How to Make Kimchi, a Korean Cabbage Side Dish

Written by Gloria Irabor

Kimchi is a traditional Korean fermented cabbage side dish that is very delicious when prepared the right way.


  • 1 wong bok cabbage, sliced into 2 cm pieces (also known as Chinese cabbage or napa cabbage)
  • ¼ cup salt
  • water to cover
  • 1 Tbsp sugar
  • 4 cloves garlic, crushed
  • 2 Tbsp grated ginger
  • 1-5 Tbsp Korean chilli powder
  • 2 Tbsp nori flakes (optional)
  • 2 Tbsp fish sauce (optional)
  • ½ Daikon radish, sliced into matchsticks
  • 4 spring onions, sliced


  1. Place cabbage in a large bowl, sprinkle with salt, and gently massage.
  2. Allow to sit until the cabbage has softened.
  3. Press the cabbage down into the bowl and cover with water.
  4. Allow to sit for ½-2 hours.
  5. Drain, then rinse under cold water, then drain thoroughly, squeezing out excess liquid.
  6. Make a paste out of the sugar, garlic, ginger, chilli flakes, nori fish and sauce (if not using fish sauce add 2 Tbsp of water).
  7. Mix together the drained cabbage, paste, Daikon and spring onions so all the cabbage is coated.
  8. Press the mixture into a clean 4 litre plastic container and press a piece of plastic, e.g. a lid, on top.
  9. Weigh this piece of plastic down with something heavy.
  10. Loosely place the lid on the container so air can escape during the fermenting process.
  11. Place in a cool dark place and check daily.
  12. It will ferment and bubble for a week or two; press down gently every now and again to expel the bubbles.
  13. Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.
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About the author

Gloria Irabor

I love to be engrossed in a world of creativity and I detest injustice. I can analyse almost anything but most of all I try to get better in everything I do.

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