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Jar of homemade kimchi fermenting away on the kitchen bench

How to make kimchi

Naturopath Lauren Glucina
Kimchi is a cultured food, naturally rich in probiotics. Making it at home is easy with this simple recipe.
5 from 1 vote
Prep Time 2 hrs 30 mins
Fermentation length 3 d
Total Time 3 d 2 hrs 30 mins
Course Ferment
Cuisine Korean
Servings 4 cups
Calories 3.34 kcal

Ingredients
  

  • 2 heads Napa Chinese cabbage
  • 1 cup sea salt
  • Spring or filtered water
  • 4 finely minced garlic cloves
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon grated ginger
  • 1 teaspoon or more – depending on your taste and tolerance red chilli flakes (you can also use a small fresh red chilli, removing some of the seeds)
  • 1 teaspoon white miso kick starts the fermentation
  • 4 spring onions
  • ½ cup carrot grated
  • ½ cup daikon radish thinly sliced with a mandolin
  • 4 sticks celery

Instructions
 

STAGE 1:

  • Cut the cabbage lengthways and then into quarters. Remove the inner stem. Cut each quarter into thick segments.
  • Place the cabbage in a large bowl and massage the sea salt in, it should start to soften and feel a little rubbery. Cover with water, let soak for a few hours, then drain and rinse really well.

STAGE 2:

  • Combine the minced garlic cloves, coconut palm sugar, grated ginger, red chilli flakes and miso in a bowl and mix well to make a paste – you will most likely need to add a few tablespoons of water here.

STAGE 3:

  • In a large bowl, combine the cabbage with the other vegetables (spring onions, carrot, daikon, celery) then massage the paste in to coat everything.
  • Pack the mixture into a sterilised glass jar, leaving one inch of space at the top (it may expand as it ferments). Make sure you pack it down tight, so that the salty brine oozes over the top of the vegetables.
  • To finish it off, take a large cabbage leaf (I actually used a giant size kohlrabi leaf from the garden) and roll it up, then stuff into the mouth of the jar before screwing on the lid.
  • Let sit at room temperature for at least three days. I left mine to it for a good three or four weeks. You can open up for a taste test as the days or weeks go by till you reach your preferred taste.
  • Store in the fridge, which will slow fermentation. If there is any mould on the top when you open it up, just scrape it off and discard.

Nutrition

Calories: 3.34kcal
Keyword How to make kimchi
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