Probably you know or have heard that we should eat fermented food on a daily basis. You do not need to eat a lot but what you need to make sure that you have the best quality possible. A lot of fermented food has been pasteurised to prolong shelf life but sadly they do not contain live good bacteria your gut desperately needs. Therefore, the one choice you have is to prepare your own fermented food at home which is easy to do, there are no exact recipes to follow as such and you can ferment almost anything. This kimchi has a massive spice kick and can be added to your main dishes as a side.

Kimchi is Korean sauerkraut. You should use various texture vegetables which should be shredded and soaked in brine (water and salt) for at least 8 hrs. You can use Chinese cabbage, mooli (or radishes, carrots, chili peppers, garlic cloves and fresh ginger. You can add smoked paprika or sesame seeds to add more flavour and texture.

Kmichi - Korean sauerkraut

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce
Servings: 2 x 1 litre Kilner jar


  • 1 Chinese cabbage
  • 1/2 mooli or daikon or 8 radishes, sliced to half rounds
  • 2 carrots cut into rounds plus 1 chopped to add to sauce if desired
  • 5-8 red chili peppers roughly chopped (& deseeded if you want less heat)
  • 3 garlic cloves peeled and quartered
  • 40 g ginger, peeled and chopped
  • 1 tbsp chili flakes optional
  • Brine 2 litres of water to 6 tbsp salt


  • Soak the cabbage, radishes (mooli) and carrots in brine for 8+ hours
  • Remove the vegetables and transfer to another bowl (reserve the brine for later)
  • Place the chili peppers, chili flakes, garlic and ginger into a bullet food processor or blender. Add some of the brine and blend until smooth. You can add some of the vegetables to get a thicker sauce. Take care as the mixture is very spicy when you open the lid. If you want an orange tint to it then add a carrot as well.
  • Put on some disposable gloves and pour the mixture over the vegetables. The mixture should be fairly thick; however if it is runny it will work as well. Massage lightly to cover all the vegetables with the spicy sauce ensuring every piece is coated. 
  • Pack the kimchi into fermentation jars. Make sure the sauce covers the vegetables. If you do not have enough sauces, use a chunk of the cabbage and press with jar lead so all the content is submerged.
  • Set it aside to ferment outside. After 24-36 hours transfer to the fridge where it will keep for up to two weeks.
    You can use other spices such as miso, paprika, smoked paprika or tamari, sesame seeds are great. The one in the picture is with smoked paprika and sesame seeds and it tastes amazing.
  • Credit goes for this recipe to Asa from Nordic Nutrition. Asa specialises in fermentation workshops so please contact her if you want to know more.