Kimchi isn’t cheap to buy, so why not make your own? It’s easy, stores well in the fridge and is great for your wellbeing. 

Without kimchi in my fridge, I get a little restless. After all, few ingredients are as flavorful and healthy as this Korean condiment. Not only is it good for your gut health, it also contributes to healthy blood sugar levels.  

I like to incorporate it into noodle dishes, as a topping on a rice bowl or as a meat substitute in a grilled sandwich. There are thousands of recipes for kimchi, but this is a very handy basic version that’s a good one to start with if it’s your first time making kimchi yourself. 

Cooking time: 30 minutes (plus one week waiting time) 

Serves: 1 big jar 

Ingredients: 

• 1 big white cabbage 
• 4 carrots 
• 40 grams of fresh ginger 
• 2 garlic cloves 
• 1 tbsp gochugaru (Korean chili flakes) or regular chili flakes 
• Also needed: a clean Weck jar 

Method:  

1. Cut the white cabbage into fine strips (this can be done with a mandolin), but keep a few large leaves aside.
2. Press the garlic and finely chop the ginger.
3. Peel the carrots and cut or mandolin into thin rounds.
4. Put all those ingredients together in a big bowl. Weigh the entire mixture and add 3% salt. So, for example, 1 kilo of vegetable mix would require 30 grams of salt.
5. Let stand for 15 minutes. The vegetables will start to release their moisture. Then knead the mixture until a full squeeze of moisture comes out (= not dripping).
6. Put the vegetable mixture into your Weck jar with a lid and make sure the vegetables are submerged by placing a large cabbage leaf on top and tucking it in a bit at the edges so it sticks. You want the kimchi to stay under water.
7. You then put the pot on a plate at room temperature. It will start to bubble and fizz. Taste the kimchi after four days. If it tastes as you like it then put it in the fridge (this stops the fermentation process) otherwise leave it at room temperature for another week maximum.