Go Back

Homemade Kimchi

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 47 kcal
Author: Sophia

Let's talk Kimchi. A dish that has fast become super trendy food to eat. And there is no wonder why, it's Korea's national dish and I am totally in love with it. Kimchi is essentially fermented cabbage spiced up with some garlic, chilli and a couple other ingredients to make it something so incredible that I use on nearly anything savoury I eat.

Kimchi is packed with flavour but there is so much more to it than flavour. It is fermented food and that means there is something special about it. It is very good to your gut. If you are new to fermented foods and are looking for something that really is easy to digest and contains lots of flavour, I would recommend this thermomix kimchi recipe to you. By adding salt into the cabbage a process called lacto-fermentation is started which essentially produces lactic acid bacteria that help break down the cabbage, soften it and convert the sugars in the vegetable into lactic acid, acting as a natural preservative in the food. This helps you digest the food better because complex sugars are broken down and the 'good bacteria' help your gut process the food in a much nicer way. 



  • 2 Chinese cabbage halved
  • 50 g sea salt
  • 3 garlic cloves
  • 4 cm piece fresh ginger
  • 4 spring onions in large chunks
  • 1 Tbsp Korean shrimp paste or Korean salted shrimps optional, leave out if needs to be vegan or vegetarian
  • 200 g daikon
  • 150 g carrots
  • 2 tsp caster sugar
  • 2 Tbsp dried gochugaru Korean chilli powder
  • 15 g Korean chives or normal chives chopped finely


  1. Chop the cabbage into 4cm chunks. Place it in a large bowl and sprinkle with the salt. Rub it in well and fill the bowl with cold water. Leave to soak for 1 hour. Make sure to turn the cabbage regularly in the bowl. Once soft, drain well in the Varoma tray or a colander for at least 10 minutes, then squeeze the cabbage to remove any excess water and set aside in a large bowl.
  2. Place the garlic cloves, ginger, spring onions and shrimp paste in the Thermomix bowl. Chop 2 Sec. / Speed 7. Transfer into the bowl with the cabbage.

  3. Chop the daikon and carrots into thin julienne strips. Add to the bowl with the cabbage and chopped garlic mixture.
  4. Add the caster sugar, gochugaru and chopped chives.
  5. Now take some kitchen gloves and rub through the mixture until well incorporated. I would always advise to do this with gloves rather than by hand because it can burn your hands quite a lot from the chilli. Fill into jars (we used 2 x 750ml jars) and let ferment at room temperature for 2-5 days, then store it in the fridge. Serve with rice, bread, on cheesy toast or anything you like.

Nutrition Facts
Homemade Kimchi
Amount Per Serving
Calories 47
% Daily Value*
Cholesterol 21mg7%
Sodium 2556mg111%
Potassium 304mg9%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 4235IU85%
Vitamin C 13.6mg16%
Calcium 77mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.