Easy Kimchi Recipe


1 medium green cabbage or Chinese cabbage, shredded

1 bunch green onions or 1 small white or red onion, sliced thinly

1 large carrot, grated

3 cloves, minced

3cm of fresh ginger, minced

½ a red pepper, sliced thinly

1 inch of fresh horseradish minced (or 2 or 3 of any other spicy radish sliced).

½ to 1 tsp. of chili flakes (or powder)

1 ½ tbsp. of Himalayan or Sea-salt

1 tsp. fish sauce or half 1 tsp. of seaweed flakes (optional)



  1. Place cabbage into a bowl with the salt and squeeze (or pound down with a kraut pounder) the mixture until liquid/brine starts to come out of the vegetables. You can leave it covered in the bowl for a few hours and come back to do this bit and that’s easier.  Get as much liquid out of the cabbage as possible as this will form your brine.
  2. Add all the other ingredients to the bowl and mix well.
  3. Place into a wide-mouthed jar and continue to pound down until juices come up and cover the vegetables. (If this does not happen, then add a little fresh water until it covers the cabbage well.) Leave at least 2 inches at the top with nothing in.
  4. Place a whole cabbage leaf over the top of the vegetables (and under the juice/brine), making sure no air can get to the vegetable’s underneath.  If you have no cabbage leaf left, then use wax paper, a boiled stone, a sterile weight of some sort or even a bag of salted water (the salt is there in case the bag splits) to weigh it all down.
  5. Store away from direct sunlight, in a place not to hot or not too cold, on a plate or saucer (in case of leaks if you have overfilled), with the lid loss or remember to burp daily.  Leave for at least a week, but preferably 2 – 4 weeks.


Note:  You can put the ginger, garlic and chili through a food processor with a little water and add this to the kimchi as a paste also, this works really well and is my preferred method.

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