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Homemade Kimchi

Each week I get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. It's also zero waste as they take back the packaging it's delivered in!

I’m really delighted to have finally found a recipe for daikon. We’ve had a few of these recently and they’ve somewhat unceremoniously needed up in stir-frys (aka catch-all veg dinner) but this is a game-changer! 

If you don’t have daikon, but you do have loads of cabbage leftover from Christmas just us that.  

The unused gochugaru has been a popular addition to the fridge since I only used half of it in this recipe.

This recipe took 30 minutes to prep but then needs 9 days in the fridge to ferment - but trust me it’s worth the wait!!  


  • 250g pickling salt 
  • 765 g cabbage shredded
  • 250g daikon radish, finely diced
  • 8 cloves garlic, crushed
  • 2 spring onions, julienned
  • 6 tbsp gochugaru 
  • 2 tbsp fresh ginger
  • 1 tbsp sugar


Mix the salt with water, submerge the cabbage and leave overnight to soak.

Drain the cabbage but keep the saltwater. 

Mix all the ingredients in a bowl. If you do this by hand, as I did, beware the gochugaru will scent your hands for some time after!  

Transfer the mixture into jar/s. The mixture needs to be completely submerged. Should you need more liquid, add the saltwater. 

Refrigerate for eight days before eating. The kimchi should keep for up to 6 months.


Kimchi on a plate

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