top of page



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.

bottom of page