Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Kimchee, a pickle of sour-tasting fermented Chinese cabbage and garlic, is a Korean national institution, served with every and any meal from breakfast to dinner. It is produced there in huge amounts in wooden tubs, but it works well on a smaller scale.


  • 1 Chinese cabbage
  • 450 g/ 1 lb daikon (white radish)


Cut the Chinese cabbage in half lengthwise and then cut the halves across into 5-cm / 2-inch sections. Peel the daikon, cut it in half lengthwise, then cut the halves across into 5-mm / ¼-inch thick slices. Put into a bowl.

Dissolve the salt in 1.75 litres/