Kimchi is a vibrant, fermented Korean side that brings a punch of flavour and probiotic goodness to any meal. This straightforward method uses simple ingredients to cultivate tangy, spicy cabbage and if you can’t find Chinese cabbage, the green leaves from a cauliflower make an excellent, similarly textured substitute.
Ingredients
- 1 Chinese cabbage (or use the green leaves from a cauliflower, shredded)
- 6 radishes, thinly sliced
- 1–2 carrots, julienned
- 12 garlic cloves, minced
- 3–6 tbsp sriracha (adjust for spice level)
- 100ml apple cider vinegar
- 20ml fish sauce (optional; see Tips)
- 1 tbsp sea salt
Method
- Prepare the Cabbage:
- Trim and discard any damaged outer leaves. Quarter lengthways, remove the core, then chop into roughly 5 cm pieces. Place in a large bowl.
- Salt & Massage:
- Sprinkle the sea salt over the cabbage. Massage with your hands for 3–5 minutes until it softens and begins to release liquid.
- Cover and leave for 1–2 hours, massaging occasionally, until the cabbage has wilted.
- Rinse & Drain:
- Rinse the cabbage under cold water to remove excess salt. Drain well, squeezing out any remaining liquid, then return to the bowl.
- Prep Remaining Vegetables:
- In a separate bowl, combine sliced radishes, julienned carrots and minced garlic.
- Make the Spice Paste:
- In a small bowl, whisk together sriracha, apple cider vinegar and fish sauce (if using) until smooth.
- Combine & Coat:
- Add the radish–carrot–garlic mix to the cabbage. Pour over the spice paste and use your hands (wear gloves if preferred) to massage until every piece is well coated.
- Pack & Ferment:
- Tightly pack the mixture into a clean jar or airtight container, pressing down to remove air pockets and submerge the vegetables in their juices.
- Cover loosely (lid ajar or cloth) and leave at room temperature for 2–5 days, tasting after Day 2. Once it’s tangy enough, seal and transfer to the fridge.
- Store & Enjoy:
- Keep refrigerated for several weeks—flavour continues to develop over time. Serve as a side, in soups, with rice or however you like!
Tips & Variations
- Cabbage Substitute: If Chinese cabbage isn’t available, shred the sturdy green leaves from a cauliflower; they ferment beautifully and offer a similar crunch.
- Fish-Free Option: Omit the fish sauce and add a splash of soy sauce or tamari for a vegetarian version.
- Fermentation Control: A warmer kitchen accelerates fermentation—refrigerate after 2–3 days for a milder tang, or leave longer for deeper sourness.
- Add-Ins: Try daikon slices, scallions, or a pinch of ginger for extra complexity.
- Zero-Waste Note: Use any retained brine as a tangy seasoning in dressings or marinades instead of discarding it.