Homemade Kimchi

Why Kimchi?

a classic Korean dish, transforms our humble homegrown cabbages through fermentation, with a few carefully selected aromatics and ingredients. Once mixed with salt, the lacto-fermentation process begins, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. Full of flavour, it makes an ideal addition to rice, noodles, soup, and even a cheese toastie!

This recipe is inspired by River Cottages Fermentation guru, Rachel De Thample.

Difficulty:

Prep time: 5 minues

Cook time: Fermentation: 5-14 days

Serves: Makes 1kg

Dietry Information

Vegan

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Ingredients

1 litres water

40g sea salt

1 large Darts cabbage

1 red chillies, more or less, depending on how hot you want it

 4 garlic cloves peeled

 2 tablespoons freshly grated ginger (peeled first)

2 teaspoons gochujang or paprika (hot or sweet, depending on the desired level of spiciness)

1 pear, grated or diced

You will need - 1kg or 2 x 500g jars with airtight lid(s)

Method

Whisk the salt and water together in a large glass or ceramic bowl.

Remove 2–3 outer leaves from the cabbage and set aside. Quarter the rest of the cabbage and slice into 2 cm–thick pieces.

Submerge the sliced cabbage and reserved leaves in the salted water. Cover with a clean tea towel and leave for 8–12 hours or overnight.

Grind or finely chop the chillies, garlic, and ginger into a paste. Mix in the gochujang (or paprika) and pear and blend until smooth.

Drain the cabbage but keep the soaking liquid (brine) and mix the spice paste and pear thoroughly into the cabbage.

Pack the mixture tightly into a sterilised jar, pressing down firmly to remove air pockets. Place the reserved cabbage leaves on top and tuck them down the sides. We recommend using the end of a rolling pin to pack the mixture in tight.

Pour in enough reserved brine to completely cover the cabbage and seal with an airtight lid.

Store in a dark place at room temperature for 1–2 weeks, Check daily to ensure everything stays submerged.
Open and taste after about 1 week; ferment longer for a more sour flavour.

Eat once it’s tangy enough for you, or refrigerate in a sealed jar. As long as it stays covered in brine, it will keep for months!