Author: Agata Jedynak – thyssenkrupp Materials Poland


for 2 large jars:

  • 4 tablespoons of rock salt

  • 2 liters of water

  • 1 kg of Chinese cabbage (1-2 pieces)

Kimchi paste:

  • ¾ cup of water, half a tablespoon of sugar, 2 tablespoons of rice flour

  • ½ medium onion, 2 cloves garlic, 3 tbsp soy sauce, 2 tbsp sweet paprika
    2 tablespoons of hot pepper (Korean GOCHUGARU pepper), 1 teaspoon of grated ginger
    ¼ teaspoon chili (as you like), ¼ teaspoon salt

And optionally:

  • ¼ cup chives, cut into thick pieces or
    ½ carrot

  • cut into thin strips or

  • ½ black turnip, cut into thin strips


My favorite recipe for this super healthy dish, full of probiotics and vitamins A, B and C. Every day it improves our immunity and helps in fighting infections. We’ve always known that our kimchi is good. Some time ago, a Korean man tried it, who said that it reflected the original.

Let it become a tradition in your home.


1. Cut the cabbage into 3×3 cm squares, put it in a container, pour it with water and salt, press it down and leave it for 2 hours.Boil water with rice flour and sugar (for about 1-2 minutes until it thickens). Leave it to cool down.
2. Blend the peeled ingredients: onion, garlic, apple and ginger into a paste in a blender.
3. Add to the cooled gruel together with soy sauce, paprika, salt and mix thoroughly.
4. Drain the cabbage and squeeze out the excess water. Add the kimchi paste and, using a wooden spoon, combine with the cabbage and, if desired, with carrots, chives or black turnips.
5. Leave the mixture for 2-4 days at room temperature until it ferments and turns sour. After that time, keep it in the fridge.Enjoy!