All Recipes, Nourish, Sides

Kimchi on everything

March 6, 2016



Have i told you how much i love kimchi. Kimchi and i go way way back. I must admit though that i was very scared of making my own kimchi, as i was scared of contamination and explosions- I know i am a little dramatic.

All things aside my kimchi turned out great and it was delicious. So here is the recipe that i used that i got off the kitchn.

However i did twerk up the recipe and added 1 tablespoon of Sea Salt and 1 cup of water, before letting the kimchi rest for 1 week. After 1 week i placed the kimchi in the fridge and waited 5 days after that i burst that jar open with a POP and then nomnonom.


  • 1 medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt or kosher salt
  • Water to soak the Napa Cabbage in

For the Paste

  • 1 Tablespoon of grated garlic
  • 1 Tablespoon of ginger
  • 1  teaspoon of sugar
  • 3 Tablespoons of korean chilli powder ( In Berlin you can get it at Vihn Loi)
  • 3 Tablespoons of Water
  • 1 Small Daikon radish peeled and cut into match sticks
  • half a leek cut into circles ( you can also use spring onions)

Finishing Touch

  • 1 Cup of water
  • 1 tablespoon of water


Special Equipment:

Airtight seal able jar -I used this  one


  1. Cut the Cabbage in half l remove the cores and then chop medium sized strips.
  2. Salt the Cabbage, place the cabbage in a big bowl and pour in the salt massage it in well, you can use gloves here but that is purely optional just make sure your hands and nails are clean. The cabbage should start to soften once it has slightly softened add water the water should be enough to cover all of the cabbage. Cover the bowl with a chopping board and place a heavy book or canned goods on top. Let it stand for 2 hours.
  3. Meanwhile make the spicy Paste. In a small bowl mix together the garlic, ginger, sugar, chilli powder and water. Set aside.
  4. Rinse the Cabbage and wash and drain with cold water 3 times. Give the cabbage a good squeeze and drain out all the water. Towel dry the bowl and place the bowl and place the cabbage back in the bowl.
  5. Add in the paste, leek and daikon raddish. Mix everything well together, again use your hands however this time it is more advisable to wear gloves as the chilli could irritate your skin and the garlic smell may take longer to get rid of off your hands. However this is entirely up to you!  Make sure its all mixed together well.
  6. Place the mix in the jar add in 1 tbsp of salt and one cup of water, shut the jar and let the magic happen. Let it ferment at room temperature for 1 to 5 days. I let it ferment for 1 week and then placed it in the fridge and let it stand for another 5 days after that i popped it open.
  7. Check on your kimchi daily- Avoid opening the lid too often though. If anything looks off just write me or if you think something has gone wrong don’t risk  getting sick, dispose of it! Always trust your gut feeling. Taste the kimchi if it is to your liking you can eat it at an earlier stage as well, however please use a clean fork and do not use the same fork once it has been in your mouth to avoid contamination.



once my kimchi was done i ate it with everything ( as pictured above on top of my lentil pommegranate salad) . Kimchi also tastes great with a simple bowl of rice, quinoa or what have you. Kimchi Good!


Here are a few links to a blogpost that i read about the benefits of fermented foods. Sauerkraut i am coming for you next!





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