Kimchi Recipe

Karen's Kimchi Recipe 

In my youth, I spent a year in Korea teaching English. Two things stay with me from those days, how lovely, warm, and welcoming the Korean people are, and how much I loved the food. I made my first batch of kimchi 20 years later, and was blown away by the simplicity and the flavour! It was a lovely coincidence that I used my Korean shot glasses to act as weights for my first batch too. I love ginger, so added plenty from my harvest. I also used homegrown cabbage from Rachel's garden.

Ingredients (for one fermentation jar)

Half a Wongbok (Chinese Cabbage) cut into strips about 2cm wide
1 tablespoon of sea salt, non iodised
3 cloves garlic, crushed
3cm piece of ginger grated (freeze in advance, makes it easier to grate)
2 tablespoons of fish sauce
2 tablespoons of sriracha chilli sauce (hot Korean chilli sauce)
1 Tablespoon of brown sugar
3 Tablespoons of rice vinegar or Italian white wine vinegar
1 large carrot cut into thin slices
2 or 3 spring onions sliced


  1. Mix the cabbage with the salt and leave to sit for an hour
  2. Mix the garlic, ginger, fish sauce, sriracha sauce sugar and vinegar in a bowl into a paste
  3. Rinse the cabbage under cold running water
  4. Mix the cabbage, paste, carrots and spring onions.
  5. Pack into the jar wearing rubber gloves.  Push the mixture down so that there are no air bubbles. 
  6. Make sure the vegetables are covered with liquid from the paste and add a weight – something glass or ceramic is good, make sure it is clean.
  7. Put the lid of the fermentation jar on and leave to ferment at room temperature overnight then put in the fridge. 
  8. Enjoy over the next two weeks and see how the flavour profile changes