Kimchi being served from a glass jar with chopsticks
  • 16 servings
  • 2 hours 10 minute - Leave overnight to ferment to prepare
Print This


  • 1 Green cabbage
  • 4 tsp. Sea salt
  • 3 Cloves garlic
  • 1 Inch Piece of ginger, peeled and grated
  • 1 tsp. Chilli flakes
  • 1 tbsp. Smoked paprika
  • 1 tbsp. Sugar
  • 1 tbsp. Shrimp paste
  • 3 tbsp. Rice wine vinegar
  • 100g Radishes, sliced


Kimchi is a Korean classic, made by fermenting cabbage and carrots in a tangy spicy sauce to make a delicious side dish.


  1. Cut the cabbage into quarters, remove the core and thinly slice. Place into a large mixing bowl, add the salt and toss to combine. Cover and leave for 2 hours.
  2. Meanwhile, mix the garlic, ginger, chilli flakes, smoked paprika, sugar, shrimp paste and rice wine vinegar in a bowl, set to one side.
  3. Rinse the cabbage thoroughly to remove all of the salt. Tip onto a large piece of kitchen roll and pat dry. Place in a large mixing bowl.
  4. Add the radishes to the cabbage and pour over the prepared paste.
  5. Mix well to combine and spoon into a sterilised 1.4 litre Kilner jar.
  6. Leave to ferment at room temperature overnight before transferring to the fridge.
  7. This will keep for 2 weeks in the fridge.

Chef’s Tip

Sterilise your jar by washing thoroughly in hot soapy water, rinse well. Pre-heat the oven to 120°C (fan)/275°F/gas mark 1. Place the jar on a baking tray and place in the pre-heated oven for 15 minutes or until completely dry. To sterilise the Kilner rubber seal place in a pan of boiling water and boil for 3 minutes.