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Kimchi (Korean: 김치;  /ˈkɪmtʃi/), also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings.
This is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).
Prep Time 6 hours
Fermentation 14 days
Total Time 14 days 6 hours
Course Side Dish
Cuisine Korean
Servings 8
Calories 20 kcal


  • Kilner jar (1 litre)
  • fermentation container (1 litre)


  • Chinese cabbage (large)
  • 1 Mooli raddish
  • 1/2 cup rock salt
  • 1/4 cup sweet rice flour
  • 1/4 cup sugar
  • 1/4 cup water
  • 4 red chillis (large)
  • cup fish sauce
  • apple (cored)
  • Chinese pear
  • med onion
  • 1 cup fresh garlic
  • 4 inches peeled ginger root
  • 7 stalk green onions, chopped diagonally
  • 2 cup  Buchu (Asian chives), chopped
  • 2 cup matchstick-cut radish


  • Cut the cabbage in half, cutting vertically and then cut into quarters. Cut out the hard stem and the cut each quarter in half. Separate the leaves and soak in water with three quarters of a cup of salt for 5-6 hours, preferably in a fridge.
  • While the cabbage is soaking in brine, place the red chillies, fish sauce, onion, cored apple, cored Chinese pear, garlic and ginger in a blender and process until the ingredients have formed a paste.
  • Place the rice flour, sugar and half a cup of water in a small saucepan and bring to the boil so that the rice flour thickens into a paste. Combine the rice paste with the other ingredients in the blender.
  • Add the chopped green spring onions and radish cut into match sticks.
  • Mix the cabbage and kim chi paste and leave to stand in a kim chi pot (or a large plastic rectangular container) for 2-3 days. Make sure that the container is deep enough to allow for the expansion that will take place as the kim chi begins to ferment.
  • When the fermentation has stopped, place the kim chi in a large Kilner jar and store in a fridge. The kim chi should last several weeks.


See also for a great 7000 guide to the health benefits of kimchi.
Keyword cabbage, fermented, kimchi, korean, spicy

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