Kimchi Recipe


  • 1 Head Savoy cabbage (outermost leaves removed / well rinsed)
  • 100g of warm water
  • 2 Tbsp Sea salt (plus more as needed)
  • ½ white onion
  • 1 Tbsp smoked paprika.
  • 3 garlic cloves, crushed.
  • 1 piece ginger, grated.
  • ½ red chilli
  • 2 Tbsp caster sugar
  • 3 Tbsp rice vinegar
  • 2 carrots, finely chopped or coarsely grated
  • 4 spring onions, finely shredded


  1. Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 2 tbsp sea salt, then set aside for 1 to 2 hours.
  2. Meanwhile, make the kimchi paste by blending the garlic, ginger, white onion, red chilli, vinegar, sugar, smoked paprika, warm water, sugar, and rice vinegar together in electrical mixer.
  3. Rinse the cabbage under cold running water, drain and dry thoroughly.
  4. Transfer to a large bowl and toss through the paste, add the carrot, and spring onions to the mixture.
  5. Pack the kimchi into a large, sterilized jar, seal and leave to ferment at room temperature overnight, then chill.
  6. The flavour will improve the longer it’s left.