Kim Chi



Kim Chi


  • • 1 jar (volume approx 1 litre)
  • • A meat cleaver or spice grinder or potato masher or your knuckles to pound
  • • A clean place to chop or grate the vegetables
  • • 1 medium sized cabbage
  • • 2 grated carrots
  • • 2 green onions
  • •1 teaspoon of grated ginger
  • • 2 cloves of garlic finely chopped
  • • 2 chilies finely chopped (or a tablespoon of chili flakes)
  • • 2 radishes grated
  • • 1 tablespoon unrefined salt


  1. Sterilize the jar (boil a large saucepan of water and add the glass jar and lids for ten minutes - remove carefully!
  2. Place cabbage in a large clean bowl or container. Add salt. Add the other ingredients.
  3. Mix salt and ingredients.
  4. Pound for approximately ten minutes – enough time to smash the water from the cabbage and other ingredients.
  5. Stuff the mixture in the jar. Press down and compress the mixture so the extracted water covers the mixture.
  6. Add enough mixture to leave approx 2 cm between the water and the top of the jar. Seal the jar.
  7. Leave at ambient temperatures for about 4 days then move the fridge. In another 4 days you can have a taste! It will be good to start eating. The kim chi will keep fermenting for a while and as long as it is kept refrigerated it will last months.


Once opened the kimchi will last for months in the fridge compared to supermarket bought, which does not contain live culture and only lasts a week or two.  The main thing to watch is that the product remains covered in brine.

Remember to use clean utensils when handling the refrigerated product each time – this is a live culture environment and we do not want to introduce any other bacteria that may impact the good bacteria already in there.

Kimchi is eaten here on salads, with eggs for breakfast (inside an omelette is delicious!), it is stirred through fried rice or added to a basic risotto - sounds weird but it’s delicious, add it to nachos or tacos as a spicy salsa, on top of open hamburgers. Get experimental!