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Vietnamese Kimchi

Alicia Harper
This traditional fermented vietnamese kimchi is made without vinegar allowing you to get full use of the probiotic benefits.
Prep Time 30 mins
Cook Time 2 d
Total Time 2 d 30 mins
Course Appetizer
Cuisine vietnamese
Servings 2


  • plastic container
  • bowl
  • spoon


  • 0.5 lbs Napa Cabbage You can adjust the final amount based on your paste.
  • Half Small Cucumber
  • Quarter Small Carrot
  • 3 Stalks Spring Onions
  • 2 Tbsp Sea Salt
  • 4 Cloves Garlic
  • 3 Tbsp Korean Flakes
  • 1 Tsp Ginger
  • 2 Tsp Brown Sugar This is optional.
  • 2 Tbsp Fish Sauce Add more if your paste is too thick.
  • 1 Tbsp Water Add this if your paste is still too thick.


  • Slice your napa cabbage & add to bowl.
  • Slice your carrots & add to bowl.
  • Slice Your Cucumber & add to bowl.
  • Salt the vegetables and let it sit for 1 hour then rinse of all the salt. Squeeze out all water.
  • Blend the fish sauce, garlic, chives and korean flake.
  • Mix the blended paste with the vegetables.
  • Allow it too fermented for 2 days and then transfer to the fridge for fresh keeping up to 1 week.


You might notice a bit of liquid at the bottom of your container or mason jar. It's from the cucumbers. Some would suggest pouring it down the drain but I say keep it and pour it over your Kimchi later for extra flavor. Also, whilst you keep the kimchi in your fridge the cucumber juices will continue to mix with the other spices and enhance the flavor over time. Enjoy :)
Keyword no vinegar, probiotics, vietnam