Killer Kimchi

Deal your dish some Kimchi kudos. High in fibre and packed with probiotics, our Kimchi is a highly nutritious, at-home hack you need to master. Create this Korean classic in under 20 mins, pop in a Kilner jar, and enjoy for up to two weeks. Make adding fermented foods part of your daily routine and see the wonders for yourself.

15 minutes

Serves many!

Nutritional Information (Per 100g)

Calories 15
Protein 1.1
Fat 0.4
of which saturates 0.1
Carbohydrate 1
of which sugars 0.5
Fibre 1.8

Home » Recipes » Killer Kimchi

Ingredients

  • 1 large Chinese cabbage, washed, tough core removed and sliced into 3cm pieces
  • 1 ½ tablespoon sea salt
  • 4 garlic cloves, finely grated
  • 5cm piece of ginger, peeled and finely grated
  • 50ml fish sauce
  • 10g Gochugaru chilli flakes
  • 2 carrots, peeled and sliced into matchsticks
  • 4 spring onions, finely sliced

Method

  1. Firstly, toss the sliced cabbage and salt together in a bowl, massaging the salt into the cabbage. Cover the bowl and leave for 1.5-2 hrs, toss regularly.
  2. Meanwhile mix the garlic, ginger, fish sauce, and Gochugaru chilli with 50ml water in a large mixing bowl.
  3. After around 2 hours, rinse the salted cabbage with cold water, and repeat 3 times. Squeeze any excess water out of cabbage and add to the sauce. Add the carrots and spring onions, then use your hands to thoroughly coat in the sauce (you may want to wear disposable gloves to do this).
  4. Transfer the kimchi into a clean, sterilised jar, pushing the cabbage down into the jar so that it is packed, leaving a 5cm gap at the top. Stand at room temperature for 48 hours, opening the lid every 12 hours or so to release any gas.
  5. Move the fridge and enjoy it within a couple of weeks.

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