Easy Kimchi

If you love kimchi but you wouldn’t know how to create a fermented this easy kimchi will have you jumping for joy. It packs a huge whack of healthy bacterial to keep your digestion happy and giving your immune a little gentle boost at the same time.
Nutrition Facts

Servings 10

Amount Per Serving
Calories 29
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 1406mg59%
Potassium 0211mg7%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 2g4%

Vitamin A 2%
Vitamin C 3%
Calcium -47%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time30 mins
Total Time5 hrs 8 mins
Yields10 Servings


1 Napa cabbage
7 Spring onions
3 Carrots sliced
4 tbsp Tamari soy sauce
3 Cloves garlic, crushed
1 Piece ginger approx 1 inch cubed
2 tbsp Chili flakes
1 tbsp Salt
1 Black pepper - sprinkle



Finely shop napa cabbage. Place into a large bowl and fill with water. Mix in 1 tbsp of salt and leave to soak for one hour. Whilst it soaks make the kimchi paste by mixing the garlic, ginger and tamari sauce together in a small bowl. Generously sprinkle with black pepper and stir together.


Rinse the cabbage under cold running water and drain. Return to a large bowl and add the carrots and onions. Now stir in the kimchi paste. Pack into a sealed jar and leave to ferment at room temperature overnight, then place in the fridge. The kimchi can be kept in the fridge for up to two weeks, with the flavour improving the longer it is left.

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