Last Updated on February 10, 2024
Kimchi is a staple in Korean cuisine. The mix of vegetables is combined with the flavours of garlic and ginger and fermented to produce a spicy condiment. Kimchi is known to have great health benefits as it is made by a lacto-fermentation process (the same sort of process that produces yoghurt) so it’s packed with probiotics to help promote a healthy gut and aid digestion. But, it’s the kind of thing we all tend to buy ready-made instead of making our own kimchi. You’ll need a large Kilner jar to store your kimchi and a selection of vegetables, salt and spices.
Prepare all your vegetables. Slice the radishes and daikon into thin rounds, grate the carrots and ginger, finely chop the spring onions and apple, crush the garlic and cut the cabbage in long strips.
Tip the cabbage into a large bowl and add the sea salt. Massage your cabbage until it softens and brine solution is produced from the water drawn out from the cabbage. It takes a bit of time so be patient, but rest assured it will happen!
Leave the cabbage to rest while you make the kimchi paste by blitzing the garlic, ginger and kimchi powder.
Add the kimchi paste and the rest of the vegetables to the cabbage and mix thoroughly. Let it rest for an hour.
Place your Kilner jar into a large bowl to catch any overflow. Pack the veg tightly into the jar up to the bottom wire. Push hard down on the veg – the brine should reach the top of the jar.
Plug the top with the cabbage end. Leave to ferment in a cool, dark place for up to 14 days, the flavours enhance the longer you leave it. The most fun part of the process is the regular ‘burping’ of the kimchi. You will hear it fizzing as it ferments, and it needs burping – which means you slowly open and close the lid to allow any air to be released. Take care, the first time I opened mine it produced a somewhat vigorous belch and liquid spurted out!
Your kimchi will be ready to eat in 7-14 days. Taste it regularly and once it’s to your liking store it in the fridge to stop further fermentation. It will last there for about three months.
Looking for inspiration on how to use your kimchi? Why not try this recipe for delicious soup?
Want to try for yourself – here’s the recipe for homemade kimchi. You can see just how easy it is!
Traditional and healthy Kimchi recipe
Equipment
- Kilner Jar
Ingredients
- 1 cabbage Chinese
- 2 tbsps sea salt
- 2 tbsp ginger fresh, chopped
- 2 garlic cloves peeled and chopped
- 2 tbsps chilli sauce
- 2 tbsps rice vinegar
- 3 carrots thinly sliced
- 1 bunch spring onions
- 6 radishes thinly sliced
- 1 daikon (Japanese radish) thinly sliced
Instructions
- Slice the cabbage into 2cm strips. Tip into a bowl, mix with the sea salt and massage your cabbage until it softens. Then set aside for an hour.
- Meanwhile, make the kimchi paste by blitzing the garlic, ginger, chilli sauce and rice vinegar in a blender.
- Mix all the vegetables with the kimchi paste, making sure they are well covered.
- Place the vegetables in a large Kilner jar, pressing down tightly so all the brine is released. It should just cover the vegetables. If it doesn't, top up with water.
- Put your Kilner jar in a cool dark place and leave for 7-14 days, 'burping' daily. This involves gently opening the jar to let out the air caused by fermentation. It's best to put it in a bowl to do this in case of spillage. The longer your leave your kimchi, the stronger it will taste. Once it has reached the flavour your desire, place it in the fridge to stop the fermentation process.
- Use as an accompaniment to cheese and meat platters, on sandwiches and for cooking in soups and stews.
Nutrition
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