Natural no-fuss Kimchi recipe - Juice Daily

Natural no-fuss Kimchi recipe

Kimchi is one of my favourite things to have on the side of a meal (I also love it on grilled cheese toasties). This recipe makes a much larger batch than the other fermented recipes because once you try it, you won’t be able to stop eating it.


1 large Chinese cabbage (wong bok)
2 tablespoons salt
1 teaspoon raw (demerara) sugar
10 spring onions (scallions)
2 carrots, thinly shredded or coarsely grated
2 apples, grated
4 garlic cloves, finely chopped
5 cm (2 inch) piece ginger, peeled and finely chopped
3 teaspoons fermented chilli paste
2 litre glass jar for storage


  • Note: I use my own fermented chilli paste (recipe available in The Natural Cook) in this kimchi, but you can use a store-bought version if you like.
  • Peel back the outer leaves of the cabbage and set these aside for later use. Split the cabbage lengthways, remove the base and cut crossways into slices about 1 cm thick.
  • Put the cabbage into a mixing bowl and add the salt and sugar. Roughly bruise the cabbage by mixing and squeezing with your hands, then leave it to sit.
  • Cut the spring onions in half, save the top halves for drying and thinly slice the rest.
  • Mix the sliced spring onion, carrot, apple, garlic and ginger with the cabbage.
  • Strain off all the excess liquid from the cabbage mixture and reserve for later.
  • Add the chilli paste and mix through thoroughly.
  • Firmly push the mixture into a sterilised jar. It should just fit into a 2 litre  jar but if it doesn’t, add any extra to a small jar. There should be no pockets of air in the jar (or jars).
  • Add the reserved liquid to cover.
  • Cut the reserved outer cabbage leaves into rounds slightly larger than the top of the jar. Press these into the top of the jar and cover with more liquid.
  • Cover with muslin (cheesecloth) or a clean kitchen cloth held in place with a rubber band or string. Store out of direct sunlight for 6–10 days until nicely fermented to your liking.
  • Seal the jar with a lid and store in the fridge. It will keep for a couple of months, but there’s a very good chance you will have used it all by that point anyway.
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Recipes and images from The Natural Cook by Matt Stone, Murdoch Books $39.99

Matt Stone

About the person who wrote this

Matt Stone

Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal.

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