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Kimchi- without the spice

Kimchi is generally known to be a SPICY ferment. Gochugaru chilli flakes give it its distinctive firey red colour, and its powerful, spicy flavour.

However, I have created some delicious non-spicy versions of kimchi. You still get the beautiful fragrant flavour, minus the chilli hit! Great for kids, and those who prefer their kimchi a little more mellow.

One of my beautiful fermenters in my facebook group, Sammi's Fermenting Friends, recently share this picture with the caption: "thank you for the kimchi recipe! I did the less spicy version with miso, and half fish sauce/tamari. Oh. My. Goodness. I am in love!"

So i thought i'd better share it with you all!

KIMCHI- without the spice.


To make one Litre, You will need:

½ Wombok (Chinese cabbage), cut lengthways

1 thumb-sized knob of ginger, finely chopped or grated

1 bunch shallots, chopped

5 cloves garlic, chopped


2 tablespoons of miso paste**


1L glass jar

-Pre -soak half a chopped up wombok in a 2% salty brine (approx. 20g salt per 1L water.) soak for 2-12 hours.

-Drain wombok from brine, gently squeezing out most of the liquid.

-In a large bowl, place the wombok, garlic, ginger, shallots and any other vegetables you are using.

-In a separate small bowl, mix 2 tablespoons of miso paste with enough

tamari, to form a paste.

-Pour the miso-tamari paste over the vegetables and gently massage it into the wombok leaves

until your paste is mixed throughout the vegetables.

-Fill a clean jar with your vegetables, pressing them firmly into the jar as you go.

-Leave your kimchi to ferment out of the fridge for at least 2 weeks - longer to enhance the fermented flavour (up to 3 months, or even more out of the fridge.) Your kimchi will keep in the fridge for at least 3-6months.

**if you prefer, you can also try a version where you omit the miso, simply using Tamari mixed through the vegetables for flavour.

Yummy additions:

Play with flavours and have fun! I love to add lemon or lime zest, or a drop or two of lemon or lime essential oil to my whitw kimchi.

Enjoy with stirfry, salad, eggs...and more!

Kimchi ebook coming out soon.

Sammi xxx

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