Stock up your larder with homemade Kimchi!

No plans for the weekend? Why not stock up your larder with some homemade kimchi, perfect as a side dish or for spicing up any meal from salads to scrambled eggs! 


  • 1 Chinese cabbage 
  • 3  garlic cloves, crushed
  • 2.5cm/1in piece ginger, grated
  • 2 tbsp fish sauce (optional)
  • 2 tbsp chilli sauce or chilli paste (see below)
  • 1 tbsp caster sugar
  • 3 tbsp rice vinegar
  • 8 radishes coarsely grated
  • 2 carrots cut into matchsticks or coarsely grated
  • 4 spring onions finely shredded


  • STEP 1

    Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.

  • STEP 2

    Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.


    Recipe curiosity of BBC good food