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Korean Kimchi

Korean Kimchi

Kimchi is a fermented cabbage Korean traditional recipe, made with a spicy mix of ingredients. Follow the simple steps below to prepare it at home!

30 November, 2018
Average: 1.7 (32 votes)


serves for


total time

9 HR 20 MIN


1 large, pointed, shredded, with thick stems discarded
100 g
3 l
1 small radish, peeled and cut into thin strips
2, sliced
Gochujang paste
3 tbsp
Korean spices
Fish sauce
50 ml
2 tbsp, fresh, peeled and minced
6 cloves, minced
1 tsp, caster


How to prepare a spicy Korean Kimchi

  • Toss the cabbage with the salt in a large mixing bowl. Cover with the water.
  • Cover the bowl with clingfilm and let stand at room temperature for at least 12 hours.
  • Drain the cabbage and rinse under running water to get rid of any excess salt.
  • Gently squeeze the cabbage to extract as much excess water as possible.
  • Transfer the cabbage to a bowl and add all the remaining ingredients.
  • Mix thoroughly with your hands until combined.
  • Spoon the mixture into a wide glass jar.
  • Seal well and let stand in a cool, dark place for 24 hours.
  • Unseal the jar after 24 hours to let any trapped gases escape.
  • Reseal and chill for at least 3-4 days before serving.
  • Kimchi is best eaten after 1 week of fermenting, it will keep for up to 1 month in the fridge.

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