homemade Kimchi:

  • 1 large head of cabbage (about 2 pounds)
  • 1/2 c kosher salt (or 1/4 c fine salt)
  • 1 bunch green onions, trimmed, julienned
  • 1 medium standard onion, chopped
  • 2 medium carrots, peeled, julienned
  • 2 inch piece ginger root, peeled, minced
  • 1 large apple, cored, roughly chopped
  • 6 cloves garlic, peeled, minced
  • 1/4 c soy sauce
  • 1/4 c Japanese dry chilies, crushed

Directions for Homemade Kimchi:

  1. Clean and chop cabbage in 1/2 inch pieces, reserving a large cabbage leaf for later.
  2. Place the chopped cabbage in a large bowl and toss with salt. Macerate the cabbage with your hands to break it down. Allow to stand 30 minutes.
  3. Meanwhile, in a food processor or high speed blender, add the ginger, apple, garlic, soy sauce, and Japanese chilies, blending until you have a smooth seasoning paste.
  4. When the cabbage is ready, drain it in a colander, rinsing well under cold water until most of the salt is washed off. (It should taste no saltier than a pickle at this point.)
  5. Squeeze cabbage to remove water. Place it in a large bowl.
  6. To the cabbage, add the green onions, standard onions, and carrots. Stir in the seasoning paste and toss well.
  7. Transfer kimchi mixture to a 2-quart or larger jar with a tight-fitting lid. Pack it tightly, pressing down with a spoon to remove any air pockets.
  8. Place reserved cabbage leaf over the mixture, and a clean weight on top to press it down.
  9. Loosely place the cap on the jar, allowing for the release of gases. Ferment the kimchi at room temperature for 4-7 days, or until it reaches the sourness you desire, pressing it down each day to remove air pockets.
  10. Once you are pleased with the flavor, tightly fasten the lid and refrigerate it. If you carefully press it down after each use, it will keep for a month or more.

Ingredients for Kimchi Grilled Sandwiches

  • 4 slices firm bread (sourdough, rye, artesan, etc.)
  • 1 c homemade kimchi
  • 3-4 oz pepper jack cheese (Sliced or shredded)

Directions for Kimchi Grilled Sandwiches:

  1. Preheat oven to 425 degrees F.
  2. On each slice of bread place a quarter-cup kimchi. Spread evenly.
  3. Top with pepper jack cheese. Place in oven on a rack that is set over a baking sheet. Bake 5-7 minutes, or until cheese is melted and bottom crust is toasted.
  4. Serve warm or hot with a side salad.

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