Cabbage Kimchi

Try our speedy version of kimchi, a Korean classic recipe that is perfect as a side dish.

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 6


1 White cabbage

1 tbsp Sea salt 

3 Garlic cloves

2 cm Ginger

2 tbsp sriracha

2 tbsp White wine vinegar (or rice vinegar )

1 tbsp Caster sugar

1 tbsp Miso paste


  1. Finely shred the cabbage with a mandolin. Tip into a bowl, mix with the sea salt, then set aside for 1 hour. 
  2. Meanwhile, make the kimchi paste. In a food processor, add the garlic, ginger, sriracha, vinegar, sugar and miso. Blend until smooth.
  3. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste.
  4. Pack in a clean jar and serve straight away or seal and leave to ferment at room temperature overnight, then chill.
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This kimchi will keep in the fridge for up to 2 weeks, and the flavour will improve the longer it's left.