Cabbage and carrot kimchi
- September 2018
- Makes about 1kg
- Hands-on time 30 min, plus brining and 3-5 days fermenting
Learn how to make kimchi with this easy-to-follow recipe. Once it’s ready, use it in our moreish prawn and kimchi toasts.
Want to find out more about preserving? Take a look at our simple guide to pickling and fermenting, here.
- Dairy-free recipes
- 1.1g (0.2g saturated)
- 3.3g (3.1g sugars)
To make this recipe vegetarian, use white miso paste instead of fish sauce.
Keep the kimchi in the fridge for up to 2 months. Open the jar every day to prevent the build-up of gas.
Mooli, also known as daikon, is a type of large (usually white) radish used across Asia. It’s available from some large supermarkets, greengrocers and from Asian markets.
Gochugaru is a spicy Korean red chilli pepper powder. Find it in Asian grocers or online from souschef.co.uk.
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