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Home made Kimichi

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Adjust Servings:
400 g Chinese cabbage
1/4 cup Iodine free salt
1/4 cup Carrot
1/4 cup Raddish
1/4 cup spring onions
100 g of mango flesh Mango
3 TBSP Fish sauce
7 g Ginger
6 medium size cloves Garlic
50 g Korean chili flakes
1/2 of a medium size onion Onion

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Home made Kimichi

Easy Kimchi recipe

  • Gluten Free
  • Spicy

Easy kimchi recipe to make and keep for a long time. With this recipe, you can keep it up to 6 months in the fridge.

  • Serves 6
  • Easy
Waiting time 4-6 hours




Kimichi is an authentic Korean side dish which became popularize in Sri Lanka recently with the popping of Korean restaurants around the city of Colombo.  It’s basically fermented cabbage with other seasoning ingredients more similar to sauerkraut and the Sri Lankan pickle.  Being somewhat of a fan of Korean soap Oprah sue was interested in trying it for the first time. For me, this was one most fond memories that I have whenever I had a meal at a Japanese restaurant in the Düsseldorf area, kimchi and gyoza(similar to dumplings we made in an earlier post). Not limited to its unique taste Kimichi has a number of health benefits as it has probiotics which help in digestion, energise the body, boost immunity and even lower the cholesterol level and regulate blood sugar².

Usually, kimchi recipes will ask for a rice paste which acts as a binder since it was hard for us to find this in Sri Lanka we opted for Mango which produced an end result as good as the kimchi I used to enjoy.   We kept the recipe simple and easy, making it was fun. The recipe can be changed according to the preference, you can add shrimps or can try with any type of vegetable or with a combination of things. Since it was our first attempt we made sure to try the side dish with many food types including rice, bread and noodles, either way, it was indulging.


Few cooking tips

  • If you are making this in Sri Lanka, don’t use normal salt which has iodin in it, it will inhibit the fermentation process, you can buy kosher salt or any other iodin free salt at shops that I have mentioned in our blog (Shops)
  • If  you can use filtered water for the fermentation process as chlorine in water might slow down the initial fermentation process
  • We used mango to make the paste (Karthakolomban type) if you find it hard canned peach should give the same results
  • Once you fill it into a glass bottle you can keep this up to 6 months without spoiling, in fact, the taste will improve by our experience
  • It would be good to use a pair of gloves when you are mixing the chilli paste with the vegetables, at least for the first time 🙂


Enjoy and share



Prep the cabbage

Cut the edge of the Chinese cabbage and chop it lengthwise keeping one-inch width, rinse it well with water and put it into a large bowl. Fill it with enough water preferably filtered water to cover the cabbage, add salt and mix well to dissolve the salt in water. keep a weight on the cabbage so that it can submerge in water and let it rest for 4-6 hours.


Prep the vegetables

After 4-6 hours, chop the carrot, radish and spring onions lengthwise and set it aside.

Drain the water off the cabbage and rinse well.


Make the paste

Using a food processor mix ginger, garlic, onions, Korean chilli flakes and fish sauce until a smooth paste is formed, at this point if it's not salty enough add 1/2 Tsp of salt.


Mix the paste

Mix the paste with chopped carrots, radish and spring onions, and then add the Chinese cabbage and mix well using the hand, use gloves as the mix is too spicy. Store it in glass bottles. If you refrigerate it you can store for a long six months.

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