Kimchi (Pickled Vegetables)

Whilst this is not a traditional Kimchi it is easy to make at home and extremely tasty. We use this as a salad topping on our Pork Rolls. The vegetables stay crisp whilst the vinegar and sugar extend the fridge life. Great as a side or thrown into sandwiches and rolls.


  • 1/2 cup (125 ml) White Vinegar
  • 2 Tbsps White Sugar
  • Heavy pinch of Salt
  • Various sliced vegetables (Carrot, Cucumber, Red Onion, Cabbage, Bean Sprouts, Snow Peas)


  1. Mix vinegar, salt and sugar together.
  2. Cut cucumber lengthwise and remove the seeds.
  3. Finely cut or julienne carrot and cucumber into small batons.
  4. Finely slice onion, cabbage and snow peas (if using).
  5. Place into a large bowl, add bean sprouts and toss to mix together.
  6. Mix through vinegar mixture and leave to marinate for 20 minutes before using.

NOTE: This recipe works well with a minimum of carrot, cucumber and red onion. The other ingredients above work well but aren’t essential – remember it’s all about using what we have on hand!!! Keep Kimchi in a sealed container in the fridge for a week plus. Drain off excess liquid before using.


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