KIMCHI
Kimchi is a traditional Korean fermented dish made primarily from napa cabbage, spices, and seasonings. This version features chopped napa cabbage, carrot, garlic, ginger and gochujang (Korean red pepper flakes) for a spicy and tangy flavour. A touch of sugar balances the heat, while fish sauce adds depth (optional for a vegan variation). Kimchi is a probiotic-rich food known for its health benefits, including aiding digestion and boosting immunity. It’s a versatile side dish or condiment that pairs perfectly with rice, meats or noodles. This small-batch kimchi is easy to prepare and ideal for those who are new to fermentation.
RECIPE CATEGORY
Side, Condiment
SERVING SIZE
1 serving
CUISINE
Korean, Asian
PREPARATION/TECHNIQUES
No-Cook, Ferment, five ingredients or less, Prepared in Advance
OCCASION/HOLIDAY
Everyday, Family Meal, Picnic, Potluck, Fall, Winter, Lunar New Year, Korean BBQ
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Probiotic-Rich, Gluten-Free, Dairy-Free, Low Fat, Low Cholesterol, Vegetarian, Vegan (if no fish sauce), High Fibre, Kosher
DISH TYPE
Side, Condiment
INGREDIENTS
There are the following ingredients for Kimchi:
- 100g napa cabbage, chopped
- ¼ carrot, julienned
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 tsp gochujang (Korean red pepper flakes)
- ¼ tsp sugar
- 1 tsp fish sauce (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 40
- Protein: 1g
- Carbohydrates: 8g
- Sugars: 3g
- Fats: 0g
- Fibre: 2g
- Sodium: 150mg
PREPARATION
- Prepare The Cabbage: Wash and chop 100g of napa cabbage. Place it in a bowl and sprinkle a pinch of salt over it. Let it sit for 30 minutes to release some moisture, then rinse and drain well.
- Mix Ingredients: In a separate bowl, combine ¼ julienned carrot, 1 minced garlic clove, 1 tsp minced ginger, 1 tsp gochujang, ¼ tsp sugar, and 1 tsp fish sauce (optional). Mix well.
- Massage Cabbage: Add the prepared Cabbage to the bowl with the spice mixture. Massage everything together with your hands, ensuring the Cabbage is fully coated with the spices and seasonings.
- Pack Into A Jar: Transfer the mixture to a sterilised jar, pressing down firmly to remove any air pockets and ensuring the Cabbage is submerged in its juices.
- Ferment: Loosely cover the jar and let it ferment at room temperature for 2 to 5 days. Taste daily to check the fermentation progress.
- Refrigerate: Once the kimchi reaches your desired level of tanginess, seal the jar tightly and store it in the refrigerator. The kimchi will continue to develop flavour but will last for weeks.
PREP TIME
15 minutes (plus fermentation time)
COOKING TIME
None
TIPS
- Use Gloves: When massaging the Cabbage with the spicy gochujang mixture, wear gloves to protect your hands from irritation caused by the pepper flakes.
- Keep Cabbage Submerged: Ensure the Cabbage is fully submerged in its juices to avoid mould growth. If needed, press it down regularly or add a little water.
- Taste During Fermentation: The fermentation process can take anywhere from 2 to 5 days, depending on room temperature. Taste the kimchi daily to find your preferred level of tanginess.
- Saltwater Rinse: Rinsing the salted Cabbage helps reduce the salinity before adding the spices, resulting in a well-balanced kimchi.
VARIATIONS
- Vegan Option: Omit the fish sauce and add 1 tsp of soy sauce or tamari for a vegan variation.
- Spicier Version: Increase the amount of gochujang if you prefer a spicier kick. You can also add chopped fresh chilli or red pepper flakes.
- Different Vegetables: Add other vegetables like daikon radish, green onions, or cucumber for added texture and flavour.
- Fruit Addition: Add sliced apples or pears for a slightly sweeter kimchi.
- Nut-Free: The basic recipe is naturally nut-free, but be sure to avoid adding any extra that contains nuts or seeds if catering to allergies.
PREPPING AND STORAGE
- In The Fridge: Store fermented kimchi in the fridge for up to 3 weeks. The flavour will deepen and develop over time.
- Freezing: Kimchi can be frozen, but the texture will change slightly. It is best enjoyed fresh or refrigerated.
- Use Clean Utensils: Always use clean utensils when handling kimchi to avoid contamination and extend its shelf life.