Jamie Oliver Kimchi Recipe

This Jamie Oliver Kimchi brings a bold twist to the Korean classic with easy-to-find ingredients and a simplified method. Packed with fermented vegetables, chili, garlic, and ginger, kimchi is both a probiotic-rich superfood and a powerful flavor booster. It’s spicy, tangy, and deeply satisfying—ready to elevate everything from rice bowls to soups.

What is Jamie Oliver Kimchi?

Jamie Oliver’s version of kimchi is a simplified take on the traditional Korean fermented vegetable dish. It typically features napa cabbage, carrots, radishes, and spring onions, all coated in a spicy, tangy paste made from chili, garlic, ginger, fish sauce, and a touch of sugar. After fermenting for a few days, it develops its signature zing and depth.

Other Popular Recipes

• Mary Berry Banana Pudding
• Mary Berry Cookie Dough
• Jamie Oliver Lemon Chicken
• Jamie Oliver’s Pesto

Why You Should Try This Recipe

• Full of gut-friendly probiotics – Aids digestion naturally
• Customizable heat levels – Adjust the spice to your taste
• Easy to make at home – Requires only basic kitchen tools
• No special equipment needed – Just jars and your hands
• Enhances any meal – Pairs with rice, noodles, meat, or eggs
• Keeps for weeks – Fermentation extends shelf life naturally

Ingredients Needed to Make Jamie Oliver’s Kimchi

• 1 large Napa cabbage (Chinese cabbage)
• 2 carrots, julienned
• 1 small daikon radish or regular radish, thinly sliced
• 4 spring onions, chopped
• 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 2–3 tbsp Korean chili flakes (gochugaru) or red chili flakes
• 2 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tbsp sugar
• 1 tbsp sea salt
• Water, as needed

Ingredient Notes:

• Napa cabbage: The traditional base, softens well during fermentation.
• Gochugaru: Adds authentic spice and color, but chili flakes can work.
• Fish sauce: Adds umami; soy sauce makes it vegan-friendly.
• Sugar: Helps balance the heat and kick-start fermentation.

Equipment Needed

• Large mixing bowl
• Knife and cutting board
• Gloves (recommended for handling chili)
• 1–2 sterilized glass jars with lids
• Measuring spoons
• Weight or fermentation stone (optional)

Instructions to Make Jamie Oliver’s Kimchi

Step 1: Salt the cabbage

• Slice the napa cabbage into bite-sized pieces.
• Place in a large bowl and sprinkle with salt. Massage gently and let sit for 1–2 hours until it softens and releases water.

Step 2: Prepare the spice paste

• In a small bowl, mix garlic, ginger, chili flakes, sugar, and fish sauce into a paste.

Step 3: Rinse and drain

• Rinse the salted cabbage thoroughly to remove excess salt. Drain well.

Step 4: Mix with vegetables and paste

• Add the carrots, radish, and spring onions to the cabbage.
• Add the spice paste and mix thoroughly, using gloves to coat everything evenly.

Step 5: Pack into jars

• Tightly pack the kimchi into sterilized jars, pressing down to remove air pockets. Leave about 1 inch of space at the top.

Step 6: Ferment

• Leave the jars at room temperature for 2–3 days, then transfer to the fridge. Taste daily and refrigerate once it reaches your preferred tanginess.

What Goes Well With Jamie Oliver’s Kimchi

• Fried rice or egg dishes – Adds tang and spice
• Grilled meats or tofu – Balances out savory richness
• Stir-fried noodles – Brings a pop of acidity
• On sandwiches or wraps – Adds crunch and flavor
• In soups or stews – Enhances broth depth
• Topped on burgers – A spicy, crunchy surprise
• Alongside plain rice – Classic and comforting

Expert Tips for Making the Best Jamie Oliver Kimchi

• Massage the cabbage thoroughly – This helps with texture and flavor
• Use gloves when mixing – Chili paste can irritate your skin
• Taste as it ferments – Fermentation happens fast in warm weather
• Leave room in the jar – Kimchi bubbles and expands
• Press vegetables firmly into the jar – Prevents mold
• Keep it submerged – Add a small weight or leaf layer on top
• Label the jar with the date – Helps track fermentation

Easy Variations of Jamie Oliver’s Kimchi

• Make it vegan – Use soy sauce instead of fish sauce
• Try red cabbage – Adds color and crunch
• Add apple or pear – A hint of sweetness balances heat
• Include leeks or shallots – For extra allium flavor
• Use beetroot – Brings vibrant color and earthiness
• Add sesame seeds – Toasted seeds for texture and flavor
• Make a kimchi slaw – Add vinegar for a tangy salad version

Best Practices to Store Jamie Oliver Kimchi

• Use sterilized jars – Prevents contamination
• Keep it airtight – Fermentation continues slowly in the fridge
• Store in the fridge after 2–3 days – For a milder flavor
• Label the date – Most flavorful after 5–7 days
• Use clean utensils – Avoid introducing bacteria
• Consume within 3–4 weeks – Flavor peaks then gradually declines

Best Practices to Reheat Jamie Oliver Kimchi

Kimchi is not typically reheated unless added to dishes like fried rice or soups. Here’s how to use it:

• Add directly to hot dishes – Heat with the rest of the ingredients
• Simmer briefly in stews – Adds depth without losing its crunch
• Avoid microwaving alone – It can result in a strong smell and flavor change

How Can I Make Jamie Oliver’s Kimchi Healthier?

• Reduce salt slightly – Especially if watching sodium
• Use less sugar – The fermentation process will still work
• Skip fish sauce – Use miso or tamari for umami without added salt
• Increase radish and carrot – For fiber and crunch
• Add kale or leafy greens – Extra nutrients and texture
• Ferment for less time – A milder, less acidic kimchi
• Use organic vegetables – Free from additives and pesticides

Nutrition Value (per 2 tbsp serving, approx.):

• Calories: 15
• Fat: 0.2g
• Carbohydrates: 2.5g
• Protein: 0.6g
• Fiber: 1g
• Sodium: ~150mg

FAQs

How long should I ferment Jamie Oliver’s kimchi before eating?

Let the kimchi ferment at room temperature for 2 to 3 days, then taste it. Once it reaches your desired level of tanginess, store it in the refrigerator to slow down further fermentation.

Can I make kimchi without gochugaru (Korean chili flakes)?

Yes, you can substitute gochugaru with regular red chili flakes or paprika. While the flavor will be slightly different, the kimchi will still be spicy and flavorful.

Do I need a fermentation jar to make homemade kimchi?

No special fermentation jar is required. A clean, sterilized glass jar with a tight-fitting lid works well. Just be sure to press the vegetables down and leave space at the top for expansion.

Should I rinse the cabbage after salting it for kimchi?

Yes, it’s important to rinse the cabbage after salting to remove excess salt. Rinse it thoroughly under cold water and drain well before adding the spice paste and vegetables.

Final Words

Jamie Oliver Kimchi makes it simple to enjoy the benefits and bold flavor of fermented foods at home. It’s a great way to add depth, spice, and nutrition to everyday meals—no fancy tools required. Once you get the hang of it, you’ll never want to run out of a fresh jar in the fridge.

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