Kim Chi


Learn how to make this traditional Korean side like a pro.

4 Servings

1 head chinese cabbage (cut into 4cm strips)
¼ cup salt (local and natural is always better)
1 tbsp garlic (roughly chopped)
2 tbsp ginger (roughly chopped)
3 tbsp srirachi (a hot Thai chilli sauce)
50 ml fish sauce
30 ml vinegar (I use organic apple cider vinegar to help with the fermentation)
1 tbsp dried chilli flakes
1 tsp sugar (up this to 2 teaspoons sugar for an extra-sour kimchi – it ferments, don’t worry)
12 small radishes (finely sliced)
4 large spring onions (chopped)


Place the Chinese cabbage into a large bowl and cover it with salt, ensuring all the pieces are evenly coated.

Add just enough water to cover cabbage and weigh it down with a plate or smaller bowl to ensure all the cabbage is immersed in the water.

Soak for 2 hours.

Rinse the cabbage under clean running cold water until all the salt is washed away. Squeeze any excess water from the cabbage

Mix all the other ingredients except the radishes and spring onions and rub into the cabbage, trying to ensure even distribution.

Add the radishes and spring onions and mix well.

Press as tightly as possible into a jar with a tight-fitting lid to compress the ingredients. The tighter the better, as you want as little air in the jar as possible.

Seal and open every few hours and press further down – the liquid will increase as the cabbage weeps – this is the good stuff so don’t throw it out!

Leave at room temperature for at least seven days, after which you can refrigerate.