Curried Kimchi


Preparation info

  • 1.5 litre

    • Difficulty


Appears in



By Asa Simonsson

Published 2019

  • About

I love the texture and consistency of kimchi and was wondering if I could add some Indian spices rather than Korean spices and make a curry-style kimchi (I am always experimenting with various spices for my kimchi). This recipe worked out really well, and is a good accompaniment to many meals but especially curries and other Indian dishes; it is great added to a dosa. Yum!


  • 45 g/ oz good-quality salt
  • 1 litre/ pints filtered water
  • 500 g/1 lb cauliflower
  • 300 g/10½ oz white cabbage
  • 200 g/7 oz carrots
  • 3 garlic cloves, peeled
  • 4 cm/ in piece of fresh ginger
  • 30–45 g/2–3 tbsp garam masala (homemade if possible)
  • 5–10 g/1–2 tsp cayenne pepper
  • 5 g/1 tsp ground turmeric


    1. Make the brine by dissolving the salt in the water. If heated up, cool to room temperature, and pour into a large bowl or pot.
    2. Wash and prepare the cauliflower, cabbage and carrots, cutting away any bad bits and peeling the carrots. Grate the cauliflower and carrots coarsely and thinly julienne the cabbage.
    3. Put all the prepared vegetables into the brine, making sure they are under the water. Put a plate on top to keep them submerged. Let the vegetables soak overnight or for 8 hours. Do not put the spices in with them yet.
    4. Strain the water from the vegetables, keeping back a little brine in case it is needed to add to the paste later, and make sure they are well drained. Put them into a mixing bowl.
    5. Make a curry kimchi paste by blending a little (about 100 g/3½oz) of the soaked vegetables with the garlic, ginger and all the ground spices, mixing into a smoothie paste and adding water from the salty brine if needed.
    6. Lightly massage the paste into the vegetables by hand so that it covers them all over.
    7. Pack tightly into your clean fermentation jar, making sure you have at least 5 cm/2in spare for the vegetables to expand and the gases to escape.
    8. Make sure a weight is keeping the vegetables tightly packed and submerged underneath the water surface using one of the tricks. If you are using a proper fermentation jar you can use the weight included.
    9. Let ferment at room temperature for 2–3 weeks. Burp the jar daily to release the gases.
    10. When done, transfer to smaller jars if necessary and store in the fridge. This kimchi will keep for several months if unopened.