Kimchi is a traditional Korean side dish. It is a fermented pickle so is a perfect probiotic accompaniment for keep you gut healthy. 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.
Kimchi is a delicious condiment
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.