EAT IN SEASON: FoodSpace’s Homemade Kimchi with Chef Kian.
Full of flavour, colour and crunch, kimchi is a versatile way to bring a little extra character to everyday meals. Made with fresh vegetables, garlic, ginger and chilli, this Korean-inspired favourite combines tangy flavours with a satisfying crunch.
Using Savoy cabbage, carrots and spring onions, this homemade version brings together simple ingredients with a bold, savoury flavour. Featuring a recipe from Chef Kian, it’s a great way to explore new flavours and make more of the vegetables in your kitchen.
Whether served alongside a main meal or added to wraps, rice bowls and salads, kimchi is an easy way to add a little extra flavour to your plate.
Simple ingredients. Bold flavours. Made with care.
Why We Love Kimchi
Kimchi brings together a mix of fresh vegetables and punchy ingredients that create a balance of tanginess, warmth and crunch.
Savoy cabbage provides the base, while carrots add natural sweetness and colour. Garlic and ginger bring depth, with red chilli adding a gentle kick. Rice vinegar gives the mixture its distinctive tang, while spring onions and smoked paprika add another layer of flavour.
A Versatile Kitchen Favourite
- Full of flavour: Garlic, ginger and chilli create a deliciously savoury base.
- Fresh and colourful: Cabbage, carrots and spring onions bring texture and colour to the dish.
- Easy to enjoy: Serve alongside rice dishes, salads, sandwiches or your favourite savoury meals.
- A great way to use vegetables: Make the most of everyday ingredients and experiment with different ways to serve them.
Kian’s Homemade Kimchi
Try this homemade kimchi recipe from Chef Kian, for a flavourful addition to your kitchen.
Ingredients
- 1 head of Savoy cabbage, outer leaves removed and well rinsed
- 100g warm water
- 2 tbsp sea salt, plus extra if needed
- ½ white onion
- 1 tbsp smoked paprika
- 3 garlic cloves, crushed
- 1 piece of ginger, grated
- ½ red chilli
- 2 tbsp caster sugar
- 3 tbsp rice vinegar
- 2 carrots, finely chopped or coarsely grated
- 4 spring onions, finely shredded
Method
- Prepare the cabbage - Slice the cabbage into strips approximately 2.5cm wide. Place in a large bowl, mix with the sea salt and leave to rest for 1–2 hours.
- Make the kimchi paste - Blend the garlic, ginger, white onion, red chilli, rice vinegar, caster sugar, smoked paprika and warm water until a paste forms.
- Rinse and drain - Rinse the cabbage under cold running water to remove the excess salt. Drain thoroughly and dry well.
- Combine the ingredients - Transfer the cabbage to a large bowl and mix through the prepared paste until evenly coated.
- Add the vegetables - Add the carrots and shredded spring onions, tossing everything together until well combined.
Pack and chill - Pack the mixture into a clean, sterilised jar and seal. Follow verified food-safety and storage guidance for the recipe before serving.
Chef Kian’s Tip
Allowing the cabbage to rest with salt before adding the paste helps prepare it for the next stage. Take your time when mixing the ingredients to ensure the cabbage and vegetables are evenly coated in the flavourful paste.
Sustainability Tip
Make the most of the vegetables you buy. Planning meals, storing fresh produce correctly and finding creative ways to use suitable leftover vegetables can help reduce food waste in the kitchen.
Enjoy!
