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Make your own Korean Kimchi, simple & delicious!

2017kimchi,isabella,tannahill 023

Kimchi is a spicy, pickled and fermented cabbage. it’s easy to make, good for the gut and absolutely delicious in a salad or as a snack!


Cabbage (preferably Chinese cabbage.) chopped into small slices.

1 large white radish, chopped.

Salt to sprinkle over cabbage.

1 tablespoon sring onions, chopped. (I didn’t have any so I used half a red onion.)

1 tablespoon Garlic, chopped

1 tablespoon fresh ginger, chopped

1 teaspoon chilli, chopped. (I only had chopped dry chilli, but it worked just as well.)

1 tablespoon salt

1 tablespoon sugar.

Optional extras; eg. carrot, pine nuts, or anything you fancy!

Wash the cabbage, then sprinkle a couple of tablespoons of salt over it.

Cover with water and place in a sealed container. Leave it in the fridge overnight.

Next day, drain and rinsed the cabbage.

Place in a large plastic bowl and add all the ingredients.

Mix well with your hands. You can wear plastic gloves if you want to.

Obviously, don’t rub your eyes, or any other part of the anatomy after touching chilli!

(Sorry to the rest of the world. We have to state the obvious in the UK.)

2017kimchi,isabella,tannahill 021 (Small)Place the mixture in clean glass jars and leave them at room temperature for 2-3 days.

The cabbage will ferment and get its lovely flavour.

The contents will sink and produce a liquid.

I shake the jars a few times to distribute the liquid.

You can eat some of the Kmchi earlier if you can’t wait to try it.

Store the Kimchi in the fridge after 3 days, where it will stay fresh for approx 1 month.

Serve the Kimchi as a side dish with Chinese or Japanese dishes, with fish dishes, or as a snack.

2017kimchi,isabella,tannahill 022 (Small)