Description
A traditional homemade kimchi recipe featuring fermented Chinese leaf mixed with aromatic vegetables and a spicy chili paste. This classic Korean side dish is perfect for adding tangy, spicy flavor to any meal and is made using a natural fermentation process that develops rich, probiotic qualities over time.
Ingredients
Scale
Vegetables
- 2–3 Chinese leaf (2kg prepared weight)
- 1 carrot, shredded
- ½ leek, shredded
- 2 spring onions, chopped
- 40g onion, chopped
- 40g garlic (10 cloves), peeled
- 5g ginger, chopped
- 1 small pear, cored and chopped
Seasonings & Others
- 40–60g sea salt (3% of the cabbage weight)
- 1 tbsp seaweed (wakame), lightly rinsed
- 40g Korean chilli flakes (adjust to preferred heat level)
- A 2-litre sterilised jar
Instructions
- Prepare and Salt the Chinese Leaf: Chop the Chinese leaf into bite-sized pieces ensuring a total weight of 2kg, then wash under running water. Place the chopped leaf into a large bowl and mix with 40-60g sea salt and 1 tbsp rinsed seaweed. Set aside.
- Salt and Soften the Cabbage: Over the course of 3-4 hours, mix the salted Chinese leaf and seaweed with your hands periodically. During this time, the cabbage will release liquid and soften. The goal is to be able to bend the pieces without breaking them.
- Prepare Vegetables and Chili Paste: While the cabbage is salting, shred the carrot and leek, and chop the spring onions. In a food processor, blitz together the chopped onion, garlic, ginger, and pear until puréed. Add the Korean chilli flakes and blitz again to thoroughly combine into a chili paste.
- Drain the Cabbage: After 3-4 hours, drain the salted cabbage mixture thoroughly, squeezing out as much water as possible, which may take around 10 minutes.
- Mix Ingredients: Toss the drained cabbage with the shredded carrot, leek, and chopped spring onions. Add the chili paste and mix well until everything is evenly coated.
- Pack and Ferment: Transfer the mixture into a sterilised 2-litre jar, packing it tightly and minimizing air pockets. Leave about a 1-inch space from the top. Place a fermentation weight or a bag of baking beans on top to keep the vegetables submerged. Place a plate under the jar to catch any overflow.
- Fermentation and Storage: Allow the kimchi to ferment at room temperature for 24-48 hours until bubbles appear indicating fermentation has started. Taste periodically to monitor flavor development. Once it reaches your preferred taste, store it in the fridge to slow fermentation and enjoy. Transfer to smaller jars for convenience, or gift to family and friends.
Notes
- Adjust the amount of Korean chili flakes based on your heat preference.
- The fermentation time can vary depending on ambient temperature; warmer environments speed up fermentation.
- Ensure the vegetables stay submerged under the liquid to avoid mold during fermentation.
- Use a sterilised jar and utensils to prevent unwanted bacteria growth.
- Kimchi develops more complex flavors the longer it ferments, but can become quite sour if left too long.
- Prep Time: 20 minutes (plus 3-4 hours salting resting time)
- Cook Time: 0 minutes (no cooking involved)
- Category: Fermented Vegetables
- Method: No-Cook
- Cuisine: Korean
Keywords: kimchi, fermented vegetables, Korean recipe, spicy fermented cabbage, homemade kimchi, probiotic foods, vegan kimchi
