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BCI fermentation workshop

Kimchi ingredients


  • 1 large Chinese cabbage
  • 25g ginger
  • 35g garlic
  • 30-40g Korean chili powder (gochugaru) - more to taste
  • about 50g glutinous rice flour
  • about 150 ml water
  • 1 tbsp sugar
  • 3 tbsp fish sauce
  • Salt for salting (no iodized salt)
  • Optional:
    • Onions
    • carrots
    • Spring onions
    • Apple or pear (sugar substitute for the kimchi paste)


  1. Wash the Chinese cabbage thoroughly and cut into bite-sized pieces.
  2. Sprinkle the cabbage with about 2 tablespoons of salt and mix well.
  3. Leave to rest for at least two hours so that the salt draws out the liquid.
  4. Wash and peel the ginger and garlic thoroughly. Chop very finely or puree into a smooth mixture using a blender.
  5. Cook the glutinous rice flour with water and a little sugar in a pan over a medium heat, stirring constantly. Cook until the sugar has dissolved and the mixture has thickened into a thick paste.
  6. Add the chili powder, garlic, ginger and fish sauce to the cooled rice porridge. (If you don't want the kimchi to be so spicy, simply use less or mild gochugaru).
  7. Drain the liquid from the Chinese cabbage and rinse the cabbage under running water to remove the salt. Squeeze out the excess water or drain the cabbage well.
  8. Rub the Chinese cabbage with the kimchi paste (using disposable gloves) and rub in well.
  9. Then place it in a sterile glass or plastic container (boil it!) and seal the container with a few centimetres of space between the lid and the kimchi without any air pockets.
  10. Leave the kimchi at room temperature for a few days and then put it in the fridge. Enjoy your meal!

Our team Fermentation@Home

© BCI​/​TU Dortmund

Mina Forgani, Marie Katharina Müller and Quoc Heng Ngo

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