kimchi
Servings
1 Litre Jar
Ready In:
Prep – 30 minutes
Chef Tip: Have a tablespoon a day and your gut will love you
Introduction
Making kimchi is a super easy process and the result is a beautiful spicy ferment that can be used to garnish dishes or stir through sauces.
Ingredients
1 Litre Filtered Water
40g Sea Salt
1 Large Savoy Cabbage
2 medium Carrots
Kimchi Paste
1 Red Chilli
4 Garlic Cloves (peeled)
30g Fresh ginger (peeled and chopped)
1 tbsp Gochujang Paste
Step by Step Instructions
Step 1 – Prepare Vegetables
In a bowl, combine the water and sea salt together.
Remove the outer leaves from the cabbage (keeping them for later). Remove the core and shred the rest of the cabbage. Peel and grate the carrot. Submerge the prepared vegetables in the brine and cover with the outer leaves. Cover the bowl with a tea towel and set aside for 8-12 hours/ overnight. The vegetables will draw in beneficial yeasts from the air and begin to soak up the brine.
Step 2 – Make Kimchi Paste
Combine all the ingredients for the kimchi paste in a blender and blend until they form a thick paste.
Step 3 – Combine Ingredients
The next day, drain the cabbage, reserving the brine. Add the paste to the vegetables and massage it in for 5-10 minutes, until the vegetables release their natural juices, creating a fresh juicy brine.
Step 4 – Add To Sterilised Jar
Transfer the vegetables to a sterilised 1-liter jar, pressing them down firmly to eliminate any air pockets. Place the reserved cabbage leaves on top, then pour the natural brine over the vegetables to fully submerge them. If needed, top off with a little of the reserved brine.
Step 5 – Ferment Kimchi
Secure your kimchi with air tight lid and put it on a plate in a in a cool room and make sure it isn’t in direct sunlight. Leave the kimchi to ferment for 7 days. Taste it after 7 days to check the flavour, it should be spicy and sour. After 7 days, if the cabbage is not tender enough or you think it should taste a little tangier than leave it for a few more days.
Once you are happy with the ferment, you can enjoy your kimchi straight away or store it in the fridge. As long as it is covered in the brine and stored in a clean air tight container in the fridge it will keep for months.