• 1 Chinese cabbage

Kimchi Sauce

  • ¼ cup chilli flakes – Korean is traditional, but very hot. Turkish is still hot but slightly sweeter
  • 3 tablespoons water
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon sea salt


Mix all the sauce ingredients together.  This sauce will keep well in the fridge for more than 2 months (and is lovely on pasta!).

Cut the cabbage into large chunks and put into a bowl with approximately 1 tablespoon of the sauce.  Massage the leaves to get the liquid to leave the cabbage.  Chinese leaf is quite wet so this shouldn’t take long.  Pack into jars and weight down so that the cabbage is under the liquid.

This ferment may only take a few days, or up to 2 weeks depending on the weather.

Keep in the fridge.

Possible additions:

  • carrots
  • cucumber
  • spring onions