Kimchi is a traditional Korean side dish. Many variations of flavour and vegetables can be used but probably the ingredients you will find more often are chilli, garlic, ginger and of course cabbage.
I have kept this recipe very simple but am already pondering on different variations for my next batch.
This stuff is delicious, it is tangy and sour with just a hint of heat and goes with just about anything. It is super healthy with a good dose of probiotics to keep those gut neurones happy.
A jar goes a long way so it is great to make if you are on a budget. Make a batch and enjoy Kimchi with all your favourite dishes.
- 1 large Chinese cabbage (also known as wombok or nappa) the cabbage I used was 1.5kg
- 2 Tablespoons of sea salt or kosher salt
- 4 cups of water
- 1 daikon radish, thinly sliced in half moons
- 2 carrots cut into half rounds
- small bunch garlic shoots (optional)
- 1 medium onion
- 1/2 Red pepper cut into strips
- 4 garlic cloves
2-inch knob of ginger
- 1 – 2 Tablespoons gochugaru (Korean red chilli pepper flakes) I used one which makes it very mild but more family friendly
- 4 green onions, chopped
- Slice the vegetables.
- Add to a large bowl and sprinkle with salt.
- Add water and thoroughly mix using your hands.
- Weigh down with a plate to keep vegetables submerged and leave overnight.
- Process the onion, garlic, ginger and chilli into a paste.
- Drain the brine off the vegetables and reserve.
- Taste for salt. If too salty rinse, if not salty enough add a few teaspoons. I found I needed to add salt.
- Mix in the spice paste and green onions using hands. Food safe gloves are good for this.
- Pack into your fermentation crock and put weights on top making sure vegetables are under the brine. I find after a few hours the vegetables have lost some liquid and there is plenty of brine. If not add a little of the reserved brine to get the process started.
- Put on and leave to ferment. Check at regular intervals, it is ready when it is tangy and sour. I find in warm temperatures this process takes 8-10 days.
- Pack into clean jars and refrigerate.
Do you have a traditional Kimchi recipe that you use?
I would love to know how yours varies. If you haven’t tried it give it a go. I was surprised at how easy and tasty it was.