DIY Kimchi

Here it is!!  The first of many recipes to come from Joann(Jared’s Wife), that involve your home grown gardens and personally harvested wild game!!  So Joann, the Adventures DIY Kitchen is turned over to you!

Thanks Louis. Last year, my husband Jared and I had a small garden and we planted plenty of cabbage just for the two of us. Since we couldn’t eat all of it in a short period of time, we decided to make kimchi to preserve it and made several jars to last us the whole winter. However, winter isn’t done yet and we only have two jars left! I never thought we would like it that much but it feels so good to eat on a cold winters day! We will send the last jar to my brother in law’s family, for them to try also, they love kimchi!

This recipe is sure to add some Kick to your plate of wild game whatever it may be!  Kimchi is an excellent source of probiotics as well.

1 large head green cabbage
4 tbsp coarse sea salt
3 cloves garlic
1 small slice of ginger
3 tbsp fish sauce (optional)
2 tbsp cooked white rice
6 tbsp water
5 tbsp red chili flakes (adjust or lessen to preferred hotness)
1 tbsp shrimp sauce (optional)
1 tbsp sugar
3 green onion, chopped
1 and ½ cup water


1. Cut and dice cabbage into 1 and 1/2 inch pieces, separate the layers. Rinse well & place in a large mixing bowl. Sprinkle sea salt over & toss well. Let sit for 2 hours, turning once or twice.


2. Rinse the cabbage once and drain. Set aside.

3. In a blender, combine garlic, ginger, fish sauce (optional), cooked rice, and tbsp of water. Puree until very smooth.

4. In a large mixing bowl, combine red chili flakes, shrimp sauce (optional), sugar, and the rice puree. Mix well. Add the cabbage and the green onion. Toss well to incorporate the seasoning to the cabbage.



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