by Jan Robin Ektvedt
60 min


  • 1 1/2 x Chinese cabbage
  • 1 x carrots
  • 3 x spring onion
  • 1/4 x daikon radish
  • 1 tbsp salt
  • 1/2 x ginger
  • 6 clove garlic
  • 1 x red chili
  • 2 1/2 tbsp korean chili powder
  • 1 dl fish sauce
  • 2 tbsp sesame seeds


  1. Roughly cut the Chinese cabbage into approximately 4 cm pieces. Grate the carrot on the coarsest of the grater. Mince the spring onion. Cut the radish into sticks of approx. 0.5 cm x 4 cm.
  2. Sprinkle the salt over the vegetables and knead it a little so that the vegetables begin and release some liquid. Leave it for an hour for it to stabilize a little and for the salt to dissolve.
  3. Once the mixture has stabilized, pour off the excess liquid and press the vegetables into the bowl using your hand while pouring.
  4. Make marinade: Beat ginger, garlic, red chili, Korean chili powder and fish sauce to a grainy but smooth puree with an immersion blender.
  5. Mix everything together with sesame seeds. Transfer to sterile jars. Make sure there is a layer of liquid on top of the vegetables in the glass. Add the airtight lid and leave the cabbage on the counter for approx. 2 days so that the fermentation process starts. When the kimchi produce bubbles in the glass and it smells slightly sour, it is ready for the fridge.
  6. Put it in the fridge and it's actually ready to serve right away. But it is probably best after a few weeks, or longer.