Ingredients
1 Chinese cabbage, weighing 600g
44g sea salt (coarse salt)
Water (not chlorinated water)
1/2 tablespoon very-finely minced garlic (3 cloves)
1/2 teaspoon very-finely minced ginger
1/2 teaspoon sugar
1 tablespoons seafood flavor or water (optional, see Recipe Notes)
1/2 to 2.5 tablespoons Korean red pepper flakes (gochugaru)
120g Korean radish or daikon, peeled and cut into matchsticks
2 spring onions, trimmed and cut into 2.5cm pieces
Instructions
Slice the cabbage:
Cut the cabbage lengthwise into quarters (1/4).
Cut each quarter crosswise into 5 cm-wide strips.
Salt the cabbage:
Place the cabbage and salt in a large bowl.
Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit.
Put the cabbage in a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged.
Leave it out overnight.
Rinse and drain the cabbage:
Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes.
Make the paste:
Combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste.
Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 2 tablespoons).
Combine the vegetables and paste:
Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables.
Leave at least 2.5cm of headspace.
Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days.
You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste a little at this point, too!
When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
You may eat it right away, but it's best after another week or two.
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
- 40ml white rice vinegar?
Gochugaru Substitute:
Gochugaru is a coarse-grind Korean chile powder made from dried Gochu chiles.
- According to wikipedia, gochugang has a scoville rating of 1,000 - 2,500 - about the same as New Mexico or Poblano peppers.
- Substitute for Gochujang:
Gochujang is a fermented Korean condiment made with red chili, glutinous rice, fermented soybeans and salt.
Per tablespoon - Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar.
This will not replicate the complexity but a similar flavor profile.
1 Chinese cabbage, weighing 600g
44g sea salt (coarse salt)
Water (not chlorinated water)
1/2 tablespoon very-finely minced garlic (3 cloves)
1/2 teaspoon very-finely minced ginger
1/2 teaspoon sugar
1 tablespoons seafood flavor or water (optional, see Recipe Notes)
1/2 to 2.5 tablespoons Korean red pepper flakes (gochugaru)
120g Korean radish or daikon, peeled and cut into matchsticks
2 spring onions, trimmed and cut into 2.5cm pieces
Instructions
Slice the cabbage:
Cut the cabbage lengthwise into quarters (1/4).
Cut each quarter crosswise into 5 cm-wide strips.
Salt the cabbage:
Place the cabbage and salt in a large bowl.
Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit.
Put the cabbage in a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged.
Leave it out overnight.
Rinse and drain the cabbage:
Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes.
Make the paste:
Combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste.
Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 2 tablespoons).
Combine the vegetables and paste:
Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables.
Leave at least 2.5cm of headspace.
Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days.
You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste a little at this point, too!
When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
You may eat it right away, but it's best after another week or two.
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
- 40ml white rice vinegar?
Gochugaru Substitute:
Gochugaru is a coarse-grind Korean chile powder made from dried Gochu chiles.
- According to wikipedia, gochugang has a scoville rating of 1,000 - 2,500 - about the same as New Mexico or Poblano peppers.
- Substitute for Gochujang:
Gochujang is a fermented Korean condiment made with red chili, glutinous rice, fermented soybeans and salt.
Per tablespoon - Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar.
This will not replicate the complexity but a similar flavor profile.
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