Homemade Kimchi

Updated: Aug 25

It may be hard to get some of the kimchi ingredients during pandemics. Don't worry this recipe uses easy to obtain ingredients and still produces fantastic, fermented spicy cabbage.




Ingredients :


  • 1 Napa Cabbage (keep 1 biggest leaf to cover the top)

  • 1 medium carrot cut to matchsticks

  • 6 scallions sliced diagonally

  • 40g (1.4oz) fresh ginger peeled and sliced into 4

  • 4 garlic cloves, sliced

  • 1tbsp of glutenous rice flour

  • 20g of salt

  • 2tbsp Gochugaru chilli powder (Use Ancho chilli powder for milder option)

  • 1 tbsp soy sauce

  • 1/2tbsp sugar


Equipment:



Instructions:


1. Cut your cabbage into four and slice into big chunks, place in the bowl, then mix in 20g (0.7oz) of salt, leave on the counter for 4 hours, mix with clean hands every 1 hour.

2. In the meantime cut other vegetables and prepare the spices.

3. When the cabbage is ready, mix it with sliced vegetables and spices, place it in the jar and cover the top with a cabbage leaf or clingfilm. Close the jar and leave it the room temperature away from direct sunlight for 3-5 days (shorter fermentation results in the product being more crunchy in texture and less acidic, longer fermentation makes everything super soft and more acidic). Open daily to allow CO2 to escape.

5. After that time your kimchi is ready, store it in the fridge for up to 6 months. As time passes the flavour will develop deeper.


Insight:


  • During the fermentation process, some white yeast called "kahm" may form on the top and the bottom of the mixture, they are harmless so don't worry.

  • Make sure all the equipment is cleaned beforehand to avoid contamination with unwanted bacteria and fungi.

  • Lactic acid bacteria consume carbohydrates and produce lactic acid that gives kimchi its sourness and carbon dioxide that makes it slightly fizzy.







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Professional Chef Lukasz Babral

''Even a good cooking recipe demands tasting and repeated tasting while it is being followed.

And the best tasting still depends on a cook with taste''

 

           - Josef Albers