Dan Moon recipes


How to make Kimchi

A quick and easy recipe that only takes 30 minutes of hands-on prep time before mother nature takes over! Kimchi is full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. 


500g spring cabbage

250g Chinese cabbage

500g turnip  

1 1/2 tsp of sea salt 

80g sugar

20g garlic 

50g ginger

3 tsp fish sauce 

3 tsp oyster sauce 

3 tsp soy sauce


Slice Chinese cabbage and spring cabbage 

Spiralize turnips

Combine the cabbage and turnip

Mix salt and sugar into the cabbage and turnip

Leave to strain for 2 hours to drain excess moisture

Grate the ginger and garlic 

Mix together soy sauce, fish sauce and oyster sauce

Combine the two together

Dry the cabbage after the 2 hours and combine all ingredients Once combined store in a Kilner Jar at room temperature for 3-days before storing in the fridge

Each day, you will need to ‘burp’ the kimchi twice to release the build-up of fermentation gases

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