Kimchi Recipe UK: Adapted for British Ingredients & Tastes

This kimchi recipe is specifically adapted for UK home cooks, using ingredients you can find in any British supermarket while staying true to authentic Korean methods.

Where to Find Ingredients in the UK

Supermarket (Tesco, Sainsbury's, Asda, Waitrose)

• Napa cabbage: Usually labelled "Chinese leaf" - in veg section
• Fish sauce: Thai brands widely available in world foods
• Garlic & ginger: Fresh produce section
• Spring onions: Fresh produce
• Sea salt: Maldon or any coarse sea salt

Asian Supermarket / Online

• Gochugaru: See our buying guide
• Korean radish: Or use daikon (widely available)
• Salted shrimp (optional): H Mart, Oseyo, or online

UK-Friendly Kimchi Recipe

Makes approximately 1kg

Ingredients

• 1 large Chinese leaf (napa cabbage), about 1kg
• 60g Maldon or coarse sea salt
• 1 litre cold water
• 4 tablespoons gochugaru (or 3 tbsp sweet paprika + 1 tbsp hot paprika)
• 2 tablespoons Thai fish sauce
• 1 tablespoon caster sugar
• 6 cloves garlic, minced
• 1 thumb-sized piece ginger, grated
• 4 spring onions, cut into 3cm pieces
• 100g daikon radish, julienned (optional)
• 2 tablespoons plain flour + 150ml water (for paste)

Instructions

Day Before: Salt the Cabbage

1. Quarter the cabbage lengthwise
2. Dissolve 40g salt in the water
3. Soak cabbage in brine, sprinkle remaining salt between leaves
4. Leave overnight (6-12 hours)

Next Day: Make Kimchi

1. Rinse cabbage 3 times, squeeze dry thoroughly
2. Make flour paste: cook flour and water until thick, add sugar, cool
3. Mix paste with gochugaru, fish sauce, garlic, and ginger
4. Add spring onions and radish to paste
5. Wearing gloves, spread paste onto every cabbage leaf
6. Roll each quarter into a bundle
7. Pack into clean jars, press down firmly

Ferment

1. Leave at room temperature 2-3 days (British room temp is usually ideal)
2. Taste daily - refrigerate when tangy enough

British Adaptations

Weather Considerations

UK homes are typically 18-21°C - perfect for fermentation. In summer heatwaves, ferment in a cooler spot or for a shorter time.

Flavour Adjustments

British palates sometimes prefer:

• Less garlic - use 4 cloves instead of 6-8
• Milder heat - reduce gochugaru by 1 tablespoon
• Shorter fermentation - 2 days for fresher, crunchier result

Prefer to Buy?

If you'd rather buy authentic kimchi made in the UK, check our UK kimchi buying guide or try our handmade kimchi.