Tangy, bold, spicy, traditional, fermented Korean side dish typically made with cabbage and other vegetables, often including ginger, chili, and garlic. Kimchi is incredibly nourishing especially when uncooked, it can support the gut microbiome through its probiotics, and it makes a flavourful side dish or condiment, versatile in many recipes.
1organic napa cabbage, sliced into shreds about 1/2-1 inch wide (about 2 lbs total. Savoy, green, or any other variety works, too)
1medium organic daikon radish, sliced into matchsticks (about 1/2 cup)
1organic medium carrot, grated (about 1/2 cup)
6cupsfiltered water + 2 tbsp, divided
1/4cupsea salt or other non-iodized salt (iodine is a beneficial mineral but it will inhibit the fermentation process in this recipe) + 1 tbsp, divided
3-5organic scallions, cut into diagonal pieces
3tbsporganic gochugaru (Korean red pepper flakes) OR 1 tbsp organic cayenne with 2 tbsp organic paprika
1mediumorganic sweet apple, sliced into wedges
1smallorganic onion or shallot, finely chopped
1/4cuporganic ginger, roughly chopped
2clovesorganic garlic
Instructions
In a large salad bowl, dissolve salt in warm filtered water. Add the shredded cabbage, carrot and daikon. Let stand for 3-4 hours.
Meanwhile, make the hot chili paste. In a food processor or blender, combine apple, onion, ginger, garlic, gochugaru/cayenne/paprika, and 2 tbsp of water. Reduce to a fine paste and set aside.
Once the cabbage mixture has finished soaking, drain the water while reserving 1/2 cup. Rinse the cabbage mixture with filtered water to remove excess salt, then drain again. Add the remaining 1 tbsp of sea salt along with the 1/2 cup of water and mix the vegetable mixture thoroughly with your hands to combine, about 3-5 minutes or until it shrinks a bit.
Add the hot chili paste and scallions, then thoroughly combine it with the vegetables. Mix it with your hands while wearing gloves to avoid burning from the peppers, or use a silicone spatula or spoon.
Pack the wilted kimchi into large jars that have already been sterilized. Use hands to press down the mixture and eliminate air bubbles from the container. It must be covered in its own water. Leave 1 inch of space or more at the top of the jar to allow space for the air and gases. Top the mixture with the remaining juices from the bowl.
Place lid on top without sealing it airtight, and cover with a weight.
Place the jars of kimchi in a larger container or deep dish to collect any liquid that may run out during fermentation. Let the kimchi sit in a cool, dark place out of direct sunlight at room temperature, about 24-36 hours with at least a little air circulation. (I like to place it in the kitchen cupboard.)
After 3-4 days, open the lid and pack the mixture down with a clean spoon. You can taste test it at this point.
Store kimchi in the fridge to slow down fermentation once you're happy with the taste.
Notes
Keeps 6 months in the refrigerator in an airtight glass container after it has done fermenting.
Use clean equipment, never made out of plastic. To easily sterilize equipment, I like to boil a kettle of filtered water and carefully pour some into my mixing bowl and mason jar after they've first been washed with a non-toxic dish detergent such as Dr. Bronner's (affiliate link). Then I quickly swish it around so the hot water eventually covers the whole inner surface area and removes any bad bacteria that may come into contact with the kimchi and disrupt the fermentation process. After this, I transfer the water to another glass or bowl to reuse for other recipes, make a tea, or to water plants, and avoid wasting the water.
Add organic local miso and tamari to your pepper paste for a burst of umami flavour, if you like. 1 tbsp of each will suffice for this recipe.
Use wild caught fermented fish or shrimp if you choose to try it in this recipe and if you can access it.
Simply scrape off any yeast or mold on the surface if it develops, as the rest of the batch should be fine to eat. You'll know if it has gone bad, it should taste acidic but not like it has rotted.
Wear gloves if touching the pepper paste with your bare hands. If you use your bare hands before touching your face or eyes it will burn! I usually just stir the mixture thoroughly using a silicone spatula.