Kimchi is a fermented Korean relish that goes brilliantly with rice, fish and noodles.



  1. Put the rice wine vinegar, fish sauce, palm sugar and Korean chilli powder into a small saucepan and bring the mixture to a gentle simmer, stirring until the sugar dissolves. Stir through the lemon juice.

  2. Mix together the cabbage, chillies, carrots, ginger, garlic and seaweed in a large bowl. Transfer to an airtight container.

  3. Pour the hot lemon mixture over the vegetables, seal the container, then shake to coat the vegetables in the marinade. Set the container aside to cool, then leave for 1 week at room temperature to ferment.

Recipe Tips

It’s very important to keep the kimchi in an airtight container while it ferments. When the kimchi has fermented, it can be used immediately or, once opened, it can kept in a fridge for up to 1 month.