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  • 1 head of Chinese cabbage with leaves (about 500 g), washed and cut into large chunks or 2 cups radish, cut into match sticks
  • 5-6 spring onions, trimmed and cut into 1 inch pieces
  • 2 tbsp unrefined salt
  • 10 cloves of garlic, minced
  • 1 tsp grated ginger
  • 1 tsp date paste
  • 2-3 tbsp Korean red pepper flakes or Kashmiri chilli powder


In a large mixing bowl, place the cabbage and sprinkle salt on top. Using your hands, massage the cabbage with the salt until slightly softened. Keep aside for 1-2 hours. Throw out the water and wash thoroughly. Add the spring onions.

Make a paste of the remaining ingredients with a few tablespoons of water. Spread this paste on the cabbage and transfer to a clean jar. Cover loosely and allow to ferment for 2 days in a dark spot at room temperature. You will notice bubbles forming.

Transfer to the refrigerator and enjoy as a pickled side salad.

It may be stored in the refrigerator for a few months. Use a clean fork each time when removing the kimchi from the jar.


Consume in small amounts as it is high in salt. 

Makes 500 g 

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