Homemade Kimchi

I’m quite a fan of Kimchi and with all the talk at the moment around gut health and how good fermented foods are for us I decided to make some of my own.

I used a recipe that I got with my Kilner fermentation jar from my favourite little eco store in Hobart, called Teros.

Kimchi

  • 900g Chinese cabbage
  • 1.5 tbsp sea salt
  • 2 cloves of garlic
  • 1.5 tbsp chilli powder
  • 3 teaspoons of finely chopped ginger
  • 180mls soy sauce
  • 180mls white wine vinegar
  • 3 teaspoons sugar
  • Sesame oil for serving

Method

Thinly slice the cabbage and place in a large bowl with the salt and set aside for 3-4 hours.

After that time, gently mix the cabbage and ensure it has all wilted. Drain the liquid away and rinse the salt off the cabbage.

Place all the other ingredients in a bowl and mix thoroughly.

Get your jar out, if you want to make your life really easy, get your hands on one of these jars as it allows it to burp by itself.

Pack all the ingredients in the jar and place the weights or stones on the mixture to weigh it down. If you are filling the entire jar, make sure you leave at least 6cms of air above the mixture. I don’t need that much kimchi so I’m just making a small batch to begin with.

You need to leave the mixture to sit for 2 days in 18-24°c and then it will be ready to transfer to the fridge and can be eaten. If you can’t consume it all within a couple of weeks make sure you put it in a sealed jar.

The result being a fairly decent tasting kimchi. I put these lids on for a day until I got to the shop to get the green snap on Fowler’s lids and they work great. Now to find recipes that i can use it with. First one will be bulgogi!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s