Kimchi for beginners
Step into the world of kimchi! Kimchi is Korean fermented vegetables (cabbage). This easy recipe is specially designed for beginners, with no experience in home fermentation. All you need is a little curiosity and a handy pickle press. It makes making your own kimchi 10 times easier. Get ready for a beginner-friendly fermentation adventure, with crispy Chinese cabbage and a delicious blend of spices. Get ready to kimchi-fy your life!
Side dishFermented food8 servings15 minutes preparation24 hours waiting1 hour soaking
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This is how you make it
- Wash the cabbage. Cut the Chinese cabbage into large pieces of 2-3 centimetres.
- Mix the pieces of Chinese cabbage and sea salt in a large bowl. Crush the cabbage well with your hands until it begins to get wet. This takes at least 2 minutes.
- Make the kimchi paste. Crush the garlic. Grate the ginger. Grate the carrot. Finely slice the spring onion. Mix together with the gochugaru, genmai miso and genmai su.
- Add the cabbage to the kimchi paste and mix everything well with your hands or a spoon.
- Place the cabbage and kimchi paste in the pickle press. Put the lid on the pickle press and let it ferment at room temperature for 24-48 hours.
Tip(s)
- If you want to make kimchi in the authentic way, gochugaru is an ingredient that should not be missing. These are Korean chilli flakes. The difference between gochugaru and chilli flakes is that gochugaru has a milder flavour and a coarser texture. If you use chilli flakes, use about half as much as the recipe calls for. It will then become much spicier.
- Store the kimchi in the refrigerator for up to 4 days.
- The fermentation time can vary. Taste the kimchi after a certain number of hours to adjust it to your liking. When using a pickle press, it's common to ferment for up to 7 days.
