Britannia recipe Kimchi

Kimchi - Korea

5TH JUNE 2014

Prep time: 1-2 days

The spicy, fermented side dish Kimchi is a Korean speciality – and a bit of an obsession. South Koreans are said to eat 18kg of Kimchi each every year, while a cabbage shortage in 2010 was something of a national crisis. Once you've tried it, you might just develop the obsession yourself.
Usually left to ferment for months at a time to develop a really sour and strong flavour, this simple recipe is ready in just a couple of days.


- 1kg Napa cabbage
- 4 spring onions, chopped into small pieces
- 1 carrot, shredded
- Half a Daikon (Korean radish), shredded
- 4-5 cloves garlic, grated
- 1 tsp ginger, grated
- 3 tbsp salt
- 2 tbsp fish sauce
- 2 tbsp Gochugaru (hot red pepper flakes)
- 2 tsp sugar

The Method:

  • Cut the cabbage into bite-sized squares without using the core. Put it in a large bowl and cover with cold water. Add the salt and mix thoroughly. Cover and leave to stand for 1.5 hours. Rinse and drain.
  • Mix the garlic, ginger, fish sauce, sugar and Gochugaru to form a smooth paste. Add a little more if you want a spicier dish.
  • Now, mix the cabbage, radish, carrot and onion in a bowl, and stir in the paste until everything is well covered.
  • Pour the kimchi into an air tight jar or container and seal. Leave to stand in a cool place.
  • After a day or two you should begin to see bubbles, and the kimchi will taste sour – this means it's fermented and ready to eat. Transfer the container to the fridge if you want to store it longer.
  • Sprinkle with sesame seeds and serve cold with fluffy rice, or use as a relish on a main dish.