Refrigerator Kimchi

We made this delicious and popular condiment with sliced Napa cabbage, fresh ginger, garlic and shredded carrot. Enjoy as a topping on our Korean Pork Sliders

Storage Time: Up to 7 days in the refrigerator.

Yield: Makes 4 cups

Refrigerator Kimchi


  • 20 garlic cloves
  • 1/2 cup golden brown sugar
  • 1/4 cup bottled lime juice
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp Sriracha
  • 1 tbsp grated fresh ginger
  • 1 head Napa cabbage, thinly sliced
  • 1/2 cup grated carrot
  • 1/2 cup grated daikon radish, squeezed dry
  • 1/2 cup green onion, thinly sliced


  1. Place garlic in a blender or food processor and pulse until finely chopped.
  2. Add sugar, lime juice, fish sauce, soya sauce, Sriracha and ginger. Blend to smooth. Set aside.
  3. Combine cabbage, carrot, daikon, and green onions in a non-reactive bowl. Stir in garlic mixture, cover and refrigerate for 24 hours.
Nutritional analysis per 2 tbsp serving:


22 calories, 0.1 g fat, 0.7 g protein, 5.1 g carbohydrate, 0.3 g fibre, 141 mg sodium

Tip: Cook’s Note: Kimchi may be refrigerated for up to a week. DO NOT attempt to heat-process kimchi for longer storage.