Simply Untraditional Kimchi

The title hopefully explains this recipe – it’s simple, it’s untraditional and it’s by far one of my favourite foods… KIMCHI!

I decided to make this recipe to cater to those who want Kimchi on the go, who may not have access to some of the items that you’d find in a more traditional Kimchi. You’ll see I use green cabbage, whereas Kimchi is usually made with napa (Chinese) cabbage. I’ve left out onion and daikon. Now if you want to try this using napa, PLEASE DO! If you wan’t to add onion and daikon, DO IT! BUT THE RULES ARE – don’t forget to let me know what it turns out like.

Lastly, the other thing that makes this untraditional is the addition of the Wild Fennel seasoning. It has three bold flavours packed into it, that really give this Kimchi an extra kick. I hope you love it as much as I do!

Here’s what you need

  • Salt
  • 1 Green Cabbage
  • 1 packet of Wild Fennel Pig Seasoning
  • 1/4 of Gochugaru (Korean Red Pepper Flakes)
  • 2 Tablespoons of Fish Sauce
  • 6 Cloves of Garlic

Slice up your cabbage into chunks and salt generously. Let it sit for 2 -3 hours (this is the hardest part of the whole process..being patient)

Drain excess water from the cabbage and run cabbage under cold water to rinse off the salt – make sure to rinse it really well.


Untraditional Simple Kimchi Wild Fennel New Zealand

Put your cabbage into a large bowl or container (one with a lid, save on dishes) and start mixing in the gochugaru, Wild Fennel seasoning, garlic and the fish sauce. Get in there with your hands, really mix this up.

Pack into a container or a jar, make sure you press it in firmly.

Now here is the cool part. You can either ferment this.. or eat it straight away! From what I know about Kimchi, I’m pretty sure that when you leave it in the fridge, it will still ferment, but at a slower rate – so this part is entirely up to you as it depends on how sour you like it! Taste as you go.

Untraditional Simple Kimchi Wild Fennel New Zealand Green Cabbage Kimchi

What did I chose to do? I put mine aside at room temperature, for two days, opening it on both days to let any gasses that may have occurred, out. Also, I made sure to pack it down to ensure it is submerged in any Kimchi Brine that may have formed. If you get too much water/brine – make sure you drain some of it off.

Note – this recipe packs a SPICY HIT. So if you’d like slightly less heat, add less of the gochugaru and the spice mix. Taste as you go. Also, if you’re worried about it not brining, you can always make up a solution and add to it as you go. There are many traditional methods that can be followed, so I recommend doing some reading if you’re not feeling confident about making it. If I’m being honest though, this particular recipe is more of an emergency kimchi – devour it right then and there.


Let me know what you think!

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