Kimchi by Maxime Bertrand Recipe




30 min

Kimchi by Maxime Bertrand

Ingredients list

1 Chinese cabbage

250g black radish, well washed, not peeled

15g garlic 

10g ginger 

75g spring onion

25g chili flakes (gochugaru or espelette)

60ml soy sauce

5 tbsp of brown sugar  

Number of servings


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  1. Before you start, we invite you to consult our instructions section to know everything about the fermentation process!
  2. Separate all the leaves from the Chinese cabbage and soak them in a mixture of 1.5l of water and 220g of sea salt for 12 hours. Rinse with clear water and let drain for 2 hours.
  3. Wash the black radish and the spring onion. Using a mandolin, cut thin slices of black radish and then cut them into very fine sticks.
  4. Chop the spring onion and mix it with the black radish sticks. Chop the ginger and garlic.
  5. Add the rest of the ingredients to the preparation: brown sugar, chopped ginger, chopped garlic, soy sauce and Espelette pepper. 
  6. Mix everything together and let it rest for about 10 minutes to let the radish melt. 
  7. Spread half of the Chinese cabbage leaves and add a little of the mixture on each leaf. Cover with another cabbage leaf and add a second layer of mixture, making sure to keep one cabbage leaf for the end of the recipe.
  8. Roll each cabbage leaf tightly, then place in the jar upright. Press down to fill the entire jar. Add the remaining radish and spring onion mixture directly into the jar, between the cabbage rolls. 
  9. Once the jar is full, cover with a cabbage leaf and close the jar.
  10. Leave for 4 days at room temperature and then 1 week in the refrigerator. At this point, you can start eating it. For a more pronounced taste and to benefit from a maximum of nutrients and probiotics, it is preferable to taste after a period of 3 weeks in the refrigerator.

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