Easy kimchi

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce – try this speedy version for a tasty side dish

  Food & Nutritions   Oct 19, 2026   0   11  Add to Reading List
Easy kimchi












Recipe tips for the best kimchi

  • As kimchi is technically alive, you’ll need to store it in the fridge. Choose the coldest part, such as the bottom shelf or near the back, for the best results.
  • Storing your kimchi in the fridge slows down fermentation and helps to retain the vegetable’s crunchy texture.
  • We’ve used sriracha sauce, in place of the traditional gochugaru (Korean chilli powder/flakes), as it’s easier to get hold of. If you can find gochugaru, use it instead. Start with 1 tbsp and add in extra if needed.
  • For best results, taste your kimchi as you go. Adjust the garlic, chilli or acid as needed.
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