Kim Chi (the quick version)

Looking for a quick and easy recipe that not only tastes good, but also is fantastic for your digestive system? Then you need to try this quick and easy Kim Chi Recipe
Prep Time50 minutes
Cook Time3 days
Course: Side Dish
Cuisine: Korean
Keyword: Chilli, Heal your Gut, Healthy
Servings: 1 Large Jar
Calories: 15kcal
Cost: $$


  • Large Mixing Bowl
  • Large Jar
  • Chopping Board
  • Food processor


  • 1 Large Napa Cabbage
  • 2 bunches Spring Onions (aka green onions) without the roots
  • 3 Large Carrots julienned
  • 1/2 cup Salt kosher
  • 1/2 cup Korean Chilli Powder this cannot be substituted
  • 2 bulbs Garlic peeled and chopped
  • 6 inches Ginger peeled and julienned
  • 1 tbsp Fish Sauce
  • 4 tbsp White Miso Paste
  • 2 tbsp Golden Caster Sugar


  • Slice the cabbage into half (length ways) and remove the hard core. Then proceed to slice the cabbage into 2 ½ cm strips
  • Combine the cabbage with the julienne carrots in the mixing bowl and mix through the salt so everything has a salt coating. Cover the carrots and cabbage with water (preferably filtered water) and soak for 90 mins.
  • Start making the Kim Chi Paste by combining the garlic, ginger, white crunchy parts of the spring onions, chilli powder, sugar and miso paste into a food blender/mixer. Combine until a smooth paste. Add in the fish sauce and blend further until well combined.
  • After the 90 mins of soaking is finished, drain the salt water away from the carrots and cabbage mixture and add in the green parts of the spring onions (roughly chopped).
  • Pour over chilli mixture into the cabbage, carrot and spring onions and massage with latex gloves so that all vegetables are covered with the chilli paste.
  • Finally cram the vegetables and chilli mixture into a sterilized jar. Ensure no air bubbles are present throughout the mixture and then place a two-piece lid onto the sterilized jar so that it is loose enough to allow any juices to overflow.
  • Place the jar onto a tray to catch any liquids that overflow and leave at room temperature for 72 hours (3 days).


Note – the mixture will definitely overflow and requires a bit of maintenance while it is fermenting. 
Ensure all the vegetables are submerged under the liquid to avoid any mould growing.  Also push the vegetables down once a day to try and remove gas bubbles from the mixture fermenting. 
TIP – taste the Kim Chi as it goes.  And once it tastes exactly how you like it, place it in the fridge to maintain the taste profile.  
Best consumed within 3 – 4 weeks, however you can store for longer as long as the vegetables remain submerged in the liquid. 

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