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This preserved vegetable dish is staple in Korean cuisine. Here’s how to have just a little bit of Seoul right in your own home.

Let's start cooking!

Cabbage slices rubbed with salt

Step 1 - Prepare cabbage

  • Using a small knife, chop cabbage into 5 cm long pieces.

  • Sprinkle the cabbage with salt, making sure coat the cabbage evenly.

  • Place in a single layer in a glass or other non-reactive dish, cover, and let sit at room temperature for 1 hour to soften.

Garlic, ginger, gochujang and thickener mixed in a bowl to create chili paste

Step 2 - Prepare chilli paste mix

  • In another bowl, grate 1 clove garlic and ginger.

  • Add 10 Tbsp water, 1 Tbsp gochugaru, 1 Tbsp sugar, ½ Tbsp Korean apple vinegar, 1 Tbsp gochujang and 1 Tbsp thickener.

  • Stir in spring onions to the paste.

Salted cabbage pieces coated with chili paste

Step 3 - Ferment cabbage

  • Rinse the salted cabbages very well under cold water, making sure to rinse the crevices, shake dry and add to the paste as well.

  • Using plastic gloves or tongs, mix the cabbage and chili paste well.

  • Place into a container, packed tightly, and press in any remaining chili paste and liquid. Seal tightly.

  • Allow the cabbages to ferment at room temperature for 24 hours.

  • Refrigerate until ready to serve.

Radish strips coated with apple vinegar, sugar, gochujang and daikon

Step 4 - Prepare radish pickle

  • In another bowl, mix, add 1½ Tbsp Korean apple vinegar, 1½ Tbsp sugar, 1½ tsp gochugaru, 1 tsp kosher salt, 2 Tbsp gochujang and daikon together and stir to coat the radish well.

  • Cover and chill for 1 hour before serving.

As it is a fermented food, kimchi is high in probiotics, great for the good bacteria in your gut

Plate and serve!

Fermented kimchi stored in a container served with radish slices on the side

Once chilled, transfer to serving dish and serve cold.

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