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BCI Fermentation Workshop

Ingredients kimchi


  • 3 kg Chinese cabbage
  • 80 ml fish sauce
  • 15 g ginger
  • 75 g garlic
  • 350 chili powder
  • 300 g glutinous rice flour
  • Water, salt and sugar
  • Optional:
    • Onions
    • Carrots
    • Spring onions
    • Apple (for the kimchi paste)


  1. Thoroughly wash the Chinese cabbage and cut into bite-sized pieces.
  2. Put the cut Chinese cabbage in a bowl and sprinkle with salt. Mix well.
  3. Let sit for two hours to allow the salt to draw out the liquid (Better to let sit overnight!).
  4. Wash and peel the ginger and garlic thoroughly. Chop very finely or puree to a smooth paste using a blender.
  5. Cook sticky rice flour with water and sugar in a saucepan over medium heat, stirring constantly. Cook until the sugar is dissolved and thickens to a paste.
  6. Add everything to the cooled rice paste along with chili powder, garlic and fish sauce. Ready is the kimchi paste! (If you don't want the kimchi to be so spicy, just use less chili powder).
  7. Drain the liquids leaking from the Chinese cabbage and rinse under running water to remove the salt.
  8. Rub the Chinese cabbage with the kimchi paste (using disposable gloves) and massage it in.
  9. Add the marinated Chinese cabbage in a sterile glass or plastic container. The containers should be boiled beforehand to prevent the kimchi from going bad quickly. Close the container with a few centimeters of space to the lid and without air pockets.
  10. Put it in the refrigerator and let it ferment for a week!

The kimchi is ready! Bon appetit!

Our team Fermentation@Home

© BCI​/​TU Dortmund

Mina Forgani, Marie Katharina Müller and Quoc Heng Ngo

Registration for the workshop via