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“Homemade Kimchi Recipe”
Ingredients:
– 1 large Chinese leaf cabbage (700g/1lb 9oz), washed, quartered, and cut into 3–4cm/1¼–1½in-wide slices
– 50g/1¾oz fine sea salt
– 4–6 garlic cloves (20g/¾oz), peeled
– 20g/¾oz fresh root ginger, peeled and thickly sliced
– 20g/¾oz gochugaru (Korean chili flakes)
– 150g/5½oz mooli (Chinese radish), peeled and cut into 3mm-wide strips (around 5cm/2in long)
– 5 spring onions, cut into 3mm-wide strips (around 5cm/2in long)
– 100g/3½oz (approximately 1 medium) carrot, peeled and cut into 3mm-wide strips (around 5cm/2in long)
Method:
1.Prepare Equipment: Wash your mixing bowl, colander, and other utensils thoroughly in warm soapy water, then rinse well under very hot water and leave them to air dry.
2.Salt the Cabbage: Put the cabbage in the clean mixing bowl and separate the leaves using your fingers. Arrange them in layers, sprinkling a little salt between each layer. Cover the bowl with a plate and let it stand for 2–3 hours. The cabbage will soften and become limp, reducing in volume by about a third.
3.Drain and Rinse: Drain the salted cabbage in the colander, then return it to the bowl. Cover it with cold filtered water and swirl the cabbage around, then soak it for 10 minutes. Drain again.
4.Make the Chili Paste: In a blender or pestle and mortar, grind the garlic, ginger, and chili flakes to a paste.
5.Mix with Vegetables: Add the mooli, spring onion, and carrot to the cabbage. Tip in the chili paste. Wearing disposable or clean rubber gloves (to protect your hands from the chili), thoroughly massage the paste into the vegetables.
6.Pack into a Jar: Spoon the cabbage mixture into a clean 1-liter/1¾-pint wide-mouthed clip-top jar until it comes up just under the top. There’s no need to pack it too tightly, but avoid leaving too much air at the surface.
7.Fermentation: Cover the jar with the lid and fasten it securely. Leave it in a cool, dark place at room temperature (around 18–20°C or 64–68°F) for 2–3 days. If your room is warmer, the kimchi will ferment more quickly.
8.Taste and Store: Taste the kimchi. If it’s spicy, sour, and slightly cheesy with a good umami flavor, transfer it to the fridge to slow down the fermentation process. Even in the fridge, you may need to “burp” the container to release gas after a few days.
Enjoy your homemade kimchi! It’s a flavorful and probiotic-rich addition to your meals. 🌶️🥬🍚
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