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Alex Allan Nutrition
By Alex Allan on 15/04/24 | Recipes


This is a traditional Korean fermented dish. During the fermentation process, the naturally-occur- ring bacteria produce lactic acid, which is a natural preservative. Thanks to its probiotic qualities, it’s a favourite among nutrition professionals and excellent for gut health!


Medium Chinese cabbage, cut into bite-sized pieces

1 tsp sea salt

1 fresh chilli, seeded and finely sliced

4 spring onions, finely sliced

4 cm fresh ginger, grated

2 cloves garlic, crushed or finely chopped

Freshly ground black pepper

1 tsp sugar


  • Put the cabbage in a glass bowl, sprinkle with salt, and cover with a plate smaller than the bowl. 
  • Add weights - a couple of full tin cans will do - to squash the cabbage down. Leave overnight. 
  • Next day, remove the plate and weights/ cans and drain the liquid off. 
  • Stir in the rest of the ingredients and put into a clean preserving jar, leaving a small gap at the top. Press down until the juices rise and the liquid covers the kimchi.
  • Leave on the kitchen counter for 3-5 days to ferment. Check it every morning, pressing down the kimchi into the liquid and releasing any gas bubbles. 
  • Refrigerate for 3-4 days before eating. Serve a tablespoonful with hot or cold meals. 
  • Keeps for up to 3 months in the fridge. 
  • Dried chilli can be used instead of fresh.
  • Enjoy!

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