This is by far my favourite Kimchi recipe to date. I say to date, as I have no intention of getting off the experimentation bus, and neither should you.

Kimchi is the national dish of Korea and consists of vegetables which are salted and fermented with garlic, ginger and chilli etc. It’s eaten as a side dish or used as a condiment. I can’t get enough of its umami goodness, smug in the knowledge that every bite is ridiculously good for me has a significant effect on gut health.


  • 2 chinese leaf cabbages
  • 4 tbsp salt
  • 4 cloves garlic, peeled & sliced
  • 5 cm fresh ginger, peeled & sliced
  • 2 tsp sugar
  • 2 tbsp chilli powder (mild to medium heat)
  • 10 spring onions, finely sliced


I use a large kilner jar with a water trap that prevents pressure building up during the lacto-fermentation process. If you don’t have one yourself, you may want to pop open the lid on your jar every now and again until it’s ready to go in the fridge.

  1. Chop your cabbages into 5cm chunks and discard the tough core. Place in a large bowl with the salt and give it all a good scrunch up.
  2. Pour in enough cold water to cover the cabbage and leave to stand for 2 hours with a plate over the top to keep it all submerged in the brine.
  3. Rinse the salt from the cabbage in a colander. Leave it to stand for half an hour to drain thoroughly.
  4. In a mortar and pestle (or small food processor), mash the ginger, garlic, chilli and sugar together into a paste.
  5. Squeeze any excess water from the cabbage and then thoroughly mix all of the ingredients together.
  6. Pack the mixture into your glass jar, pushing it all down until the juices rise up. You need to make sure that you leave a reasonable air gap at the top.
  7. Seal your jar and leave to ferment for 3 to 5 days before transferring to the fridge, where it will last for up to three months.


Saluting you, Judy Joo

I’m loving the new ‘Korean Food Made Simple’ series with Judy Joo.

Judy Joo

Glass noodles made from sweet potato.. !!!  #amazing

I’m going to be making myself some Japchae at the first opportunity.

We can draw so much inspiration from experiencing diverse gastronomy from disparate cultures.  A visit to Honey Pig Korean BBQ on a recent trip to the US got me hankering for a trip to South Korea.

Duck at Honey Pig

Korean BBQ Duck

The world is becoming a smaller place as technology advances. I’m predicting big things for international food – I can’t wait to see more ‘unusual’ ingredients being stocked in our UK supermarkets. Exposure to the world via satellite TV, great shows and social media is a good thing in my eyes.

Diversify, get excited about food and try something different!

Check out the Food Network channel in the UK (

or the Cooking Channel in the US (