This Korean classic has never tasted so good!


  • 1 Savoy cabbage, in chunks

  • a pinch of salt1

  • 25ml gochugaru, Korean chili flakes

  • 150 g daikon radish, cut into sticks

  • ½ bunch scallion, chopped

  • 1 big carrot, cut into sticks

  • Paste:

  • ¼ onion, chopped

  • 4 ½ tbs ginger, grated

  • 1 apple

  • 3 tbs Saeujeot small shrimp paste

  • 3 tbs cooked rice

  • 1 ½ tbs fish sauce

  • 2 limes, juiced

  • 4 ½ tsp sugar


  • 1.

    Cut the cabbage into chunks and grate or chop daikon and carrot into sticks.

  • 2.

    Purée the paste ingredients into a smooth mass using a blender.

  • 3.

    Mix daikon and carrot sticks and cabbage chunks together in a big bowl. Add gochugaru, scallion and paste. Mix thoroughly. Store in an airtight container in the fridge. The flavour intensifies after a week when the kimchi has had time to ferment.

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