How to make kimchi
Recipe type: Vegetarian
  • I large cabbage
  • 4 tsp Celtic sea salt
  • 400 grams sweet potato
  • 250 grams carrot
  • 6 cms ginger
  • 4 cms turmeric
  • 4 cloves garlic
  • 2 red chillies
  1. Cut cabbage to your desired width and shape. I cut it up finely and into shorter pieces which makes for easier eating.
  2. Place the cabbage in a large bowl and sprinkle salt on to the cabbage.
  3. Using your hands (I recommend using gloves) massage the salt into the cabbage and squeeze the cabbage with your hands.
  4. Place a plate with weights on top and let it sit for a couple of hours. The salt helps draw the moisture from the cabbage.
  5. Once this process has nearly finished, begin preparing the remaining ingredients. I use a vegetable peeler to make fine slices of sweet potato and carrot, then chop them roughly with a knife.
  6. Peel and mince ginger, turmeric, garlic and chilli, to make a paste. I use a Tupperware little chopper for this, but you could grate/crush the spices.
  7. It is then a matter of mixing all the ingredients together. Again I recommend using gloved hands for this.
  8. Once well combined the kimchi is then packed into jars. Place handfuls in at a time and press down with your fist. This helps release more liquid from the vegetables. Continue the packing process until the jar is almost full. You need to leave some space at the top though.
  9. Always keep the outer layer of the cabbage, to place on top of the kimchi while it ferments. Ensure the cabbage leaf cabbage mixture submerged in the brine while it ferments. Some people place a weight on top to ensure this happens.
  10. The jars of kimchi are then placed up on a high shelf (open space) in the kitchen to ferment for 3 -5 days. Length of time depends on temperature and other factors, so do a taste test before putting in the fridge.
  11. Once ready kimchi can be stored in the fridge.
In my research most people recommended using Celtic Sea Salt to ferment vegetables. This article explains why salt choice is important.
Recipe by Planning With Kids at