Have you ever tried fermenting food?

Kimchi is a trendy Korean salad dish made by fermenting shredded napa cabbage, which is why it is said to be one of the world’s healthiest foods. In addition to being healthful, spicy and sour kimchi is addictively delicious. It can be eaten, for example, alongside a bowl of rice or in a burger or a sandwich.


1 l water

4 tbsp sea salt

1 kg napa (Chinese) cabbage

1 bunch spring onions

For the spice paste

2 tbsp minced garlic

3 tbsp grated ginger

3 tbsp fish sauce

2 tbsp red (Korean) chilli powder

(1 tbsp powdered chilli)

⅓ tsp smoked paprika

1 tsp sugar


Pour the water and the salt into a pot and bring up to the boil. Take off the heat and let cool to room temperature. Cut the cabbage in half and rinse the leaves. Cut into strips about 1 cm wide. Slice the spring onions and place in a bowl with the cabbage. Pour over the brine and mix well. Place a plate on top to weight the cabbage and onions down and let stand at room temperature overnight to brine.

Make the spice paste by stirring together all the ingredients in a bowl. Pour off the brining liquid, then rinse the cabbage and onions with cold water and drain. Gently stir the vegetables into the spice paste. Pack into a clean glass jar that will hold all the ingredients and close the lid. Leave the kimchi to marinate in the refrigerator for at least 72 hours.

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