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For the chilli paste:  
10 cloves garlic, blended
3 tablespoon ginger, blended
4 medium onion, blended
1 cup anchovies, soaked and blended
1 ½ cup chilli powder
1 cup chilli flakes
½ cup vinegar
¼ cup water
⅓ cup fish sauce
6 cubes MAGGI® Ikan Bilis Stock Cube
¼ cup honey
1 big (at least 2 kg) cabbage, chopped roughly
4 carrots, sliced
1 white radish, sliced or cubed spring onion


  1. In a bowl, mix the blended garlic, ginger, onion along with the anchovies.
  2. Next, add in the chilli powder, chilli flakes, vinegar, water, fish sauce, MAGGI® Ikan Bilis Stock Cube and honey. Stir thoroughly until it forms into a paste.
  3. Add cabbage, carrots, white radish and spring onions in a bowl, add in chilli paste and toss the ingredients until it’s all evenly and thoroughly coated with the mixture.
  4. Once done, pack kimchi into a container and compress it tightly.
  5. Seal container and store kimchi in the refrigerator.
  6. Eat right away, or let it sit for a few days to ferment.

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