Simple Homemade Kimchi
Crunchy, tangy and just the right amount of heat, this homemade kimchi is a jar of probiotic goodness. It’s perfect for adding a burst of flavour to rice bowls, stir-fries or even scrambled eggs. Once you make your own, you’ll wonder why you ever bought it.
Why this kimchi recipe loves your gut
Kimchi is a fermented food rich in live probiotics that help balance your gut microbiome — the community of beneficial bacteria that supports digestion, immunity and even mood.
Other fermented friends include sauerkraut, kombucha and kefir. Eating them regularly can help keep your digestive system functioning at its best.
Ingredients (10 servings)
- 1 large cabbage
- 2 tbsp salt
- 4 cloves garlic
- 2-inch piece fresh ginger
- 1/2 white onion
- 1 tbsp fish sauce
- 1 tbsp chilli flakes
- 3 carrots
- 1 small daikon radish
- 1 bunch spring onions
Eat as a side, toss into salads or spoon straight from the jar — no judgement.
Method
1. Prepare the cabbage
Rinse and shake dry. Slice the cabbage into 2-inch slices, remove the core, then cut into 2-inch squares. Place in a large bowl, sprinkle with salt, toss and leave for 1 to 2 hours, until wilted.
2. Make a spice paste
Finely mince or blend garlic, ginger and onion. Then add your chilli flakes and fish sauce. Add a splash of water to loosen to a thick paste.
3. Prep the other vegetables
Peel and slice the carrots and daikon radish into matchsticks. Wash spring onions and cut into ½-inch pieces.
4. Wash the cabbage
Squeeze and massage the salted cabbage with clean hands to release water. Then rinse off in clean water to remove the excess salt. Drain and put into a large bowl.
5. Mix everything together
Add the spring onion and sliced veg to the cabbage pieces. Add the spice paste. Mix well until all cabbage pieces are coated.
6. Pack into the jar
Spoon the mixture into a sterilised wide-mouthed jar. Press and pack everything down as you go along to remove any air bubbles. But don’t fill to the top! Fermentation creates air, so leave a 1-inch gap between the cabbage and the lid.
7. Ferment
Seal and set aside for 24-36 hours to start your kimchi fermenting. In a glass jar you’ll see there is more liquid and bubbles are rising up through it. The mix will smell slightly sour. Press down the leaves so they are covered in the kimchi juice, close the lid and put in the fridge. Leave for another 2 weeks to ferment more slowly.
Variations & swaps
- Vegan — replace fish sauce with tamari or miso paste
- Extra heat — add more chilli flakes or a chopped fresh chilli
- Different veg — try adding thin strips of beetroot for colour and earthy sweetness
Youtube inspo
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Image credit: Monika Grabkowska at Unsplash