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Kimchi

Serves 800g - 1kg
Prep time: 2 hours plus 2-5 days fermenting
Cooking time:

Kimchi is a traditional Korean fermented side dish made with vegetables and a variety of seasonings

Ingredients

Method

  • One medium cabbage (wong bok, or savoy)
  • ¼ cup sea salt
  • 7 cloves garlic, grated
  • 1 tsp freshly grated ginger
  • 1 tsp sugar, honey or maple syrup
  • 1 tbsp fish sauce
  • 3-4 tbsp Korean red pepper flakes (gochugaru) or chilli paste – less if you don’t like spicy food
  • 250 grams daikon radish, peeled and grated
  • 3 spring onions, cut into 2cm pieces
View the method
  1. Cut the cabbage into quarters lengthwise and remove the core. Cut into strips 3cm wide
  2. Place in a large bowl with the salt. Use your hands to massage the salt into the cabbage until it starts to soften. Add enough water to cover the cabbage. Place a plate on top and weigh it down with a heavy object. Let stand for 1 hour.

  3. Rinse the cabbage under cold water and then place in a colander to drain for 15 minutes. Repeat this step twice more.

  4. Stir together the garlic, honey, ginger, fish sauce, and Korean red pepper flakes in a small bowl until a smooth paste forms. Set aside.

  5. Squeeze out any remaining water from the cabbage and place in a large bowl. Add the daikon radish, spring onions, and paste. Mix thoroughly, using your hands to work the paste into the vegetables until they are coated.

  6. Place the kimchi into a jar, pressing down until the brine rises to cover the vegetables, leaving at least 1-inch of space. Seal the jar with a lid.

  7. Let the jar stand at room temperature for 2-5 days to ferment. Check once a day, pressing down on the vegetables to keep them submerged. When the kimchi tastes how you want it, transfer to the refrigerator to store.
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