Celery Kimchi

Born out of necessity as I suffer from a Kimchi addiction. At times when no Chinese Leaf is available, I used to get deranged in my withdrawal symptoms. So, upon receiving a job lot of celery in my veg box, I fermented it in the same way as I would Kimchi and a Star Was Born.

This is now my go to above and beyond conventional Kimchi.

Make it and there is no turning back


2 Bunches Celery, finely chopped

20g Salt

1 Bunch Spring Onions, finely chopped

1 thumb Fresh Ginger, finely sliced

200g Carrot, cut into matchsticks

4 Cloves Garlic

1 Pear, roughly chopped

4 tbsp Gochugaru (Korean Pepper Flakes)

100ml Fish Sauce (substitute Miso for Vegan)

1 tbsp Demerara Sugar

1 tbsp Glutenous Rice Flour


1. Before you start it is important to recognise that no metal implements should be used in this process.

2. Add the salt to the celery in a large non-reactive bowl. Stir with your hands and set aside for 2 hours.

3. Gently rinse the celery and pop back into the bowl along with the spring onions and carrot.

4. In a blender, add the garlic, pear, gochugaru, fish sauce, sugar and rice flour, pulse until you get a thick paste.

5. Massage the paste into the vegetables really well, squeezing to release some juice.

6. Pack into sterilised kilner jars pushing down each layer so it is tightly compacted.

7. Once done, the top should be submerged in kimchi juice, if not, fill a bag with water and weigh down the top (or use a kimchi weight)

8. Allow to ferment with the lid attached for 3-4 days. It is imperative that you release the gas a couple of times each day by opening the lid.

9. Once you see bubbles, you can pop it in the fridge or continue the ferment for a few more days if you like a sourer taste.

10. Once in the fridge you can seal the lid without the need to release any gas as the fermentation rate is slowed.