Kimchi - fermented cabbage

A Korean classic made by fermenting cabbage, using a simple fermentation process.

Fermented foods
SERVES 8
TIME TO MAKE 2+ hours
MEAL TYPE Lunch
TIME TO MAKE 2+ hours
MEAL TYPE Lunch

Watch our step-by-step recipe guide.

Method

  1. In a large bowl sprinkle the salt over the cabbage and gently massage
  2. Allow to sit until the cabbage has softened
  3. Press down into the bowl and cover with water
  4. Allow to sit for 30 minutes to 2 hours
  5. Drain and rinse under cold water, then drain thoroughly, squeezing out excess liquid
  6. Make a paste out of the sugar, garlic, ginger, chilli flakes, nori and fish sauce (if not using fish sauce add 2 tablespoons of water)
  7. Mix together the drained cabbage, paste, daikon and spring onions so the cabbage is well coated
  8. Press the mixture into a clean 4L plastic container until the brine covers the cabbage.
  9. Using a piece of plastic (ice cream container lid), place on top of the cabbage
  10. Weigh the piece of plastic down with something heavy
  11. Place the lid on the container loosely so air can escape during the fermenting process
  12. Place in a cool dark place and check daily
  13. It will ferment and bubble for a week or two, press down gently every now and again to expel the bubbles
  14. Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.
  • Chinese cabbage, chopped into 3cm slices
  • 1/4 cup 
    salt
  •  
    water, to cover
  • 1 tbsp
    sugar
  • 4 cloves
    garlic, crushed
  • 2 tbsp
    fresh ginger, crushed
  • 1 - 5 tbsp
    Korean chilli powder
  • 2 tbsp
    nori flakes (optional)
  • 2 tbsp
    fish sauce (optional)
  • 1/2 
    daikon radish, sliced into matchsticks
  • spring onions, sliced
Per serve
  • Energy
    240kJ
  • Protein
    3.7g
  • Total Fat
    0.7g
  • Saturated Fat
    0.1g
  • Total Carbohydrate
    9.2g
  • Sugars
    8.2g
  • Dietary Fibre
    3.5g
  • Sodium
    1128