Make Your Own Kimchi

Make Your Own Kimchi

8 sides (or 1 litre jar) | Side

Easy | 20mins

Kimchi is a traditional dish from Korea that involves fermenting vegetables, such as cabbage and radishes. This spicy and tangy condiment is known for its complex flavor profile and crunchy texture. 

Apart from being delicious, kimchi is also renowned for its probiotic properties that promote gut health and aid digestion. It is a versatile ingredient that can be enjoyed as a side dish, added to soups and stews, or used as a flavorful topping in various dishes. 

So, let's delve into the world of kimchi and experience its bold flavors and healthful benefits!


1 Chinese cabbage

3 garlic cloves, crushed

2.5cm/1in piece ginger, grated

2 tbsp fish sauce (optional)

2 tbsp sriracha chilli sauce or chilli paste (see below)

1 tbs raw organic sugar

3 tbsp rice vinegar

8 radishes, coarsely grated

2 carrots, cut into matchsticks or coarsely grated

4 spring onions, finely shredded


  1. Begin by slicing the cabbage into thin strips (around 1inch / 2.5cm. 
  2. Place the strips in a bowl, add 1 tablespoon of sea salt, and let it sit for 1 hour. 
  3. At the same time  prepare the paste for your Kimchi. Simply blendi ginger, garlic, fish sauce if you are using, sugar, chilli sauce, and rice vinegar in a small bowl.
  4. After an hour has passed rinse the cabbage under cold running water, drained well and dry. Transfer to a large bowl mix it well with the kimchi paste, along with radishes, carrots, and spring onions. Enjoy immediately or store the mixture in a large sealed jar to will let it ferment at room temperature overnight before refrigerating. 
  5. The flavor will continue to develop over time, with the kimchi lasting in the fridge for up to 2 weeks.