Kimchi, step by step

Once you are familiar with this pungent fermented Korean side dish, you’ll want to savour it with every meal!

Makes about 500ml • Preparation time: 20 minutes in the kitchen • Fermentation time: about 4 days

1 Rinse the cabbage leaves and shred them finely. Peel the carrots and cut into julienne strips.

2 Place the cabbage and carrots in a large mixing bowl, mix the salt through and cover with water.

Weigh down the vegetables using an inverted plate to keep them submerged in the brine; soak for 12–24 hours. The veggies are ready when the carrot strips can be easily bent without snapping in half.

3 Mix the garlic, ginger, fish sauce, gochujang and sugar and grind finely with a mortar and pestle. Chop the spring onions separately.

4 Drain the cabbage (reserve the brine), mix in the spring onions and now rub in the spice mixture with your hands. It’s a good idea to wear gloves!

5 Pack the spicy cabbage mixture in a sterilised glass jar; press down to compact it. Then pour a little of the reserved brine into the jar and make sure the contents are completely covered. Screw on the lid – but not too tightly, as pressure may build up during the fermentation process; place the jar on a plate in case it ‘bubbles over’ and leave to ferment in a cool place such as the bottom of a cupboard. (If you place it in the fridge right away, it will not ferment; this is known as fresh kimchi – which many people prefer.)

• 1kg Chinese cabbage

• 2 large carrots

• 60ml fine salt

• 1 small garlic clove

(or to taste)

• 2cm fresh ginger

(or to taste)

• 30ml fish sauce

• 1 tablespoon gochujang or 15–30ml Korean chilli flakes (see tip)

• 15ml sugar

• 3 spring onions