This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish you can add to salads, eggs, crackers...the options are endless!
  • 200g Cabbage (i used red cabbage)
  • 5g Sea Salt
  • 50g Grated Carrot
  • 1 Spring Onion
  • 50g Daikon Radish
  • 1 Clove of Garlic
  • I Tsp Ginger
  • 1 Tsp Chili Flakes (optional)
  • 1 Tsp Pickling Spice
  • 1 Tbsp Tamari or Soy Sauce
  1. Slice cabbage and place it in a bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 2 hours
  2. Drain the cabbage. Rinse cabbage, drain, squeeze out any excess water and place it back in the bowl, adding the remaining ingredients
  3. Pack the mixture into a large jar. Place a glass weight or jar on top of the kimchi making sure to submerge the vegetables. Place the lid on and leave this on the counter for 3 days, then store in a sealed jar in the refrigerator where it will continue to ferment and develop more flavor slowly. While on the counter, you can press down on the kimchi daily with the back of a wooden spoon to keep it submerged.
  4. After 3 days, the kimchi is ready, but won’t achieve its full flavor and complexity, until about 2 weeks ( in the fridge) slowly fermenting. The longer you ferment, the more complex and sour the taste.
  5. To serve it in a bowl as a side dish, scoop out using a slotted spoon, drizzle with sesame oil and toasted sesame seeds.
Recipe by Clean Lean Bakes at