Easy kimchi


Makes 2 litres

½ a head napa or white cabbage, sliced into ribbons

3 spring onions

Radishes, sliced



Celery stalks


2-3 fresh chilli peppers

3 garlic cloves, peeled

25g fresh ginger

4 tsp fine sea salt

4 tbsp fish sauce

1 tbsp sugar


  • Brush the vegetables to remove any dirt, but don’t wash them as you need the microorganisms living on their surface to initiate fermentation.
  • Trim the vegetables. Begin with the cabbage and spring onions, then use your preference of radishes, cucumbers, carrots and/or celery to make up 1.5kg in total.
  • Place the cucumbers, carrots and/or celery in the bowl of a food processor. Add the chillies, garlic, and ginger. Whizz until finely chopped.
  • In a large mixing bowl, combine the sliced and chopped vegetables with the salt, fish sauce and sugar. Mix well.
  • Allow to rest at room temperature for 4-6 hours. The vegetables will release some of their juices.
  • Divide among prepared jars, pressing down as you go to remove any air pockets. Leave 2-3 cm of space at the top.
  • Close the jars and place them on a tray. Allow to ferment at moderate room temperature without disturbing for at least five days, and up to three weeks. Within the first 2-3 days, as fermentation begins, the jars will make noises and may leak some juices. Wipe off any liquid from the jars without opening them.
  • Once open, store in the fridge and eat within a year.


Per 100g serving:
32kcals, 0.3g fat (0g saturated), 6.6g carbs, 3g sugars, 1.6g protein, 1.2g fibre, 1.339g sodium

If you can find it, use 30g gochugaru (Korean ground chili pepper) instead of the fresh chillies for a truly authentic flavour. If making this for vegetarians, use soy sauce in place of the fish sauce.