March 23, 2015


Cabbage - 250 gms (chopped roughly into chunks)
Radish - 2 (peeled and cut into small pieces)
Turnips - 2-3 (peeled and cut into small pieces)
Garlic pods - 3-4
Ginger - 1" piece
Dried chilli flakes - 2 tsp
Spring onions - 2-3 (cut into small pieces with green portion)
Salt to taste


  • Chop garlic and ginger.
  • Wash the vegetables and sprinkle salt and keep aside for at least 2-3 hours.
  • While the vegetables are softening, make a paste with the dried chilli and water. Leave the paste aside too for 30 minutes.
  • When the vegetables have softened, rinse them well and place in a very large bowl. Mix all the other ingredients with watery chilli mixture.
  • Once the vegetables are well coated, pack them firmly into the jars if you want to store the khimchi.
  • Mostly khimchis are put in the fridge to ferment for atleast a few days.
  • It will last upto a few weeks, and the flavour will grow stronger with the age.
  • Serve chilled as a condiment, toss it in Miso stock for a tasty instant soup.

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