Beetroot & Lemon Kimchi Recipe

Uncategorized Nov 13, 2018

This is my latest and most favourite Kimchi recipe. I love how the Beetroot gives is sweetness and the lemon rind tanginess.

1 small  Savoy Cabbage

1/2 tbsp sea or himalayan salt

3 carrots

2 small beetroot

1 tbsp chopped ginger

1 tbsp chopped lemon rind

1 tbsp dulce flakes (or other seaweed sprinkle) - optional

1 tbsp chilli flakes

2 tbsp unpasteurised white or yellow miso

Remove a few of the outer leaves of the Savoy cabbage and put aside.

Slice the rest roughly. You want bigger chunks than for sauerkraut. Place the chopped cabbage into a large bowl, add the salt. Massage for a bit until it gets juicy, then leave to stand while you prepare the other vegetables.

Cut the carrots and beetroot and into batons. Add the ginger, lemon rind, chilli flakes, seaweed sprinkles and miso and massage into the vegetables. 

Now mix the vegetable mix with the cabbage. Pack tightly into the Onggi pressing down firmly. Top with clean cabbage leaves and weigh down with a sterilised pebble or other heavy item that fits into the opening. Cover with the lid and place the Onggi into a shallow bowl to catch any juices that might overflow in the fermentation process. Leave to ferment for at least 3 days. 

Taste the Kimchi and if it needs more acidity, continue to ferment for further 1-3 days. 

Once the desired fermentation level has been reached, store in the fridge. 

Always remove Kimchi from the Onggi with a clean fork to avoid contamination and spoilage. 

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