A staple in Korean cuisine, kimchi is super versatile and goes well with almost any dish that needs a spicy touch. Word of advice: kimchi is quite bold, so make sure you put the whole thing in an airtight container and covered with a sealable plastic bag.

Goes great with


Vegetable Bibimbap


Vegetable Coconut Curry Pilaf

Frozen Thai Style Green Curry Chicken Meal

Thai Style Green Curry Chicken


  • 1 large napa cabbage, chopped into chunks
  • ¼ cup kosher salt (or sea salt)
  • 10 cups of cold water + more if needed
  • 1 cup daikon radish, thinly sliced
  • 5 spring onions, trimmed and sliced
  • 1/3 cup of Korean chilli powder
  • ¼ cup of fish sauce
  • ¼ cup of fresh ginger, peeled and shredded
  • 3 garlic cloves, minced
  • 1 ½ teaspoons of sugar


  1. Mix all the ingredients in a large bowl, making sure everything is coated in the spices.
  2. Place mix in the container, pour cold water in it until its full.
  3. Cover container with a lid and place it in the fridge. If you want to keep any garlic odour out of your fridge, wrap the container in plastic film, then put it in a bag.
  4. Let it sit for about a week so that it ferments.
  5. When ready, gently turn the container upside down so that everything re-mixes.

Serve on your favorite rice dish!


For storing, you’ll need a large glass container (mason jars work best). Be sure to pack the kimchi in with a wooden spoon so the brine completely fills the jar (add water as needed).

Makes 750ml

cabbagefermented foodskimchiKorean foodrecipeSide dish

Leave a Reply

Your email address will not be published. Required fields are marked *