---
title: 'Kimchi 100% from My Garden (Minus the Salt)'
source: 'https://youtube.com/watch?v=zXTX9gcAiS0'
video_id: 'zXTX9gcAiS0'
date: 2026-08-09
duration_sec: 89
---

# Kimchi 100% from My Garden (Minus the Salt)

> Source: [Kimchi 100% from My Garden (Minus the Salt)](https://youtube.com/watch?v=zXTX9gcAiS0)

## Summary

This video demonstrates how to make kimchi entirely from garden-grown ingredients, including Napa cabbage, watermelon radish, spring onions, peppers, and garlic. The process covers preparation, salting, making a custom paste, and fermenting the mixture for one week.

### Key Points

- **Gathering Ingredients** [00:01] — The creator collects Napa cabbage, watermelon radish, spring onions, peppers (including baby bells and habaneros), and garlic from their garden and greenhouse.
- **Preparing Vegetables** [00:29] — Rough chops about 2 lb of cabbage, washes it, and lets it sit for 1-2 hours after salting. Slices watermelon radish into matchsticks and separates spring onion whites from greens.
- **Making the Paste** [00:56] — Blends peppers, green onion ends, six cloves of garlic, and a tablespoon of salt. Notes this is not a traditional spicy kimchi paste but uses garden peppers.
- **Salting and Mixing** [01:10] — After an hour, the salt has drawn out water from the cabbage. Rinses off the salt, mixes with radish and green onion, then combines with the paste.
- **Fermenting and Final Result** [01:25] — Fills two jars with the mixture, seals them, and lets them ferment for one week. The result is a funky, bubbly kimchi that the creator says they will put on everything.

### Conclusion

The video demonstrates a simple, garden-to-jar kimchi recipe that emphasizes using fresh, homegrown ingredients and a custom pepper paste, resulting in a flavorful fermented condiment after one week.

## Transcript

here's how I make a kimchi completely from my garden some beautiful wow Nappa cabbage over here I've got a big I believe that's a watermelon radish we need a bunch of spring onion off to the greenhouse we got tons of peppers I'll
baby bells I'm not sure what this is but I'm picking it and I'll pick a bunch of these hinatas These are much less spicy habanera there's one last stop we got to head to the basement we need a nice head of garlic so I'm going to rough chop
around 2 lb and I'll wash off all the and let that sit for 1 to 2 hours to slice the watermelon radish into match sticks and for the spring onion I'm
save that for the paste and I'll rough chop the green tops finally I'll DC the peppers so it's not a kimchi from hell going to add my Peppers I'll add the green onion ends and like six cloves of
garlic and a tablespoon of salt blend that up now this is not a traditional spicy kimchi paste I'm using the peppers I have from my garden so just an hour later look how much water that salt has pulled out so now I'm going to rinse off
all that salt in with the radish and green onion in with the paste mix and then we'll shove it in some jars that fills up two jars pop a lid on these and let them ferment and one week later ah funky look at all those bubbles
M this right here I will put on everything