Kimchi recipe

Korean fermented vegetables

Kimchi, the undisputed star of Korean cuisine, is a revered and iconic dish known for its captivating blend of fiery spiciness and vibrant tanginess. This beloved fermented vegetable medley has transcended borders, earning devotees worldwide for its complex flavours and numerous health benefits. At its core, kimchi typically features napa cabbage and Korean radishes, though countless regional and seasonal variations exist, incorporating a kaleidoscope of vegetables and spices.

Its exact origins are somewhat debated, but it is generally agreed that kimchi has deep roots in Korean culture. The practice of fermenting vegetables, which is the basis for kimchi, likely developed in ancient Korea as a means to preserve vegetables for consumption during the long, harsh winters when fresh produce was scarce. Early versions of kimchi were simple salted vegetables, primarily made from radishes and other local vegetables.

The addition of spices, particularly red pepper flakes (gochugaru), to kimchi, is believed to have been introduced later, around the 16th century. This addition not only added a spicy kick to the dish but also provided health benefits due to the antimicrobial properties of the chillies.

In this comprehensive recipe, we’ll guide you through crafting your own authentic kimchi, allowing you to fine-tune the spice levels and ingredient choices to suit your palate. So get out your chopping board, sharpen your knife, put on your apron and let’s make Kimchi


  • 1 medium-sized napa cabbage (about 2 pounds)
  • 1/4 cup kosher salt
  • 4 cups water
  • 1 tablespoon grated ginger
  • 4-5 cloves garlic, minced.
  • 2-3 tablespoons fish sauce (or soy sauce for a vegan option)
  • 2-3 tablespoons Korean red pepper flakes (e.g  Weymouth 51 Gochuguru ) – adjust to taste.
  • 1-2 teaspoons sugar
  • 4-5 green onions, chopped into 1-inch pieces.
  • 1-2 Korean radishes (daikon radishes), julienned (optional)
  • 1-2 carrots, julienned (optional)


  1. Prepare the Cabbage: Cut the napa cabbage in half lengthwise, then cut each half into thirds. You should have 6 roughly equal pieces.
  2. Sprinkle salt evenly between the cabbage leaves, paying extra attention to the thicker white stems.
  3. Place the salted cabbage in a large bowl or container and add enough water to submerge it. Use a plate or a heavy object to weigh the cabbage down, ensuring it’s fully immersed in the water. Leave it to soak for about 1-2 hours, turning it occasionally.
  4. Rinse and Drain: After soaking, rinse the cabbage thoroughly under cold running water to remove excess salt. Taste a piece; it should be slightly salty but not overwhelmingly so. If it’s too salty, rinse it again.
  5. Prepare the Kimchi Paste: In a mixing bowl, combine the grated ginger, minced garlic, fish sauce (or soy sauce), Korean red pepper flakes (adjust according to your spice preference), and sugar. Mix until it forms a thick, smooth paste.
  6. Mix the Ingredients: Add the green onions, julienned radishes, and carrots (if using) to the kimchi paste. Mix everything together until the vegetables are well coated with the paste.
  7. Stuff the Cabbage: Take each piece of cabbage and coat it generously with the kimchi paste mixture. Ensure the paste gets into the layers of the cabbage leaves. Repeat for all cabbage pieces.
  8. Fermentation: Place the kimchi in a clean glass or plastic container, pressing it down firmly as you go. Leave some space at the top as it may expand during fermentation.
  9. Seal the container and let it ferment at room temperature for 1-2 days. Check it daily; you should see some bubbling, which is a sign of fermentation.
  10. Taste and Store:After 1-2 days, transfer the kimchi to the refrigerator. It can be consumed immediately, but the flavours will develop and intensify over time. Kimchi can be stored in the fridge for several weeks to months, depending on how tangy you prefer it.

Enjoy your homemade kimchi as a side dish, in soups, stir-fries, or as a topping for various dishes. The longer it ferments, the more intense the flavours become, giving you the opportunity to savour the true essence of Korean cuisine.

Don’t have enough time to make it?

Relax we have you covered. Buy it already made in our web store @ Weymouth 51 Kimchi 

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