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Basic Korean Kimchi Recipe – Fermentation

Basic Korean Kimchi Recipe

This Korean Basic Kimchi recipe is easy to make and takes roughly 5 days to ferment.

Kimchi is a traditional Korean dish that consists of fermented vegetables like cabbage and radish. The Cabbage and radishes are seasoned with spring onions, garlic, and ginger, among other ingredientsIt is also used in soups and stews in a variety of ways or can be enjoyed separately as a side dish. 

Implements and Equipment

  • Fermenta
  • Measuring spoons and cups
  • Large bowl


  • Cabbage
  • Radish
  • Ginger
  • Sugar
  • Salt
  • Onion
  • Red/ green chili
  • Preferred mixed spice
  • Brine solution.

Refer to the brine solution chart at the bottom of the page.

Did you know?

Kimchi is a traditional Korean dish that is prepared in bulk using various vegetables, herbs and warming chili powders. It is made using fermentation pots or jars such as the Fermenta or any other fermentation jar of your choice. The fermentation process is different from the conventional pickling method, which uses vinegar. Fermentation uses anaerobic processes to preserve food.

Cabbage has an excellent effect on boosting the immune system and is also one of the top recommended remedies for ulcers due to its ability to aid in the fight against colds and flu. There are a variety of cabbage colours including green, red, and white. Consuming cabbage juice has health benefits including faster healing and a stronger immune system. Cabbage is also the main ingredient for basic kimchi around the world.

Brine Chart

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