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Quiche 'n' Tell
A salty, funky Korean staple of Napa cabbage, radish and scallions cured with chilli powder, fish sauce and other seasonings.
Prep Time 40 mins
Total Time 40 mins


  • 1 2 - 2.5 kg Napa cabbage cut into large chunks
  • 200 white radish or daikon cut into matchsticks
  • 50 g scallions cut into long pieces
  • 100 g sea salt


  • 200 g Korean chilli powder gochugaru or 100 g hot chilli flakes + 100 g paprika
  • 4 tbsp sugar
  • 100 ml fish sauce or salted anchovy sauce or salted shrimp sauce
  • 2 tbsp garlic roughly crushed
  • 1 tbsp grated ginger


  • Place the chopped Napa cabbage in a large bowl or wide platter. Sprinkle the sea salt all over and toss lightly to ensure that the salt is evenly distributed throughout the cabbage.
  • Cover tightly with plastic wrap and leave in a cool place (in the fridge during summer) for 7-8 hours or overnight.
  • Then drain the cabbage of all the water that the salt has drawn and wash in plenty of water to wash off the salt.
  • Drain the cabbage chunks thoroughly and place in a large bowl along with the radish and green onion. Add all the ingredients for seasoning and toss well to coat every piece of vegetable.
  • Pack the kimchi into glass jars with tight lids and store in the fridge for 15 days to allow the curing to happen.
  • After 2 weeks, the kimchi is ready to eat.


Prep time does not include time taken for curing.