Simple kimchi
Simple kimchi
Ingredients
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorRecipe
Cut the base off your cabbage and then cut it into 3cm chunks
Massage the salt into the cabbage with your hands in a large bowl until it starts to get softer.
Once you feel the cabbage is soft enough, pour enough cabbage into the bowl so that it is totally submerged.
Weigh down the cabbage with a place or saucepan and leave for an hour and half.
Rinse the cabbage thoroughly in cold water and leave it to the side to drain.
Mix together your kimchi paste by blending together the fish sauce, ginger, garlic and chilli sauce or flakes and then blend to a smooth paste. If you can’t find traditional Korean chilli flakes then other hot sauces such as sriracha will work too. You can make it as spicy as you like.
Put the cabbage, carrots, radishes and onions into the bowl and mix together with the pasta.
Once everything is thoroughly mixed together pack the mixture into a sterilised jar so that it is tightly compacted. Leave about two centimetres from the top of the and push down on the mixture until some of the juices cover it. Your mixture should always be covered by liquid.
Leave your jar at room temperature for about 5 days, checking on it each day by opening the lid.
Once it has properly fermented keep in the fridge and enjoy with rice, noodles or even in pancakes. The flavours will get stronger over time.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.