Malay-Style Kimchi with Bay Leaves

Tropical, aromatic, and full-bodied fermented vegetables with cabbage, carrot, cucumber, lemongrass, turmeric, chilies, and bay leaves.

When I was a teenager, my father had a long-time friend from his BOAC (British Overseas Airways Corporation) days. He was based in Kuala Lumpur, and whenever his flight schedules gave him a stopover in London, he would visit us. I still see him clearly: tall, refined, the very picture of a British-Pakistani gentleman, sitting in our living room by the fireplace. His pipe rested lightly in his hand, a plate of my mother’s cheesecake before him, a fresh cup of coffee steaming gently on the table. Even now, I can smell the luxurious aroma of his pipe tobacco mingling with the scent of the cheesecake and the fire. Those visits were unforgettable—not just because of the warmth between him and my father, but because of the treasures he brought from Malaysia, exotic fruits and cooked dishes that felt like a portal to another world. May his soul rest in peace.

The fruits were extraordinary—rambutan, lychees, and others that seemed almost magical in their sweetness. But what captured my imagination most was the cooked food he brought, especially Beef Rendang. That rich, coconut-laden paste clinging to tender beef was unlike anything I had ever tasted. In our home, we had plenty of Pakistani and Indian flavors from my father’s side, German cakes and preserves from my mother’s, and the traditional foods of England where I grew up. Coconut, however, was almost absent—my mother had a curious aversion to it—so Rendang struck me with the thrill of discovery, leaving a memory that has lingered ever since.

Even now, just the word “Malaysian” carries a chemical pull for me—a flash of flavors, a rush of memory, a reminder of a friend, a home, and a country I had yet to explore at that time. (I did eventually visit Malaysia, but that’s a story for another blog.)

Years later, when I began experimenting with kimchi, I asked myself: why must it remain tied only to Korea? Kimchi is more than a recipe; it is a method, a philosophy of preservation, a practice of transforming vegetables into nourishment for body and soul. If it can travel across kitchens and cultures, why shouldn’t it carry the spirit of Malaysia, too?

That’s how Malaysian Kimchi was inspired in my kitchen. Coconut, lemongrass, ginger, chili—the scents that still whisper of a friend stepping into our London home with treasures from afar. Bringing the soul of a country into our home is not about replicating dishes exactly; the soul of a dish lives in its ingredients, just as the soul of Islam lives in how we embody and reflect Allah’s names. This concept, born of memory, curiosity, and a little rebellion, is waiting to be brought to life in the jar.

For me, cooking has always been guided by mood, memory, and instinct. If I feel a particular ingredient belongs—be it bay leaves in my fire cider or garlic and cumin in falafel—I add it. Who is to say it does not belong? Recipes are not sacred texts; they are invitations. So when a chef once told me garlic and cumin didn’t belong in falafel, I just smiled and said, “Says who?”

Malaysian Kimchi, then, is my answer to that question. It is memory, love, curiosity, and a touch of rebellion, bottled into a jar, waiting to awaken the soul of the ingredients and, in turn, the soul of the person preparing it.

Malaysian-Style Kimchi 🌶️🥭 (with Bay Leaves)

A tropical fusion of Korean fermentation and Malay flavors — aromatic, spicy, and full-bodied. Bay leaves add subtle warmth and complexity. Inspired by memories, flavors, and a little rebellion, this kimchi brings the soul of a country into your kitchen. Coconut, lemongrass, ginger, chili, and aromatic spices meet crisp vegetables to create a ferment that’s alive, fragrant, and full-bodied.

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Ingredients:

• 1 medium napa cabbage, chopped

• 1 tbsp salt (for salting cabbage)

• 1 small carrot, julienned

• ½ cucumber, julienned (optional)

• 2–3 green chilies, sliced

• 4–5 cloves garlic, minced

• 1 tsp fresh ginger, minced

• 1 tsp turmeric powder

• 1 stalk lemongrass, finely chopped

• 2 kaffir lime leaves, thinly sliced (optional)

• 1–2 whole bay leaves

• 1–2 tsp palm sugar or brown sugar

• 1–2 tsp tamarind paste or lime juice

• Optional: 1–2 tsp fish sauce for umami (omit for vegan/soy-free version)

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Method:

1. Salt the cabbage – Sprinkle chopped cabbage with salt and massage gently. Let sit 1–2 hours until softened, then rinse lightly and drain.

2. Prep other vegetables – Julienne carrot, cucumber, and slice green chilies.

3. Make spice paste – Mix garlic, ginger, turmeric, lemongrass, kaffir lime leaves, bay leaves, sugar, and tamarind/lime juice into a smooth paste. Add a little water if needed.

4. Combine everything – Toss cabbage, other vegetables, and spice paste until evenly coated.

5. Pack into jar – Press tightly into a clean jar, leaving ~1 inch at the top.

6. Ferment – Leave at room temperature 2–3 days, pressing down vegetables daily and releasing gas.

7. Refrigerate – Once flavor reaches your preference, store in the fridge. Flavors will continue to develop slowly.

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Tips / Story-Driven Notes:

• Mood and instinct matter: Add a pinch of clove or a slice of chili if your heart tells you so—this is your kimchi.

• Bodyful vegetables like carrot and cucumber give crunch and substance, while aromatics like lemongrass and bay leaves bring that soul from Malaysia into your kitchen.

• Optional umami: Fish sauce adds depth, but is not required.

Malay Twist Highlights:

• Aromatics: Lemongrass, kaffir lime, turmeric, and bay leaves create a fragrant tropical flavor.

• Heat: Green chilies for spice.

• Sweet & tangy: Palm sugar + tamarind/lime balance the heat and add tropical brightness.

• Bodyful vegetables: Carrots, cucumber, cabbage provide crunch and substance.

• Optional umami: Fish sauce adds depth, but can be skipped for vegan/soy-free version.