Classic Kimchi
Classic Kimchi
Kimchi delivers fiery, tangy flavor with wombok, garlic, ginger & chilli—add daikon or chives for your own twist, ferment & enjoy.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- ½ Chinese cabbage (wombok), approx. 800g
- 1 choy sum, cut into 5cm pieces
- 3 spring onions, thinly sliced
- 1 bunch coriander, stalks, roots & leaves, finely chopped
- 2 long red chillies, deseeded & finely chopped
- 1 long red chilli, halved lengthways & deseeded
- 1½ tsp sea salt (or 3 tsp if not using vegetable starter culture)
- 3 garlic cloves, finely chopped
- 5cm ginger, cut into thin strips
- 1–2 tbsp Korean chilli powder (gochugaru)
- 2–3 tbsp fish sauce
Method
- Wash a 1.5L preserving jar with an airlock lid and all utensils in hot water or run them through the dishwasher.
- Remove outer leaves of cabbage. Cut cabbage in half lengthways, then cut crossways into 5cm pieces, discarding the root end.
- Combine cabbage, choy sum, spring onion, coriander, chopped and halved chillies in a bowl, sprinkle on salt and mix well. Add garlic, ginger, chilli powder and fish sauce.
- Add starter culture (if using) and mix well.
- Pack into the jar, pressing down to remove air pockets. Leave 2cm of room at the top. The vegetables should be submerged.
- Cover tightly and store at room temperature for 8–15 days, checking for bubbles and pressing down.
- After fermentation, store in the fridge for up to 2 months.
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