Makes one large jar, 1.5 litres


For the paste:

  • 2 garlic cloves, bashed & peeled
  • 15cm fresh ginger, peeled & grated
  • 2 tablespoon palm sugar, grated
  • 2 tablespoons Korean red pepper powder, or Gochuchang if unavailable
  • 3 tablespoon rice wine vinegar
  • 1 tablespoon table salt
  • 1 Chinese cabbage, core removed, finely chopped
  • 1 mooli, peeled and finely sliced
  • 1 fennel bulb, finely sliced


For the paste, place all ingredients into a blender. Blend until well combined and a paste has formed.

Using gloves, massage the paste into the cabbage, mooli and fennel for 10 minutes.

Pack the kimchee into a large, clean jar. Cover the top with clingfilm. Leave at room temperature for 3 days then cover with a lid and refrigerate.