• 1 head Chinese leaf lettuce
  • 1 tbsp garlic, peeled and chopped
  • 1 tbsp ginger, peeled and chopped
  • 1 tbsp granulated sugar
  • 2 tbsp fish sauce
  • 3 tbsp Aspall cyder vinegar
  • 2 tbsp chilli paste
  • 4 spring onions, trimmed and sliced diagonally
  • 1 small bunch chives, cut into 2cm lengths
  • 1 large carrot, peeled and cut into matchsticks
  • 8 radishes, grated


  1. 1

    Wash and quarter the cabbage, discard the core and slice across into 2.5cm strips. Place in a bowl with 2 tablespoons sea salt and massage gently the leaves until fully covered in the salt. Cover and set aside for 1 hour.

  2. 2

    Whisk together the chilli paste, vinegar, sugar, garlic, ginger and fish sauce and make a smooth paste. 

  3. 3

    Rinse the cabbage thoroughly under cold tap water and drain well, squeezing out excess water. Place in a clean glass bowl along with the carrot, radish, spring onion, chives, and chilli paste. Put on a pair of clean rubber gloves and mix well, until all the vegetables are mixed in the chilli paste. 

  4. 4

    Pack into a 1 litre Kilner jar with a non-reactive top, leaving a few centimetres head space. Ferment at room temperature overnight before transferring to the refrigerator for a few hours. You can eat the kimchi immediately, but the flavours will continue to develop. Consume within 2 weeks. 

Nutritional Details

Each serving provides
  • Energy 188kj 45kcal 2%
  • Fat 0.4g <1%
  • Saturates 0.1g <1%
  • Sugars 3.6g 4%
  • Salt 2.65g 44%

% of the Reference Intakes

Typical values per 100g: Energy 188kj/45kcal

Each serving provides

7.5g carbohydrate 1.6g fibre 1.6g protein

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