A traditional Korean side dish of pickled cabbage bursting with spicy and citrus flavours.

  • Serves: 4 people
  • Prep time: 210 minutes
  • Cooking time: 5 minutes
    • Japanese
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Kimchi

    Recipe Information

    Ingredients
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    1 Savoy Cabbage

    40g Ground Rock Salt

    45ml Soy Sauce

    20g Caster Sugar

    100ml Pineapple Juice

    50g Fresh Ginger, peeled

    1 whole Garlic

    1 Small Red Onion

    12g Chilli Flakes

    Juice of 1 Lime

    1 Kilner-type Jar, sterilised

    Method

    Keep your hands clean and dry whilst handling the cabbage.

    Cut the cabbage into quarters, lengthways, chopping off the bottoms, along with any tough outside leaves.

    Put them into a large bowl, gently separating the leaves.

    Sprinkle over the salt, making sure that it gets around all the leaves and leave to rest for 30 minutes.

    Gently agitate the leaves and salt another 4 times, each time with a 30 minute resting time in between, in order for the cabbage leaves to release lots of liquid and shrink in size.

    Peel the red onion and all the cloves of garlic and chop.

    Chop the ginger.

    Put the red onion, garlic, ginger, chilli flakes, pineapple juice, lime juice, soy sauce and caster sugar into a food processor and process until you have a thick sauce.

    Wash the cabbage to remove the salt, then pat dry with some paper towels.

    Dip the leaves in the chilli sauce and put into the prepared jar.

    Pour over any sauce that is left.

    Seal and allow to ferment, at room temperature, for a least 36 hours.

    Push the cabbage down in the jar with a clean spoon, to press out any bubbles (bubbles indicate fermenting), then transfer to the fridge where it will keep for a least 3 weeks.

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