Recipe Sides

Kimchi with Beetroot & Celery

Kimchi with Beetroot & Celery


There are so many different types of kimchi (also spelled kimchee or gimchi, is a traditional fermented Koreanside dish made of vegetables with a variety of seasonings) So why not create my own version!

Fermenting is a new process for me and I am really enjoying the benefits for my gut health. I hope you get the chance to try this recipe as it really is not that difficult to make.

(makes 1 x 2 litre jar) 

1 large Wombok cabbage (Chinese cabbage) – keep 2 leaves aside
(Prepare Cabbage by cutting cabbage into 4 lengths, wash clean and then place in a deep dish or container. Mix 2 T of salt into 2 litres of water and whisk until dissolved. Pour the salt brine over the cabbage, making sure you cover all the cabbage, weight it down with one extra cabbage leaf or you can use some baking paper to keep the cabbage submerged. Set aside for 24hrs)
Salt – I use Nutraorganics Pink Himalayan Salt

1 medium raw beetroot, grated
3 carrots, grated
2 stalks of celery, sliced
1 bunch shallots
2 medium onions, peeled and cut in half
5 cloves of garlic, peeled
80g organic ginger, washed and diced (leave the skin on)
1 fresh red chilli
3 T chilli flakes
2 T fish sauce


Drain the cabbage, reserving the brine. Squeeze the cabbage and finely chop and place into a clean bowl.

Add the grated beetroot, carrots, shallots and celery. Place the remaining ingredients into a blender or food processor and mix to paste consistency. Add the paste and massage through the vegetables (you might want to use gloves for this) Check for taste and see if salty enough, if not add another tablespoon.

Fill a large jar with the vegetable mix, pressing down well with a large spoon or potato masher to remove any air pockets. Leave at least 2 cm of room free at the top, once you have weighed it down. If you feel that there is not enough liquid, add some of the reserved brine to make sure the vegetables are completely submerged.  Fold the remaining cabbage leaf, place it on top of the mixture and place a carrot stub on top – cut to be a little taller than the top of the jar, which then gets pushed down when you close the lid of the jar or again you can use baking paper and press down to ensure the mix is submerged.

Then place your jar on a plate and keep it in a cool place out of sunlight. I had mine on my kitchen bench in a dark corner and covered it with a dark tea towel. I fermented mine for 8 days so on the 9th day I transferred to the fridge. The different seasons can vary the length of fermentation as will your taste. Ferment for at least 8 – 14 days. After the 7th day check for taste as well as submersion.
Make sure you leave that 2 cm space at the top as it will leak out of the jar (this happened to me)

Check your Kimchi each day to ensure the vegetables are covered in brine.

Kimchi is a great side addition to any meal!

If you have any questions leave me a comment. I would love to hear how you like it?

Be Well


Write a comment