Tangy Kimchi

I've modified this Korean classic for modern British life so that you can enjoy the benefits of fermented foods without having to hunt down the obscure ingredients they normally include!

Course Side Dish
Cuisine Korean
Keyword fermented, fermented foods, kimchi


  • 1 basic cabbage (napa or chinese cabbage if you can find one)
  • 10 small radishes (grated or finely sliced)
  • 1 thumb sized piece fresh ginger root (grated)
  • 2 cloves garlic (grated)
  • 1 red chilli (chopped)
  • 1 tsp red chilli flakes
  • 1 large white onion roughly chopped
  • 2 tsp sea salt
  • 1 tsp fish sauce, tamari or soy sauce


  1. Place all of the ingredients in a large mixing bowl and leave to sit for 30-60 minutes

  2. Massage the ingredients for a little while, until the water starts to come out of the veggies (due to the salt).

  3. Then, place all of the ingredients into a glass Kilner type jar and press them down VERY firmly, packing them in tight. There should be water/brine on top of the veggies. If you need to, you can make up a 2% brine solution to pour on top, so that no veggies are poking out the top. (20g salt to 1000ml water).

  4. Place something heavy on top, so as to make sure that all the veggies are submerged and then close the lid.

  5. Leave to ferment for a few days, and then taste. If it's not quite sour enough for you yet, leave for another few days and try it again. Be careful when you open the jar and there will be a lot of gas to release, and can often spray out!

  6. Once ready, store in the fridge. It will last for a number of months.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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