Kimchi recipie

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Home made Kimichi is quick and easy to make!

I am not one to follow recipies so this right here is estimates, taste taste taste all the way through and remember that the heat gets more intense as the Kimichi matures.

What do I need?

  • A large glass jar(important so sterilize it with boiling water before use)

  • Knife or mandoline and cutting board

  • a mixer of some sort I use a handheld stick blender

  • gloves

Ingredients:

  • a big head of Chinese Cabbage

  • 2 solo Garlic or 5-7 cloves of Garlic

  • a thumb size of fresh Ginger

  • one sweet apple(could be substituted for 2 tbls of sugar)

  • small Onion

  • 2-4 tbls of Gochuagu Korean Red Chili Powder(depending on how hot you like it)

  • dash of Tamari (or if not vegan Oystersauce)

  • ca 5 dl Water

  • 2 Carrots or Dikon Radish

  • 2 Scallion(optional)

  • two handful of coarse Salt

How to:

  • cut the Chinese Cabbage in desired pieces(I prefer about 1-2cm pieces) thoroughly was and drain cabbage, put in big bowl and turn in the salt, make sure all cabbage gets covered.

  • cut Carrots and/or Dikon in desired pieces, I like them in about 1/2 cm jullienne, turn the carrot/dikon in with the cabbage and salt. Let sit while mixing the paste, test the cabbage for consistency you want it to have softened but still have a core. The veggies can sit in the salt for a few hours if needed, I prefer the veggies have some oumph!

  • mix Ginger, Onion, Garlic, Apple, Tamari, Chili Powder and Water in to a semi thick paste, add more water if needed. Just a dash of Tamari(or other soy if not needing to be GF), remember that the cabbage is already pretty salty.

  • rinse the salt covered cabbage and carrot/dikon thoroughly a few times making sure all the salt is rinsed off.

  • mix in the paste and chopped up Scallions(if you choose to add them), mix well. This is where the gloves come in handy!

  • put the kimchi in serialized glas jar and push it down. Make sure the kimchi is covered in liquid. If not swirl some water in the bowl you used and pour that over the kimchi.

  • Seal and let sit in room temperature 24-48hours (you could leave it out longer for a more fermented taste if that is what you like) and then refrigerate. Try staying away from it for a week at least, then ENJOY!

Karin BrattbergComment