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Prep Time:

20 minutes

Cook Time:




About the Recipe

There’s a reason this kimchi is a staple in Korean households. Not only is it quick and easy to make yourself, it’s also a perfect balance of saltiness and tang packed with micronutrients and gut friendly bacteria!


2 Chinese cabbages (any type works)

2 carrots, finely sliced

3 shallots, finely sliced

2 spring onions, finely sliced

1 chilli

1 tbsp gochujang

1 tbsp gochugaru

A splash of fish sauce/soy sauce

Salt (2% by weight)


  1. Wash and chop the cabbage into quarters, then into ribbons using mandolin or a knife

  2. Put a large bowl on the scales and tare. Add all the ingredients and find out the weight

  3. Divide the total weight in grams by 0.02 to find out 2% (2g per 100g) - add this figure in grams of salt to the veg

  4. Massage the veg for 5-10 minutes or until the veg starts breaking down and liquid starts coming out

  5. Pack into jars ensuring veg is submerged in liquid (I like to use a ziplock bag filled with water to ensure everything is submerged) before putting lid on loosely (it’s important not to leave this in a sealed jar as the lacto-fermenting bacteria release gases)

  6. Leave on the side for a week, burping daily and enjoy in burgers, cheese toasties, or as a side

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