Recipe of the Week Kimchi

Though it’s traditional to have coarsely grated cabbage in kimchi, I like the veg to be finely grated.  This recipe produces enough for two large kilner jars, but a lot will depend on the size of the head of cabbage!




  • 1 Medium head white cabbage, grated
  • 2 medium carrots, grated
  • 1 small beetroot, peeled and grated
  • 3 shallots , chopped
  • 2 red chillis deseeded and finely chopped
  • Thumb-sized piece ginger, chopped
  • 2 tbs fish sauce
  • 750ml water and 3 tbs sea salt




Make the brine by adding the salt to the water and stirring.  Put the cabbage, beetroot and carrot in a large bowl and add the brine.  Put a plate on top to keep the veg submerged and leave 3-4 hours or overnight.  Drain the veg the next morning, retaining the brine.  Put the shallots, chillis, ginger and fish sauce and blitz with a hand-blender until it’s like a paste.  Pour over the veg and mix really well to ensure all the veg is coated in the paste. 


Put the veg mix in to sterilised kilner jars and pour the brine over so it’s covering the veg.  Cover and leave to stand at room temperature for 3-5 days.  It will start to bubble and ferment.  Then pop it in the fridge where it will continue to ferment (but more slowly).  You can enjoy it straight away and it will keep for about a month (though it never lasts that long in our house).


Michael Kelly is an author, broadcaster and founder of GIY.


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