An image of Traditional Kimchi

Traditional Style Kimchi

Korean women have one of the longest life expectancy in the world and one of the reasons may be that they eat so much fermented foods like kimchi! Spicy, acidic and packed with flavour and homemade probiotics, this is one of our favourite foods. We love to serve this with most savoury foods, it goes great with rice, noodles or even check out our kimchi rice balls for a delicious dish!

Takes 2 hours

Serves 50



  • 1 medium chinese leaf cabbage or napa cabbage (approx 1 kg or 2.2lbs)
  • 70 g (2.5 oz) salt
  • 500 ml (2 cups) water
  • 2 tbsp rice flour
  • 200 g (7oz) radish
  • 200 g (7oz) carrots
  • 4 scallions/ spring onions
  • 5 cloves garlic
  • 1 thumb sized piece of ginger
  • 3-8 tbsp gochugaru depending on how spicy you like it!
  • 2 tbsp tamari
  • 1 tsp ground seaweed
  • 2 tbsp maple syrup



  • Prepare Cabbage: Cut the Napa cabbage lengthwise into quarters. Remove the core and remove the leaves, keeping them long. We prefer them long but chop them into bite sized pieces if you prefer. Place the chopped cabbage in a large bowl and sprinkle with 70g of salt. Mix well to ensure the cabbage is coated with salt. Let it sit for about 2 hours, turning occasionally.
  • Prepare rice porridge: In a saucepan, combine 500ml of water and 2 tbsp of rice flour. Bring to a boil and simmer for 5 minutes until thickened, stirring continuously. Remove from heat and let it cool completely.
  • Prepare Vegetables: Julienne the daikon radish and carrots into thin matchsticks. Cut the spring onions into 1-inch pieces. Finely grate the ginger and garlic.
  • Make Kimchi Paste: In a large mixing bowl, combine the minced garlic, grated ginger, Korean chilli powder, tamari, maple syrup, and seaweed powder (if using). Mix well to form a thick paste. Add this to the cooled rice porridge to form the sauce. Taste and adjust the level of spice to your liking. If you prefer it spicier add more gochugaru.
  • Rinse and Drain the cabbage: After 2 hours, rinse the salted cabbage under cold water to remove excess salt. Drain well and set aside.
  • Combine Ingredients: Add the drained cabbage, julienned daikon radish, carrots, and spring onions to the kimchi paste. Using gloves, massage the paste into the vegetables until they are evenly coated.
  • Pack in Jars: Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. You want them submerged under water as this is anaerobic fermentation (meaning in the absence of oxygen). Leave about 1-inch of space at the top of each jar.
  • Fermentation: Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check the kimchi daily and press it down with a clean spoon to keep the vegetables submerged in their juices. The longer you ferment it the more acidic it will become. Also the warmer the room temperature the quicker it will become acidic too.
  • Refrigerate: Once the kimchi reaches your preferred level of fermentation or desired level of acidity, transfer the jars to the refrigerator to slow down the fermentation process. Kimchi can be enjoyed immediately but develops more complex flavours over time and will last for months in your fridge.
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