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Adapted from

Makes 3 small kilner jars (1/2 litre size?)


1 head red cabbage, finely shredded and thick veins removed
1/2 cup salt
1 white onion, thinly sliced
1 carrot, thinly sliced
2 chilies, sliced thinly (leave the seeds in)
1 bunch of spring onions, cut into small pieces
1 bunch coriander, roughly chopped
4 cloves of garlic, diced
125g sugar
Juice of 2 lemons
1/2 cup white wine vinegar
1/3 cup soy sauce
2 tablespoons fish sauce


  1. Place the shredded cabbage in a large colander and salt generously, tossing with your hands. Let the cabbage drain for 30 minutes. Rinse with fresh water and drain well.
  2. In a large bowl combine the garlic, chilies, sugar, lemon juice, vinegar, soy sauce and fish sauce and mix together. Taste and adjust as desired.
  3. Add the cabbage and the rest of the vegetables to the pickling liquid and mix well. Divide the mixture between the kilner jars, ensuring they have an equal distribution of vegetables and liquid.
  4. Keep the kilner jars in the fridge. Wait at least 2 hours before eating, stirring well first.

Kimchi keeps well, getting better with time. Don’t forget that as the chillies bloom the spice level will also increase.

Serving suggestions:
  • As a side to a ploughman's; it tastes lovely with cheese instead of chutney
  • Added to a stir fry for a burst of flavour
  • On a hunk of good bread as an open sandwich topping

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Kimchi close up