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Pantry Cupboard Kimchi


Embrace this funky Korean condiment, it's easy to make with ingredients you have at home.

  • Yields: 1-2 Jars |
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
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1 kg cabbage, chopped (*see note)
10 g salt
2 Tbsp (30 ml) Togarashi chilli powder, plus extra if you like it spicy (or Gochugaru or gochujang)
1 onion, grated
1 bunch of spring onions, chopped
2 cloves of garlic, minced
1 C (250 ml) fish sauce
1 C (250 ml) water

Sprinkle the salt over the cabbage and massage for a few minutes. Leave for about 2 hours or until the cabbage softens slightly. When the cabbage has disgorged, drain off the excess liquid and taste the cabbage leaves. If very salty, rinse to remove the excess salt.

Mix the togarashi, grated onion, spring onions, garlic, fish sauce and water together in a bowl. You can taste the sauce at this point and see if you would like it to be spicier or more funky (increase the umami with extra fish sauce if you like and feel free to add more spice). When you’re satisfied with the flavour, combine with your cabbage. Pack very tightly into clean glass jars, pouring in any excess liquid to cover the cabbage. If your liquid doesn’t quite cover, you can top up with water. Seal tightly with the lid.

Leave outside of the fridge for at least 2-3 days to allow fermentation to begin. Then keep an eye on it once it begins to ferment, you can leave it for up 2 weeks if you want it to get really funky. Once you’re happy with the ferment, keep your kimchi in the fridge or it will keep fermenting.

*Note: the ideal cabbage for kimchi is Asian or napa cabbage, but you can use regular cabbage if you wish.