Kimchi

kimchi

Kimchi is a traditional Korean dish of spicy cabbage.  Making your own fresh kimchi is about 37x tastier that that which you’ll find in restaurants or grocery stores.   If you try to ferment anything and you are open to spicy foods, you definitely have to start here.  Once people taste some of this Kimchi, they invariably are curious about how to make it.  I’ve gotten many folks going on it and hopefully you are next.  Here is my basic kimchi recipe.  If you have your own favorite variant, please let me know.

Preparation Time: 30 minutes
Fermentation time: 3-7 days
Yield: 1 quart

Ingredients:
1 head napa cabbage
3 carrots
1 medium daikon radish
1 medium onion – I prefer red
4 cloves garlic
3 tbs fresh ginger
5 small dried red chilis (other options acceptable)
1/4c salt
4c water

Directions:

  1. Chop the cabbage into large pieces – don’t try to shred it or chop it too fine.  You’ll find everything shrinks down during the fermentation process.  Slice the carrots and daikon into pieces approximately 1/8″ thick.  they can be whatever size you wish.
  2. Mix a brine of 1/4 cup of salt to 4 cups of water
  3. Place the cabbage, carrots and daikon  into a large crock, bowl or glass jar and pour in the brine.
  4. Using your fist, press down the vegetables until the liquid level rises to the top of the vegetables.  The level may not rise sufficiently at first, but after an hour or so, with a few rounds of pressure on the vegetables, the liquid should rise to cover the veggies.  Place a plate on top of the veggies topped with a weight such as a jar of water.  Allow the vegetables to soak in the brine for at least 4 hours.  Feel free to let it sit overnight as well.  You’ll note the liquid level continues to rise as the salt and pressure leaches excess liquid from the vegetables.
  5. Drain the veggies by pouring off the brining liquid
  6. Separately, finely dice or mix a paste (personally I like to use a food processor) of the onion, ginger, garlic and hot peppers.  As to the hot peppers, the correct amount obviously depends on the type of pepper as well as whether they are fresh, paste, or dried.   I’ve been using 5 dried red hot peppers per head of cabbage).
  7. Mix the paste into the drained vegetables
  8. Place the combined veggie/paste mix in a crock, bowl or large jar, Place a plate directly onto the ingredients and put pressure on the plate and place a weight on it to maintain that pressure. You want liquid to be pressed out of the veggies and to rise to cover them.  It may take several hours for the natural liquids to draw out from the veggies but in my experience, I’ve never needed to add any additional liquid to cover them.  it is important that the vegetables remain under liquid as it needs an anaerobic environment for the fermentation to take place.  This also helps to prevent mold from forming on the vegetables.  Cover with a loose fitting lid and wait 3-7 days, more or less. Keep tasting it as you go and watch how the flavors mellow and the brightness/aliveness picks up. If it’s too cool, the fermentation process will be slower, so perhaps a sunny place or just a warmer spot.  I’m told that some Koreans bury their kimchi in a crock underground for about 3 months, so there are many approaches.

I encourage you to get creative. I add turmeric root to the spicy paste sometimes which adds a different flavor complexity and a lovely yellow color.

With fermenting vegetables, I always add some juice from my last batch into the next one to give it a bacterial kick start and it keeps the old one alive in my mind. Somehow that feels necessary as I develop a relationship with each batch.  It’s always difficult to eat the last bite because no future batch will ever be the same.

For serving, I like to mix some into rice or salads.  My ritual is topping rice cakes with nut butter or tahini, avocado and a healthy heap of kimchi.


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fermenTed

fermenTed

Developer / Chef at Fermentation Recipes
Ted Seymour is a passionate writer, blogger, photographer, traveler and avid fermenter who lives on the coast of Northern California. His kombucha colony is a great great great great great great great grandmother many times over.
fermenTed
fermenTed

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Comments

Kimchi — 5 Comments

  1. WOW MADE THIS RECIEPE A WEEK AGO TOOK IT TO A PARTY ON THE BEACH HERE IN NC OMG I DID NOT MAKE ENOUGH I MADE 2 QTS AND IT WAS GONE WOW IM MAKING MORE IT IS FANTASTIC

  2. I’m living in southern Italy and craving certain flavors I can’t get here. Previously I lived in San Francisco and could take care of any and all cravings.
    In any case there’s no Napa cabbage here, nor daikon radish. I saw a video on youtube, made by a Korean woman who while on vacation made what she called “emergency kimchi” with regular green cabbage.
    I would like to try your recipe, but was wondering if you have any advice on using round green cabbage. They usually have two varieties here: the common smooth compact one and another round one with greener, looser, almost curly leaves.
    thank you.

    • Definitely go for it using whatever cabbage you can find. They’ll all have their different flavors and textures but it should turn out just fine. Since “round green cabbage” is a little more tough than Napa cabbage, it may take a little more time for the salt to break down the cell walls and release the liquid. Perhaps more physical pressure (pressing down using your fists) may be required to help raise up the liquid level to the point of covering the veggies/spices. Good luck and let me know if you have more questions.
      Buon Appetito!

      • Thanks again for the tip! I think I will go with the other slightly looser green cabbage, since it is also more tender (wilts more rapidly when cooked).

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