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Chef Jack makes South Korean kimchi, a traditional dish that has been around for thousands of years. Used as an ingredient to some dishes, or served as a side, it's a great idea to have a jar of kimchi lying around.


  • 1 large Chinese cabbage

  • 450g raddish/mooli
  • 30g chives
  • 4 spring onions
  • 8 garlic cloves
  • 20g ginger
  • 1 tsp salted shrimp
  • 70g gochugaru red pepper powder
  • 100ml fish sauce
  • 2 tsp soy sauce
  • 1 tbsp palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp rice flour
  • 60g table salt


  1. Create a salt solution of 60g salt, and 1 litre of water.

  2. Very coarsely slice your cabbage. Add the salt water solution and leave for four hours. Stir at least once during the process.
  3. Put all the ingredients for the paste in a blender, and blend thoroughly.
  4. Drain your cabbage and mix with the paste.
  5. Store in the fridge. It will take around 1 week before your cabbage has had enough time to ferment, and will last up to around 6 months. The longer you leave it, the more sour it becomes. I like to leave mine for around 3 months before enjoying!

Free Video Tutorial 

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