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Veggie Kimchi






1 cabbage

30g sea salt

500g mineral water

5 garlic cloves

100g fresh ginger

30g caster sugar

2 tbsp soy sauce

3 tbsp gochugaru

250g mooli

5 spring onions


1. Cut the cabbage lengthwise into quarters. Then cut the cores from each piece and cut each piece into 2-inch-wide strips.

2. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands,massage the salt into the cabbage until it starts to soften a bit. Then, add enough water to cover the cabbage. Place a plate on top of the cabbage with a tin on top to weigh it down for 1 – 2 hours.

3. Rinse the cabbage under the mineral water and set aside to drain in a colander for 15 mins.

4. To make the spice paste, finely chop the garlic and ginger and then add to a bowl with the sugar and soy sauce and stir into a smooth paste. Then, add in the gochugaru and set aside until the cabbage is ready.

5. Finely slice the spring onion and mooli. Then, gently squeeze any remaining water from the cabbage and add it to the spice paste along with the mooli and spring onion.

6. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.

7. Pack the kimchi into a large kilner jar.Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1-inch of space at the top. Seal the jar.

8. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and the brine may seep out of the lid.

9. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)

10. Taste a little at this point, when the kimchi tastes ripe enough for your liking, transfer the jar to the fridge.  You may eat it right away, but it's best after another week or two.