Korean Kimchi

Kimchi goes great with many things, it is a fantastic topping for burgers, it can accompanyrice or did you ever think of making a kimchi salad? Or like in Korea you canmake hearty kimchi pancakes. Try this one out and tell me how you liked it!
Prep Time25 minutes
Cook Time2 hours 1 minute
Course: Side Dish
Cuisine: Asian, Korean
Keyword: Fermentation, Kimchi
Servings: 4
Author: Sevy


  • 1 Large sized mixing bowl
  • 1 Cutting Board
  • 1 Kitchen Gloves
  • 1 Chef Knife


  • 1 unit Chinese cabage
  • 300 grams Daikon Radish
  • 75 grams Gochugaru¬† Chili Powder
  • 100 grams Sea Salt
  • 1 unit Carrot (large)
  • 3 unit Spring Onions
  • 2 tbsp Sticky Rice Flour
  • 1 head Garlic yes... a full head of Garlic
  • 25 ml Fish Sauce
  • 1 tbsp Raw Cane Sugar
  • 2 tbsp Vinegar (any type will do)


  • Start of bymaking a small incision in the bottom so that you can split them in by gentlypulling them apart, no need to cut the whole length of the cabbage. Do the samething with the two halves of the cabbage you have now to form quarters.
  • Rinse soakthe cabbage in cold water and rinse to clean from any sand or other unwantedsubstances. Now rub all the cabbage leaves of your quartered cabbage with saltand let them sit in a bowl for 2 hours turning them every 30 minutes. After 2hours rinse the cabbage.
  • Whilst youare waiting for the cabbage to salt make a porridge with 250 ml of water andthe rice flour, let this boil for about 5 to 10 minutes and add the sugar. Letcool down for 10 minutes.
  • Next tothis with a garlic press, press the whole garlic in a bowl just as the gratedginger, fish sauce¬† and the slightlycooled porridge. Also stir in the chili flakes.
  • Finely julienne (cut into fine sticks) the vegetables and make small matchsticks or rings out of the springonions. Add these to the mix as well, now add the vinegar and stir until mixedwell.
  • Take thecabbage and rub every leaf with a generous amount of the spice mix (usinggloves is recommended).
  • Now transfer the Kimchi in the making to your jars,close them off and let them ferment.


Make sure you top op the jars well and that the kimchi is fully covered in the juices. When it starts to ferment small bubbles will form. This also means pressure starts to build within the container, make sure to open them up every other day or so to let off excess pressure.
After a couple of days the Kimchi starts to ferment, if you like a more funky taste you can let it ferment for longer before transferring the Kimchi to the fridge.