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Jamie Oliver Kimchi Recipe

Jamie Oliver Kimchi recipe
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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.

Ingredients

Scale

    • 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

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-kimchi-recipe/