Any Veg Kimchi

Did you know that you can turn almost any vegetable into the delicious and healthy Korean dish called kimchi? While it's typically made with cabbage, you can experiment with different veggies to find your perfect blend. Kimchi is full of antioxidants and vitamins that are great for your body and mind. Plus, it's a wonderful way to preserve your produce and make it last for months in the fridge! Follow this simple recipe to make your own custom kimchi at home and enjoy the health benefits and amazing taste.


Cabbage, Carrots, Cucumber, Turnip, Leek, Onion, Capsicum, Radish, Eggplant, Zucchini, Celery, Pak Choy, Apples, Fennel, Pears and much more!


1 head fennel 

1 turnip

1 leek 

2 tablespoons salt 

2 tablespoons sugar 

Kimchi spicy sauce

2 tablespoon soy sauce

3 cloves garlic

2 inches ginger peeled

1 nashi pear

1 small onion 

¼ chili flakes (Gochugaru korean chili flakes are best but if you cannot find you can substitute regular chili flakes) 
(if you like your kimchi very spicy add ½ cup)


1 x large jar and a food blender


1. Remove the root from the leek. Slice the fennel and the leek. You can use all the fennel including the fonds and all the leeks including the dark leafy greens.

2. Peel the turnip & slice into cubes. 

3. Wash the vegetables thoroughly, especially the leeks as they can have mud inside.

4. Place the washed vegetables into a bowl & add the salt and sugar. Using clean hands massage the salt and sugar into the vegetables. Leave to sit aside at room temperature for 40 minutes. 

5. In the meantime, you could make the sauce & sterilize the jar. It is important to ensure the jar and lid are sterilised properly.

6. In a Blender add the garlic, chopped nashi pear, ginger, onion, soy sauce and chilli flakes. Blitz till a smooth paste forms.

7. Pour the spicy chili mixture into the vegetable and mix well. Transfer the mixture into the jar. Leave the jar at room temperature for 24 hours to ferment. Then transfer the jar to the fridge. If stored correctly the kimchi can last in the fridge for up to 3-4 months.