Easy Kimchi
One of our favourite condiments! For those unfamiliar, kimchi is a Korean-style sauerkraut with a spicy, tangy, and gingery flavour. It pairs well with nearly everything and is packed with probiotics that are great for digestion and immune health. This recipe was developed by Fiona, our wonderful fermenter, after much experimentation. Traditionally, kimchi is made with Chinese cabbage, but we’ve adapted it for a quicker and easier method that still tastes fantastic! It’s ideal to make in a big batch since it lasts for a long time, and the longer it ferments, the more gut-friendly bacteria develop, and the flavours become more complex. It does take some time, but it’s well worth the wait!
Takes 10 minutes
Serves 1
Ingredients
- 1 kg mixed veg (such as carrot, pak choi, Chinese cabbage, radish, leek, beet)
- 20 g salt
Sauce
- 4 tbsp tamari
- 1 tsp maple syrup
- 25 g rice flour
- 200 ml water
- 5 cloves garlic
- 1/2 onion
- 1/2 tsp kelp powder
- 2.5 tbsp gochugaru (or 1 tbsp sweet paprika & 1.5 tbsp chilli powder/cayenne powder)
Instructions
- Prepare the veg: Roughly chop the vegetables into bite-sized pieces. Place them in a large bowl or saucepan, add the salt, and mix well. Bash the veg with a saucer for about 2 minutes, then let it sit for 1-2 hours (or even overnight). Afterward, rinse the salt away and place the veg back in the bowl or saucepan.
- Make the sauce: Peel the garlic cloves. Combine all the sauce ingredients and blend until smooth.Pour the sauce over the salted vegetables, then add the gochugaru or paprika/chilli mix and mix everything thoroughly.
- Ferment: Transfer the veg mixture into a jar or fermentation vessel, ensuring the veg is fully submerged under the sauce and natural juices. This is crucial as it allows the lactic acid fermentation process to occur. Leave the kimchi to ferment on the counter for 2-3 days until it starts to bubble. Taste it; if you prefer it more acidic, leave it to ferment longer. The longer it ferments at room temperature, the more acidic it becomes. Once satisfied with the flavour, transfer it to the fridge, where it will keep for many months, even years!
Notes:
- Check your kimchi every few days to ensure the vegetables remain submerged in the liquid. If the top layer is exposed to air and starts to spoil, simply scrape it off; the rest should be perfectly fine.
- Time and temperature are the secret ingredients for fermentation. The longer you let it ferment, the more intense and acidic the flavour becomes. Warmer temperatures will speed up the process.
Nutrition
Calories: 993kcalCarbohydrates: 216gProtein: 41gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 8582mgPotassium: 3058mgFiber: 52gSugar: 31gVitamin A: 56730IUVitamin C: 115mgCalcium: 420mgIron: 15mg
