Quick kimchi

Try fermenting with this beginner-friendly recipe.

A Korean dish made of fermented vegetables, kimchi is high in probiotics. This version has a mild flavor, so it’s appealing to kids as well as adults, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns.

Makes 4 cups
Prep Time: 10 minutes, plus 3 days of fermenting time

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


2 cups thinly sliced cabbage
1 cup shaved carrot ribbons
1 cup shaved breakfast, red, or watermelon radish
⅓ cup kosher salt
½ cup sugar
2 tablespoons thinly sliced garlic
2 tablespoons minced ginger
2 teaspoons fish sauce
2 teaspoons tamari
1 teaspoon rice wine vinegar
½ teaspoon diced Thai bird’s eye chili
3 tablespoons minced scallion


In a large bowl, toss cabbage, carrot, radish, and salt together. Let sit for 1 to 2 hours, then rinse the vegetables.

In a blender or food processor, puree sugar, garlic, ginger, fish sauce, tamari, vinegar, chili, and scallion until smooth. Pour on top of the vegetables until they're completely submerged, then massage them. 

Pack vegetables in a glass mason jar or airtight container, making sure they’re covered in liquid with 1 to 2 inches of space at the top. (You may want to place a small dish on top of the vegetables to keep them submerged.) Leave the lid off.
Cover the jar with a cheesecloth or towel and let it sit on the counter for 3 to 5 days. Remove towel, place a lid on the jar, and store for up to 3 months in the refrigerator.