Kimchi is a traditional Korean fermented side dish known for its tangy, spicy kick and gut-loving benefits. This simplified version is perfect for beginners and doesn’t require any special equipment or hard-to-find ingredients. Using everyday veggies like cabbage, carrot, and radish, this small-batch kimchi is easy to prep and makes a flavour-packed addition to rice bowls, stir-fries, or even scrambled eggs. Plus, it’s a great way to naturally support gut health with every crunchy bite.
Ingredients
Base:
- 200g Cabbage (Chinese or cabbage of choice)
- 25g Salt
Toppers:
- 1 Carrot, grated
- 60g Radish (Daikon or Red), cut into matchsticks
- 1 Spring Onion, sliced
- 1 Garlic clove, finely sliced
- 1 tbsp Fresh Ginger, finely grated
- ½ tsp Paprika
- ½ tsp Chilli Powder (or 1 tsp Gochugaru powder)
- 2 tbsp Soya Sauce
Method
- Rinse the cabbage leaves under running water to remove any residual soil. Chop to the desired thickness.
- Place the cabbage and salt in a bowl. Firmly massage the salt into the cabbage.
- Pour 500ml of filtered or dechlorinated water over the cabbage. Submerge it using a plate on top and let soak for 2 hours.
- Drain the soaked cabbage and rinse it three times to remove excess salt.
- Squeeze out any remaining water and place the cabbage back in a bowl.
- Add all the topper ingredients to the cabbage and mix well.
- Transfer the mixture into a 500ml jar. Press it down firmly so a layer of juice separates the kimchi from the air above.
- Screw on the lid and leave the jar at room temperature (ideally 18–22°C), out of direct sunlight.
- Each day, check the jar and release any gas buildup by untwisting the lid slightly.