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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Easy Korean Kimchi

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It’s surprisingly easy to make homemade kimchi – and this one is a real fan favourite! Embrace the funk and get amongst it.

WATCH THIS RECIPE

EASY KOREAN KIMCHI

PREP TIME

15 minutes

COOK TIME

2 hours 15 minutes

SERVES

Makes about 5 cups

Ingredients

1 (about 1kg/2.2 lbChinese cabbage, also known as Napa cabbage or wombok 

1/3 cup sea salt  

¼ cup fish sauce 

1/3 cup Gochugaru* 

5 garlic cloves, chopped 

1 tbsp chopped fresh ginger 

1 tbsp white sugar 

1 pear, peeled, chopped 

1 medium (about 250g/9 oz) daikon, peeled, julienned 

3 spring onions (scallions), sliced into roughly 4cm batons 

Steps

Step 1

Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces crossways. Rinse under cold running water. Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.  

Step 2

Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.  

Step 3

Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it. Add the daikon and spring onion. 

Step 4

Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jarsSeal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months. 

Note Icon

Notes:

– Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store. 

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