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Spicy Kimchi Recipe from Real Foods

Kimchi is a delicious spicy Korean salted fermented pickle often eaten asa side dish. It's actually a very simple and easy recipe to make at home,and a good result is not difficult with the right ingredients. Traditional Korean Kimchi recipes include sugar and anchovy sauce, so we like to add an apple to get some of the sweetness, and we add a little miso and kelp powder or a little seaweed for the umami flavour that the fermented fish would normally bring. You could also add different fruits and vegetables to your kimchi, such as spinach or other leafy greens, broccoli, mushrooms, thinly sliced beetroot, pineapple, and also fresh herbs, sesame or other seeds, etc, so feel free to experiment and add variety to your homemade kimchi.

Customer Rating:
5.0 (4 votes)

Posted by: michael
On:

Cuisine

Other

Time

< 15 mins

Skill Level

Newbie

Serves

12

Courses etc.

Detox
Fermented Foods and Drinks
Side dishes

You will need

IngredientAdd
1 head organic white cabbage, rinsed and cut into chunky slices More products
1 black radish (also called Daikon radish), washed, peeled and sliced thinly or cut into matchsticks More products
2 medium shallots (or 3 small ones), sliced, OR More products
2 spring (salad) onions, chopped OR
a dozen chives, chopped
1 apple, sliced (optional) More products
2 or 3 carrots, julienned or grated More products
2 cloves garlic, crushed More products
1 fresh chilli, finely chopped OR More products
1 or 2 tsp chilli flakes OR More products
1 or 2 tsp chilli powder More products
2 Tbsp sea salt More products
1 tsp kelp powder (optional) OR More products
a generous pinch dulse (optional) OR More products
a generous pinch wakame (optional) OR More products
a generous pinch arame (optional) or other sea vegetable of your choice More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put the cut cabbage into a large mixing bowl, sprinkle the salt over and massage the cabbage using your two clean hands until the cabbage has released some juices and starts wilting. The salt will preserve the vegetables and stop moulds or harmful bacteria from developing. Place a plate over the cabbage to weight it down, and if the cabbage is not completely submerged in juices, top with enough water to submerge the cabbage. Set aside while you prepare the other vegetables.
  • Place all the other ingredients in another large mixing bowl. Drain the cabbage, reserving the salty brine.
  • Add the drained cabbage to the other vegetables and mix well, maybe using a wooden spoon to avoid touching the chilli.
  • Once mixed, pack the mixture into your kilner jars, pressing down as you go, to realise enough juices so that when you get to the top of the jar, the kimchi is submerged. Don't overfill your jars, though, allow at least an inch space.
  • Close your jars and let your kimchi ferment at room temperature for a few days, then start tasting to see whether you like the flavour. The longer the kimchi is left to ferment the stronger it will taste.
  • Each time you taste your kimchi, be sure to pack it back down using a clean spoon, so that it is submerged again.
  • Once you have achieved a flavour you like, transfer your kimchi to the fridge, where it will keep for several months.

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