Kimchi with carrots and turnip Recipe





Ingredients list

  • ½ white cabbage cut into 2cm chunks
  • 4 radishes/ 2 kohl rabi sliced into 1cm rounds
  • 1 turnip sliced into 1cm rounds
  • 2 carrots sliced on a bias 1cm thick
  • 50 g fresh ginger, peeled and roughly chopped
  • 5 cloves garlic chopped
  • 5 red chillies deseeded
  • 1 tablespoon chilli powder (optional)
  • 2 litres water
  • 6 tablespoons salt

Number of servings

8 servings

Jar suggestion

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Le Parfait Super Jar 2l

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  1. Combine water and salt and mix until the salt dissolves.
  2. Add prepared vegetables to the brine solution. Add a plate or large plastic lid on top of the vegetables and then a weight on top. Allow this to soak for 8 hours. Remove the vegetables from the brine mixture. Reserve the brine for later use.
  3. Place the chilli, chilli powder, ginger and garlic in a food processor and puree it into a paste. Add the brine as needed to blend into a loose paste. Massage the vegetables for a few minutes to soften them further.
  4. Mix the paste into the vegetables well, being sure to coat each piece.
  5. Pack the kimchi tightly into your prepared jar. Make sure to leave a 4cm gap at the top of the jar for the kimchi to expand.
  6. Leave at room temperature for 4-8 days, making sure to ‘burp’ the jar every day and check after 4 days for required sourness. When the desired flavour is reached transfer the jar to the fridge. This will keep for 9 months refrigerated.


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