So many recipes out there! And mine is the next one đŸ˜€ But seriously, I got lost while checking all the Kimchi recipes online so I tried my own version and I am very happy with it so I need to write it down before I forget it again đŸ˜€

My Kimchi Recipe

  • Wombok – Chinese cabbage – cut in cubes (keep one or two outer leaves, only the soft parts)
  • Daikon Radish – cut into thin sticks
  • Carrot – cut into thin sticks
  • Shallots – cut into 4-5cm pieces
  • Salt – 20g / 2 tablespoons per 1kg ingredients
  • Ginger – crashed or finely grated
  • fresh Chilli – crushed or chilli flakes
  • Garlic crushed/minced
  • Fish sauce or Fish mint plant – few leaves crushed or cut into smallest pieces
  • Soy sauce optional
Combine wombok with salt – 20g per 1kg – massaging the salt into the wombok, cover and leave aside for a few hours or overnight. Strain and keep the juice for later.
Check the total weight of radish, carrots and shallot, add salt – 20g / 2 tablespoons per 1kg – mix it well through and add to the strained wombok.
Make a sauce out of the remaining ingredients.
Combine all ingredients, mix well and fill into a sterilised jar. Add wombok ‘juice’, cover with soft wombok leaves, put some weight on it (I always use a tiny jar) to make sure all ingredients are submerged and cover with a lid.
Leave in a dark place for a few days until fermented to your liking. Store in the fridge for up to 8 weeks.

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