Spring cabbage kimchi with vodka, beetroot an dill

Now this may sund odd and be blasphemy by Korean standards (I apologise) but but spring cabbage kimchi with vodka, beetroot an dill is really very good. Being a fan of Korean kimchi and coming from a vodka loving nation where dill is the outmost important herb – the two nations came to meet in my kitchen. It makes perfect sense! Promise. I’m pretty sure most Swedes would like this but I’m not sure what the Koreans would think of this experiment on their national treasure. I however love it and will be making more of this soon as it’s gone already!

I made a kimchi paste from Korean red pepper flakes or Gochugaru, grated garlic, grated ginger and a splash of anchovy sauce. I then added Sweden to the paste. A shot of vodka, grated beetroot, sea salt, juice of a lemon and a handful of chopped up dill. And last, a glugg of olive oil. I mixed it all up in a bowl and let it marinade for a couple of hours before serving at room temperature. This can of course be fermented for longer for more flavour to develop but I quite like this quick pickling method.

I get my red pepper flakes from Sous Chef, here.


  • a medium sized spring cabbage
  • for the kimchi paste:
  • 1dl red pepper flakes
  • 2 garlic cloves
  • thumb size nob of ginger
  • 3 tablespoons of anchovy sauce (soy would work too)
  • 1 shot of vodka
  • a couple of springs of dill
  • 1 grated beetroot
  • juice of 1 lemon
  • pinch of sea salt
  • 1/2dl of olive oil

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