What is Kimchi?

Kimchi is an important meal in South Koreans daily diet. South Koreans eat Kimchi with nearly every meal. It is a mix of vegetables with many different seasonings. Kimchi is described as 'spicy' or 'sour'. It is basically spicy cabbage.


2 large Chinese Cabbages (Napa Cabbages)
230g rock salt

Kimchi Sauce:
10 tablespoon of fish sauce
10 tablespoon of red pepper powder
1 onion
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger
4 spring onion





Step 1

Firstly cut the cabbage into chunks, then soak the cabbage chunks in lots of water in the bowl with approximately 180g of salt. Let it soak from 4-5 hours.

Step 2

While the cabbage is being soaked, it is time to create the sauce. Put all the ingredients in the blender (the kimchi sauce section) except the spring oninons. Blend all the ingredients till fine. Cut the spring oninons into chunks than pour the kimchi sauce blended ingredients on top of the onion chunks that is in a tray .

Step 3

Once the cabbage has soaked for 4-5 hours, drain all the water. Next rinse the cabbage in cold water and drain the water again. Now mix the sauce, spring onions and the cabbage by hand until it is all mixed together. Taste it too see if it is okay, it should be reasonably salty but if it isn't add up to 50g of salt (if required).

Step 4

You can eat it straight away or put it in jars and place it in the fridge. The older it is the more the taste improves. The kimchi can only lasts 6-12 months. Altough the taste improves it does get more salty, if it does get to salty you can make it into kimchi soup or any other dishes.