How to make Kimchi...

Kimchi

Kimchi, a fermented vegetable traditionally from Korea is made from cabbage, daikon (a winter radish), ginger, chilli and garlic.

Regularly consuming  “kimchi” influences good bacteria that grows in our digestive system (the large intestine also known as the Colon). In addition, fermentation helps us pre-digest food which in turn is easier for digestion and converts vitamins and minerals into a form that is easier for our bodies to use. The fermentation process increases certain vitamins A, B, C & K, is known to reduce inflammation and also influences the body’s metabolism in a positive way. Therefore, regular consumption of a fermented food is pretty much the same as taking a pro-biotic capsule.

Equipment you need:

• Cutting board and knife
• Large stainless steel or glass bowl
• Food safe gloves
• Colander
• Small stainless steel or glass bowl
• Clean and sterilised glass jars (around 4 to 5)

How to sterilise glass jars:

1.       In your largest saucepan place glass jars one at a time and fill your pot with water, making sure all the jars are submerged. If they do not all fit try two at a time

2.       Bring the water up to a boil and boil for 10 minutes then turn down heat to a simmer. Simmer for an extra 10 minutes.

3.       Carefully remove jars while they are hot (I use tongs and let air dry on a clean surface).

Air drying on a clean surface.

Ingredients:

• 1 medium cabbage head (wombok, sugar loaf, drumhead) I have used all three and they have all worked fine
• ¼ cup sea salt (avoid salt with iodine as this may inhibit fermentation).
• 250ml Water (spring, distilled or filtered, as chlorinated can also inhibit fermentation).
• 500ml extra water for rinsing
• 6 cloves garlic, crushed
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 3 tablespoons fish sauce
• 1 to 3 tablespoons gochugara chilli paste (Can buy from Asian supermarket) (depending on how hot you like it).
• 1 Korean radish/ daikon, peeled and julienned (this can be purchased from your Asian Grocer) alternatively you can use a radish or another root vegetable like a carrot.
• 4 spring onions, trimmed and cut into thin slices.

Method:

1.       Slice the cabbage thinly and remove the core.

2.       Place the cabbage and salt into a large bowl. Using gloves massage the salt into the cabbage until it starts to soften, then add water and cover the cabbage entirely. Let stand for 1 to 2 hours.

3.       Rinse and drain the cabbage in a colander under filtered water then set aside for air drying.

4.       In the meantime make a paste. Use the small bowl and combine garlic, ginger, sugar, fish sauce and gochugara paste, mix thoroughly.

5.       Using gloves gently squeeze any remaining water from cabbage and return it to the large bowl then combine the chilli paste mixture along with the radish/ carrot and spring onions. Mix all the ingredients well.

6.        Keeping the gloves on, pack the kimchi into the sterilised jars, pressing down firmly so that the brine starts to rise, make sure all the vegetables are covered. Leave at least 2.5cm of space in the jar. Seal the jar tightly with a lid.

7.       Stand the jars in a clean space in your kitchen at room temperature with a plate or chopping board underneath the jars to catch any spills. Let the ingredients ferment from 1 to 8 days. You need to open jars every day to let out the carbon dioxide (bubbles that rise) and re-submerge vegetables with a spoon. Taste a little after day 5, when kimchi tastes ripe enough and to your liking, you may transfer the jars to the refrigerator. This will keep for up to 6 months.

Can be served with eggs, vegetables, salad, meat (sausages, chicken, steak) stirfries, noodles, just about anything. Why not give it a try! 

PS: If you have never tried kimchi before, it does smell fishy. But just like all fermented foods, it actually tastes better than it smells.