Homemade Kimchi

Chase away every winter lurgy (not to mention make all your dishes delicious) with your own, super-potent kimchi!

Despite what you may think, it’s actually very easy to make, and doesn’t take many ingredients. It’s the fermenting that’s the magic.

Everyone has their own recipe for making kimchi – and you can definitely add or subtract to your liking, but this is a fantastic base recipe from which to personalise.

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Homemade Kimchi

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Prep Time

30 minutes

Servings

jars

Ingredients

• 1.5 kilos organic chinese cabbage cut into chunks
• 9 teaspoons organic salt finely ground is best, otherwise you may need a little more
• 1 cup filtered water
• 2 tablespoons glutinous rice flour
• 1.5 cups organic vegetable stock
• 1 teaspoon organic sugar
• 9 cloves garlic minced
• 1 thumb-size piece organic ginger peeled and grated
• 1 medium organic onion peeled and diced
• 1 cup Korean hot pepper flakes NOT chilli flakes! You would need about half a cup of regular chilli flakes but Korean ones are best. Very different!
• 1 large organic daikon cut into slices
• 1 bunch organic spring onions white and green part sliced

Prep Time 30 minutes Servings jars Ingredients 1.5 kilos organic chinese cabbage cut into chunks 9 teaspoons organic salt finely ground is best, otherwise you may need a little more 1 cup filtered water 2 tablespoons glutinous rice flour 1.5 cups organic vegetable stock 1 teaspoon organic sugar 9 cloves garlic minced 1 thumb-size piece organic ginger peeled and grated 1 medium organic onion peeled and diced 1 cup Korean hot pepper flakes NOT chilli flakes! You would need about half a cup of regular chilli flakes but Korean ones are best. Very different! 1 large organic daikon cut into slices 1 bunch organic spring onions white and green part sliced

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Instructions

kimchi

1. In a large bowl, add the Chinese cabbage, 1 cup water, and 6 tablespoons salt. Let sit for 2 hours.
2. Rinse the cabbage several times with cold running water to ensure any excess salt is removed. Do try it before you finish rinsing, as it's very easy to leave it too salty.
3. Drain well.
4. Mix the rest of the kimchi ingredients together with the cabbage.
5. Pour in the kimchi paste and rub into the vegetables with your hands to ensure it is evenly distributed.
6. Spoon into glass jars with airtight lids, packing down to ensure it is all compact.

kimchi paste

1. In a small saucepan, add the stock and the glutinous rice flour and whisk to combine.
2. Bring to a boil over medium heat, stirring frequently. When it boils, stir in 1 teaspoon sugar and leave to cool.
3. When it is cool, add the remaining stock, 2 tablespoons salt, 1 teaspoon sugar, the grated ginger, minced garlic and onion to a food processor. Blend until smooth.
4. When cool, add the red pepper flakes and set aside.

Fermenting

1. Leave the kimchi at room temperature for two days, releasing the lid at least once a day to let out excess gas. Place in the fridge and it should be ready in about two weeks.