Recipe courtesy of Pijiu Belly

Red Miso Kimchi

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  • Level: Intermediate
  • Total: 8 days 30 min (includes fermentation time)
  • Active: 30 min
  • Yield: 20 servings
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2 heads napa cabbage

1/2 cup kosher salt 

1 cup shredded carrots 

1 cup shredded daikon 

1/2 cup chile garlic sauce 

1/2 cup coarse ground gochugaru (Korean red pepper) 

1/2 cup red miso paste

2 tablespoons minced garlic 

2 tablespoons minced ginger 


Special equipment:
an 8- to 9-quart clay pot
  1. Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours.
  2. Squeeze out the extra water from the cabbage. Add the carrots, daikon, chile garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving!