Natural no-fuss Kimchi recipe
Kimchi is one of my favourite things to have on the side of a meal (I also love it on grilled cheese toasties). This recipe makes a much larger batch than the other fermented recipes because once you try it, you won’t be able to stop eating it.
1 large Chinese cabbage (wong bok)
2 tablespoons salt
1 teaspoon raw (demerara) sugar
10 spring onions (scallions)
2 carrots, thinly shredded or coarsely grated
2 apples, grated
4 garlic cloves, finely chopped
5 cm (2 inch) piece ginger, peeled and finely chopped
3 teaspoons fermented chilli paste
2 litre glass jar for storage
- Note: I use my own fermented chilli paste (recipe available in The Natural Cook) in this kimchi, but you can use a store-bought version if you like.
- Peel back the outer leaves of the cabbage and set these aside for later use. Split the cabbage lengthways, remove the base and cut crossways into slices about 1 cm thick.
- Put the cabbage into a mixing bowl and add the salt and sugar. Roughly bruise the cabbage by mixing and squeezing with your hands, then leave it to sit.
- Cut the spring onions in half, save the top halves for drying and thinly slice the rest.
- Mix the sliced spring onion, carrot, apple, garlic and ginger with the cabbage.
- Strain off all the excess liquid from the cabbage mixture and reserve for later.
- Add the chilli paste and mix through thoroughly.
- Firmly push the mixture into a sterilised jar. It should just fit into a 2 litre jar but if it doesn’t, add any extra to a small jar. There should be no pockets of air in the jar (or jars).
- Add the reserved liquid to cover.
- Cut the reserved outer cabbage leaves into rounds slightly larger than the top of the jar. Press these into the top of the jar and cover with more liquid.
- Cover with muslin (cheesecloth) or a clean kitchen cloth held in place with a rubber band or string. Store out of direct sunlight for 6–10 days until nicely fermented to your liking.
- Seal the jar with a lid and store in the fridge. It will keep for a couple of months, but there’s a very good chance you will have used it all by that point anyway.
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