Recipe: How To Make Easy Kimchi

Preparing kimchi? This is how!

Kimchi, the popular fermented Korean cabbage, is super delicious—and you can easily make it at home!

Ingredients (2 jars of 500 ml)

• 50 grams carrot, julienned
• 1.5 cm ginger root, grated
• 6 cloves garlic, minced
• 1 cooking apple
• 750 ml water
• 4 tablespoons salt
• 1 Chinese cabbage
• 2 tablespoons brown sugar
• 3 teaspoons mild chili powder
• 0.5 tablespoon chili flakes
• 4 spring onions (scallions)
• 15 grams chives
• 75 ml fish sauce

Preparing

Cut the Chinese cabbage into wedges.

Dissolve the salt in 750 ml of water and bring it to a boil. Turn off the heat, add the cabbage, and let it soak for 45-60 minutes.

In a large bowl, mix the chili powder, chili flakes, brown sugar, and fish sauce. Add the minced garlic and grated ginger. Stir until well combined.

Slice the apple into thin strips. Chop the spring onions into large rings and halve the chives. Julienne the carrot.

Take the cabbage out of the salty water and rinse it three times. Pat it dry (or use a Salad Spinner) and mix it into the fish sauce mixture. Knead briefly to ensure the flavors combine.

Combine all ingredients with the cabbage, ensuring everything is well coated. Place the mixture into the jar of your Fermenting Kit. Pour any remaining liquid (fish sauce mixture) on top. If necessary, push down the pressure disk and close the jar. The cabbage should be submerged but not overflowing.

Place the jar in a cool, dark area (not in the refrigerator). Open the jar every other day to release gases and press down the kimchi. Once fermentation starts, it will develop a sour smell and taste. Pressing with a spoon will release bubbles. Allow fermenting for 2-3 days before tasting.

After opening, store the kimchi in the refrigerator. It can be kept for several months. Always use clean utensils to remove kimchi from the jar.

Pro tip: For a stronger flavor, let the kimchi ferment longer before opening the jar.