How to make Kimchi and what it is

What is Kimchi?

Kimchi is a fermented cabbage that comes all the way from Korea. At its core, it is a fermented cabbage, similar to sauerkraut.

What does Kimchi taste like?

The beauty of Kimchi is that it can be sour, sweet and spicy all at the same time, depending on the length of fermentation and how much sugar or salt you have used.

This sour and spicy, delicious snack or side dish, is known to be very good for you, in the right quantity. Have you ever tried kimchi before? Leave a comment on our Facebook page and let us know if you enjoy it and maybe even share some pictures with us!

Kimchi has a unique taste and is presumably known to produce radiant skin and hair, lower cholesterol, strengthen your immunity and even help with weight loss. There’s an interesting article that speaks on some of the known benefits, Kimchi has to offer, read more about it here: Amazing health benefits of Kimchi 

Kimchi Workshop with my dear Korean friend, Mimi.


Kimchi is really fun to make, in fact, just last year, my dear Korean friend, Mimi joined me for a Kimchi workshop. It was a great time together, learning about the beauty of Kimchi, and making it. I definitely recommend trying out our Kimchi recipe below with a few friends and family. Below I have listed everything you will need, for you to make some delicious kimchi, and if you’re wondering where I get my ingredients from? They are from a specialised Korean shop, maybe you can find one in your area too.





Cuisine: Fermented
Keyword: fermented, kimchi, lactofermentation


Ingredients you will need

  • 1 medium head of napa cabbage (China Kohl)
  • sea salt or kosher salt
  • 1 tablespoon grated garlic (5 to 6 cloves)
  • 1 teaspoon grated ginger
  • half of an apple
  • 2-3 tablespoons fish sauce
  • half of an onion
  • 2-5 tablespoons sticky rice powder
  • 1-5 tablespoons Korean red pepper flakes (Gochugaru)
  • half of a Korean radish or daikon, peeled and cut into matchsticks
  • 4 scallions, trimmed and cut into small pieces
  • 1 carrot cut into matchsticks


  • Step 1: Salting and rinsing
    Cut and wash the cabbage.
    Salt it and every 30 minutes stir it.
    After about 1.5 or 2 hours, rinse cabbage very well.
  • Step 2: Preparing the paste
    Heat some water and add the sticky rice powder until you see a watery
    white sauce. Let it cool.
    Cut garlic, ginger, apple, onion add it all into a food processor and add the
    fish sauce and mix.
    Combine the rice sauce with the paste you just made and carefully add the
    red pepper flakes.
  • Step 3: Mixing it all
    Cut the radish, carrot (if using), scallions (including the green part).
    Mix the cabbage and the vegetables and slowly add the red paste, mix very
  • Step 4: Ferment!
    Put it all in a jar, making sure there is enough liquid to cover the
    vegetables. Close the lid and let it on the counter 1 to 5 days.
    After this time, put it in the fridge. You can eat it right away or let it
    ferment a couple of weeks in the fridge.

There you have it, the perfect Kimchi recipe, if you’ve followed the instructions and tried it. Take a picture and tag us on Facebook or Instagram…We’d love to see your final, Kimchi result. Also, let us know if your family enjoyed it or if you made it for a special occasion. We love hearing about our dedicated followers spreading the love and benefits of fermentation!

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