Korean Kimchi

Korean Kimchi is a traditional fermented side dish made with Napa cabbage, Korean chilli flakes, garlic, ginger, and fish sauce. It’s tangy, spicy, and full of gut-friendly probiotics, adding a burst of flavour to any meal.

Prep Time 3

Fermentation 5

Total Time 5 3

Servings Servings

Ingredients

1.5 kg Napa cabbage Chinese leaf
¼ cup sea salt non-iodised
Water enough to soak cabbage
1 tbsp ginger grated
4 cloves garlic minced
1 tsp sugar
2 tbsp fish sauce or soy sauce for a vegetarian version
1 tbsp rice vinegar optional for added tang
3 tbsp red chilli flakes gochugaru – adjust to taste
4 medium spring onions chopped
1 small carrot julienned optional
1 small daikon radish julienned optional

Instructions

Slice the cabbage lengthways into quarters, then cut into 2-inch pieces. Place in a large bowl and sprinkle with the salt. Add just enough water to cover and gently toss.
1.5 kg Napa cabbage, ¼ cup sea salt, Water
Let soak for 1½ to 2 hours, tossing every 30 minutes.
Once the cabbage has softened, rinse it thoroughly in cold water 2–3 times to remove excess salt. Drain well in a colander.
In a bowl, mix together the ginger, garlic, sugar, fish sauce, vinegar (if using) and Korean chilli flakes until a paste forms.
1 tbsp ginger, 4 cloves garlic, 1 tsp sugar, 2 tbsp fish sauce, 1 tbsp rice vinegar, 3 tbsp red chilli flakes
Add the drained cabbage to a clean bowl along with the spring onions, carrot, and daikon (if using).
4 medium spring onions, 1 small carrot, 1 small daikon radish
Pour the paste over and wear gloves to massage it all together until everything is well coated.
Tightly pack the mixture into a sterilised glass jar or container, pressing down firmly to remove air pockets. Leave about 2–3cm of space at the top to allow for expansion.
Leave the jar at room temperature for 1–2 days away from direct sunlight. You may want to place it on a tray in case of bubbling over. After fermentation begins (you’ll see bubbles), transfer to the fridge to slow the process.
Korean Kimchi can be eaten after 2 days, but it becomes more flavourful after about a week. It will continue to ferment over time and can be enjoyed for several weeks or even months.

Notes

Storage Tips for Korean Kimchi:

Keep the jar sealed in the fridge and use clean utensils when removing portions. Over time, the Korean kimchi will develop deeper sourness—perfect for cooking in stews or fried rice.

Nutrition