Alix Gardner's Cookery School shares their recipe for super easy and healthy Cabbage Kimchi!


  • 1 Chinese leaves 600g
  • 1 tablespoon salt
  • Kimchi Paste
  • 500ml water


  1. Chop up the Chinese leaves remove the white core.
  2. Place leaves in a bowl add water and salt. 
  3. Mix together and leave for two to four hours.  
  4. Drain and rinse leaves thoroughly. Spin in lettuce spinner to remove excess liquid. 
  5. Place in a bowl and stir in the Kimchi paste.
  6. Put in a sealed plastic bag for one to two days and leave in the fridge then transfer it to an airtight container and put in fridge again.

Kimchi Paste Ingredients:

  • 20 g Korean red pepper flakes
  • 2 Tbsp. water
  • 4 cloves of crushed garlic
  • ½ teaspoon grated ginger
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 3 teaspoon oyster sauce
  • 2 Tbsp. fish sauce

Kimchi Paste Ingredients:

  • Mix all ingredients together

By Alix Gardener's Cookery School. Love this recipe? Check out their Vegan Chocolate Mousse!