F.A.T sesame kimchi

F.A.T sesame kimchi

1½ kg

Often, seafood – in the shape of salted shrimp or fish sauces – is added to kick start the fermentation of kimchi. We, at F.A.T, developed this Napa cabbage kimchi for our events and pop-ups where we’d make kimchi quesadillas that people went nuts for. We never had much of an offering for veggies (except for a serving of house pickles, obvs) so we decided to omit the fishy elements like salted shrimp and fish sauce, and instead used sesame oil, sesame seeds and extra soy, which totally worked and bumps up the umami vibes even more.


Quantity Ingredient
2 large chinese cabbage, 600g-700g each
2 tablespoons sea salt
100g granulated sugar, plus 2 tablespoons
3 1/2 tablespoons gochugaru (korean red chilli powder)
3 garlic cloves, peeled and crushed or finely chopped
1 thumb-sized piece fresh ginger, peeled and grated
60ml light soy sauce
50ml sesame oil
5 spring onion stalks, finely chopped
3 tablespoons sesame seeds


  1. Rinse the cabbage well and drain. Chuck out any damaged outer leaves.
  2. Slice the cabbage in half, then cut it into 4 pieces lengthways. Next, chop the cabbage into slices about 1 cm thick.
  3. Put the cabbage into a large plastic container and add the salt and 2 tablespoons sugar. Toss well, put the lid on the container and chill in the fridge for 24 hours.
  4. Remove the cabbage from the fridge. (Ideally, you want to do this an hour before handling it to keep your hands from getting super cold.) Take handfuls of cabbage, and squeeze out as much of the liquid as you can.
  5. In a separate bowl or plastic container, add the gochugaru, the remaining sugar, garlic and ginger and mix well. Add water if it’s too thick, then stir in the soy sauce and sesame oil.
  6. If you’re scared of garlicky fingers, wear disposable gloves. Add the cabbage, spring onion and sesame seeds to the slurry and use your hands to mix really well, squeezing the paste into the cabbage.
  7. Return the cabbage to the large plastic container, put on the lid and refrigerate. The kimchi will taste nice within 1 week, and start to build up a nice funk after 2 weeks. After those 2 weeks you can keep fermenting it as it will just get fizzier and funkier. This will keep for up to 1 month.
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