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Craving something that packs a real flavour-punch? This remarkably easy to make plant-based kimchi takes less than 30 minutes to prep and can be popped it in the fridge to enjoy whenever you’re peckish. Not only is this snack deliciously moreish and budget-friendly, but it also promotes healthy bacteria in your gut. So, let’s get started!



1 large head napa cabbage

6-8 spring onions

1 small daikon radish

Low sodium salt (e.g. Himalayan salt)

1 peeled thumb size ginger

8 cloves garlic

2 tablespoons smoked hot paprika

2 tablespoons white or red miso paste

1 tablespoon sugar



Step 1: Slice your greens 

Separate the leaves of the cabbage and finely chop them to your liking. Next, you just need to slice up the spring onions and radish to similar thicknesses.

Don’t panic if you can’t get your hands on a napa cabbage, you can experiment with a savoy cabbage or any common white cabbage instead. 

Step 2: Mix it all up 

Rinse and place the green parts of the spring onions, cabbage, and radish slices in a large bowl. Then gently mix all the slices together with your hands. Sprinkle the mixture with a little salt. Leave the bowl out for at least an hour (but longer if you can!) so that the leaves begin to wilt.

Step 3: Make a tasty paste

Now, it’s time to really give this recipe a burst of flavour. Mix the chili powder or paprika with the peeled ginger, peeled garlic cloves, sugar, miso pastes, and the white parts of the spring onions. Blast the mixture in a blender for around 30 seconds or until it has a paste-like consistency.

Step 4: Combine the paste and greens

Note: The cabbage leaves should be wilted by the time you come to do this next step. Coat the leaves in the paste and then add around 1 cup of water to the bowl. Taste the liquid to test if it needs more salt. It should be as salty as sea water!

Step 5: Put your kimchi into jars

Put your kimchi mixture into clean jars and pack it down as firmly as possible. Make sure that there are no air bubbles in the liquid and that the mixture sits firmly together. It’s vital that none of the leaves are above the liquid within the jars! Leave the sealed jars at room temperature for around 24 hours.

Step 6: Refrigerate (and then enjoy!) 

Put the jars in the fridge and leave them there for around a week – the time will allow the kimchi to properly ferment and start to develop some serious flavour. You can then take the jars out whenever you fancy a delicious plant-based snack. The taste of the kimchi will only get more sour and delicious over time so the longer you leave it, the better it will be.

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