Korean kimchi

Clara Elsewhere:
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Published on 90 min side preserve spring summer fall winter

I love fermenting stuff. Kimchi is one of the first fermenting recipes I learned. It is the perfect addition to any dish you want to brighten or spice a bit.

Ingredients

Cabbage

  • 700 g cabbage, chopped
  • 45 g salt (6% of cabbage)
  • 1–2 garlic clove, crushed
  • 1 onion, minced
  • 1 cm ginger, minced optional
  • 0.25 leek, chopped optional
  • 1 green onion, diagonally sliced optional
  • 1 carrot, julienned optional

Porridge

  • 4 tbsp flour
  • Water
  • 2 tbsp sugar
  • 6 tbsp soy sauce or fish sauce
  • 5 tbsp gochugaru

Instructions

Cabbage

  1. Chop the cabbage into bite size pieces.
  2. In a large basin, soak the pieces of cabbage in cold water. Sprinkle salt.
  3. Every 30 minutes, turn the cabbage over to salt evenly (total salting time can vary from 0.5–1.5 hours). Once done, rinse and drain thoroughly.

Porridge

  1. In the meantime, mix flour in a pot with water and bring to a boil. The texture should be like crêpe dough.
  2. Add sugar and cook a few minutes more until translucent. Set aside to cool down.
  3. Mix the cold flour porridge into a large bowl with gochugaru, soy sauce, garlic, onion, green onion, leek, ginger and carrots.

Mix together

  1. Mix the cold flour porridge into a large bowl with gochugaru, soy sauce, garlic, onion, green onion, leek, ginger and carrots.
  2. Add the cabbage to the bowl and thoroughly mix.
  3. Put the kimchi into an air-tight sealed plastic container or glass jar.
  4. Store in the fridge, making sure to mix it up at least once a week.

Notes

  • Tip: Make sure you use some in a kimchi grilled cheese!

Adapted from this original recipe