Make this easy kimchi recipe, then check out our alternative versions such as cucumber kimchi and red cabbage kimchi. We’ve got lots of recipe ideas for using this homemade fermented cabbage, including kimchi noodles, kimchi grilled cheese toastie and kimchi-baked tofu.
Also read our guide on how to make kombucha for another fermentation project to try at home.
Deliciously sour, spicy and umami, kimchi is the national dish of Korea. It’s traditionally made with cabbage, though it can be made from almost any vegetable and can vary in levels of heat and funkiness. This is my take on a classic cabbage kimchi. You can leave out the fish sauce to make this vegan – although it does add a pleasing savoury depth.
Follow our expert tips on how to make kimchi:
- chinese leaf cabbage 1
- sea salt flakes 1 tbsp
- rice flour 1 tbsp
- onion 1, chopped
- garlic 4 cloves
- ginger a thumb-sized piece
- gochugaru (Korean chilli flakes – see cook’s notes below) 60g
- fish sauce 50ml (use tamari for a vegan kimchi)
- mooli ½, peeled and cut into matchsticks
- carrot 1 medium, cut into matchsticks
- spring onions 3, cut into 3cm pieces
Gochugaru are Korean chilli flakes. They’re mild in flavour with a slight fruitiness and give a bright, vibrant red colour. Available online and in Chinese and Asian grocers.
- Kcals 27
- Fat 0.5g
- Saturates 0.1g
- Carbs 3.8g
- Sugars 2.2g
- Fibre 1.4g
- Protein 1.2g
- Salt 2.3g