pennybenjaminMain Meals, Nourish, Sauces, Dressings and CondimentsLeave a Comment


I was incredibly fortunate as a child up to have parents who welcomed international homestay students into our home to live while they studied English.We hosted homestay students from all over – Japan, Korea, Taiwan, China. As kids it was quite novel learning all about another culture, their customs, traditions and their favourite foods. My sister and I loved when they would cook us some of their traditional dishes from their country, and let us help them! I think this is part of why I enjoy so many different cuisines and flavours – because from such a young age I was eating such a variety.

One of my favourite dishes/condiments we learned from our Korean students is Kimchi. It became a staple in our house even after the students left, and I still love it today!

Recipe Type: GF, DF, RSF, Paleo
Time  15 mins + 3-7 days (depending on time of year)


  • 1 whole Chinese cabbage
  • 1 grated pear
  • 1/2 bunch spring onions, chopped
  • 1 t Korean chilli powder
  • 2 T minced ginger
  • 2 T minced garlic
  • 1-2 T salt
  • 1 large beetroot, grated (optional)



  1. Break the leaves off the cabbage wash thoroughly, set a couple of large leaves aside to use as ‘lids’ for the kimchi later.
  2. Slice the rest of the cabbage into thin strips/slices. Place in a large bowl with the ginger, garlic and grated beetroot.
  3. Dissolve the salt into 0.5L water.
  4. Pour the water over the vegetable mixture and use your hands to work it all together, making sure that the garlic, ginger and beetroot evenly disperses amongst the cabbage.
  5. Place the vegetables into jars, pushing down hard to fit as much as you can in.
  6. Once jars are full, top with the brine, push the mixture down and seal with a leaf of cabbage as per the photo.
  7. Place in a dark place for 3-7 days, checking daily to push down and let gas escape. Taste each day and once fermented to your desired taste, store in the fridge!
kim chi

Kim chi with a dash of carrot instead of beetroot!

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