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homemade fermented kimchi

homemade fermented kimchi

March 31, 2025

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

  1. Rinse the cabbage leaves under running water to remove any residual soil. Chop to the desired thickness.
  2. Place the cabbage and salt in a bowl. Firmly massage the salt into the cabbage.
  3. Pour 500ml of filtered or dechlorinated water over the cabbage. Submerge it using a plate on top and let soak for 2 hours.
  4. Drain the soaked cabbage and rinse it three times to remove excess salt.
  5. Squeeze out any remaining water and place the cabbage back in a bowl.
  6. Add all the topper ingredients to the cabbage and mix well.
  7. Transfer the mixture into a 500ml jar. Press it down firmly so a layer of juice separates the kimchi from the air above.
  8. Screw on the lid and leave the jar at room temperature (ideally 18–22°C), out of direct sunlight.
  9. Each day, check the jar and release any gas buildup by untwisting the lid slightly.