Kimchi
Tangy, spicy, fizzy fermented Chinese leaf with garlic, ginger and gochugaru, made in one jar with simple ingredients.
Make this once, then cook it into 21 different dishes.
- Time3 hr plus 1 to 3 days fermenting
- LevelMedium
- Costabout £1.40 a head
- Makesabout 1.2 kg, enough for 8 servings of 150 g
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the Chinese leaf into quarters lengthways, remove the core, then cut into 4 cm pieces. Put in a large bowl and sprinkle with the sea salt, rubbing it between the leaves. Leave for 2 hours, turning every 30 minutes, until the leaves are limp and have released lots of water.
120 min - 2
Rinse the cabbage 3 times in cold water, rubbing off the salt, then drain well for 20 minutes. Taste a piece: it should be pleasantly salty, not harsh. Squeeze out extra water.
20 min - 3
Make the paste base. Whisk the rice flour with the water in a small pan. Bring to a simmer, stirring, for 2 minutes until it thickens like thin porridge. Stir in the sugar and cool completely.
2 min - 4
Wearing gloves, mix the cooled rice paste with the gochugaru, garlic, ginger and fish sauce to make a thick red paste.
- 5
Add the drained cabbage, mooli, carrot and spring onions to the paste. Mix thoroughly, massaging the paste into every leaf.
- 6
Pack firmly into a clean, sterilised 2 litre jar, pressing down so the liquid rises above the vegetables. Leave 4 cm of space at the top and wipe the rim. Close the lid loosely.
- 7
Ferment at room temperature (18 to 22C), away from direct sun, for 1 to 3 days. Press down daily with a clean spoon to release gas, and taste each day. When it is tangy and bubbly, close tightly and move to the fridge.
About kimchi
Kimchi is a Korean fermented side dish made from salted vegetables, usually napa cabbage (Chinese leaf), seasoned with chilli flakes, garlic, ginger and fish sauce. It is eaten with almost every Korean meal, and it is also cooked into stews, fried rice and pancakes.
It tastes tangy, spicy, salty and savoury, with a light fizz as it ferments. Fresh kimchi (geotjeori) tastes crisp and bright. Left to ferment for several days, it gets sourer, softer and more complex, which is exactly what you want for cooking kimchi jjigae or kimchi fried rice.
This simple version uses ingredients from most UK Asian shops or large supermarkets. One batch makes about 1.2 kg, enough for eight servings of 150 g. It needs a clean, sterilised jar and a little patience, but very little effort.
Tips
- Use coarse sea salt without anti-caking agents or iodine, which can slow fermentation. Table salt is too fine and harder to measure.
- Wear gloves. Gochugaru and fresh chilli paste stain skin and sting for hours.
- Keep the vegetables pressed below the liquid. Anything above the brine can grow mould, so top up with a little salted water if needed.
- Open the jar every day while fermenting to release gas, and stand it on a plate in case it bubbles over.
- For a vegan kimchi, replace the fish sauce with 3 tbsp gluten free tamari and 1 tbsp miso, or a mix of seaweed and tamari.
Storing and freezing
Once fermented, keep in the fridge for up to 3 months, where it keeps slowly souring. Use a clean spoon each time and keep the vegetables under the brine. Throw it away if you see mould or smell it is truly off, not just sour.
Dishes you can make with kimchi
Soegogi Muguk (Korean Beef and Radish Soup)
GFDFEFDwaeji Kimchi Bokkeum (Pork and Kimchi Stir Fry)
GFDFEFKimuchi Kare (Kimchi and Pork Curry Rice)
GFDFEFBibim Guksu (Korean Spicy Cold Noodles)
DFNFGochujang Pulled Pork Sandwiches with Kimchi Slaw
NFKimchi Mandu (Pork and Kimchi Dumplings)
DFNFKimchi Mac and Cheese
NFEFBulgogi Kimchi Tacos
GFDFEFKimchi Bibimbap (Korean Mixed Rice Bowl)
GFDFNFDubu Kimchi (Pan Fried Tofu with Stir Fried Kimchi)
GFDFEFKimchi Ramyeon (Spicy Kimchi Noodle Soup)
DFNFKimchi Okonomiyaki (Savoury Cabbage Pancake)
DFNFQuestions
How do I know when kimchi is ready?
After 1 to 3 days at room temperature it should taste pleasantly tangy and have small bubbles in the brine. Taste it daily. Once it is sour enough for you, move it to the fridge to slow the fermentation.
Is kimchi safe to eat?
Yes, if you use clean equipment, measure the salt properly and keep the vegetables under the brine. Salt and acidity prevent harmful bacteria. If you see mould on top or smell anything rotten, throw it away.
Is kimchi gluten free and vegan?
This version is gluten free, dairy free, egg free and nut free, but it contains fish sauce, so it is not vegetarian or vegan. See the tips for a vegan swap. Always check your gochugaru label for additives.
My kimchi is too sour. What can I do with it?
Cook it. Over-fermented kimchi is ideal for kimchi jjigae (stew), fried rice, pancakes and grilled cheese. The heat softens the sourness and deepens the flavour.
Can I use regular cabbage?
Yes, though the texture is crunchier and sweeter than napa cabbage. Use the same method but salt for a little longer, around 3 hours, to soften the leaves.
Can I make it less spicy?
Yes. Halve the gochugaru to 25 g, or use a milder brand. The kimchi will be paler and gentler but still tangy.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.