Kimchi recipe

Kimchi is a traditional Korean dish the ingredients of which can vary, but basically, Kimchi is a mixture of different pickled vegetables that have gone through fermentation process. Various kinds of vegetables are combined with garlic, ginger, chilli peppers and other spices. It is an old, traditional dish, just like our sauerkraut or pickled vegetables, that has been in use way back, ever since the time when people were trying to find ways of preserving food for the winter. I like to eat kimchi because I know it is rich in probiotic bacteria, absolutely essential for normal bowel function, strong immunity and overall health. I slightly modified the recipe for Kimchi so as to make it possible to prepare it with vegetables available in our region.

Sauce ingredients

  • ¼ apple

  • ½ pear

  • 2 large peppers

  • 4 cloves garlic

  • 10 g ginger

  • 10 g sugar

  • 100 g ground red pepper

  • ½ teaspoons turmeric powder

  • a piece of chilli pepper

  • a few teaspoons water

  • Vegetable base:
  • 1 head cabbage or Chinese cabbage

  • 100 g radish or kohlrabi

  • 50 g spring onions

  • 2 large carrots

  • 4 cups water

  • 3 teaspoons sea salt


  • Chop the vegetables into small pieces and soak them in salt water. Let them stand for about 6 hours, preferably overnight. Chop the sauce ingredients, then blend. It is very important that you blend and mix everything well so that the mixture has a uniform composition.
  • When the vegetables have stood long enough, first drain them (don’t throw away the water just yet), then mix with the prepared sauce. After having mixed all well enough, put everything in a jar, pour over the water that was kept after draining the vegetables. It is important that the vegetables are completely covered with water and slightly above that level (about 2 cm over). Leave the glass jar to stand in a dark place for about a week. The vegetables must soften and soak up all the spices. After 7 days, check with a clean spoon if the vegetables are sufficiently pickled, then put the jar in the frige.
  • In Asia, Kimchi is eaten in food combinations you couldn’t even imagine, but I enjoy it most with beans and fried eggs with the addition of avocado and toasted wholemeal bread.