How to Make Your Own Kimchi
8 sides (or 1 litre jar) | Side
Easy | 20mins
Kimchi is a traditional Korean dish made by fermenting vegetables, most commonly cabbage and radishes. This spicy, tangy condiment is known for its complex flavor profile and crunchy texture.
Beyond its delicious taste, kimchi is celebrated for its probiotic benefits, which promote gut health and digestion. It's a versatile ingredient, enjoyed as a side dish, added to soups and stews, or used as a flavorful topping in various dishes.
Personally I love putting Kimchi on scambled eggs but its so versatile you can use it anywhere. Did you know in Korea Kimchi is eaten for breakfast, lunch and dinner. In fact, some estimate Koreans on average eat 18kg of Kimchi person per year.
So let's dive into the world of kimchi and experience its bold flavors and healthful properties!
Ingredients
1 Chinese cabbage
3 garlic cloves, crushed
2.5cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbs raw organic sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded
Method
- Begin by slicing the cabbage into thin strips (around 1inch / 2.5cm.
- Place the strips in a bowl, add 1 tablespoon of sea salt, and let it sit for 1 hour.
- At the same time prepare the paste for your Kimchi. Simply blendi ginger, garlic, fish sauce if you are using, sugar, chilli sauce, and rice vinegar in a small bowl.
- After an hour has passed rinse the cabbage under cold running water, drained well and dry. Transfer to a large bowl mix it well with the kimchi paste, along with radishes, carrots, and spring onions. Enjoy immediately or store the mixture in a large sealed jar to will let it ferment at room temperature overnight before refrigerating.
- The flavor will continue to develop over time, with the kimchi lasting in the fridge for up to 2 weeks.
