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Raw

Kimchi

The base recipe adopted from Maangchi's Traditional Kimchi to be vegan.

Materials

Special Ingredients

Kimchi does require a few special ingredients to be bought ahead of time (give it a 1.5 week lead time for shipping):

  • Gochugaru
  • Glutinous Rice Flour
  • Unrefined sea salt WITHOUT iodine/Jod
    • You can buy this at your standard supermarket. Simply wanted to highlight that this is different from your standard salt which contains iodine
    • Iodine will inhibit the fermentation process

Ingredients

  • 1 medium-large Napa Cabbage (Chinakohl, in Germany) ~ 1-1.5kg

  • 75g (1/2 cup) unrefined salt

  • 240ml (1 cup) water

  • 1 tablespoon glutinous rice flour (or regular rice flour)

  • 1 tablespoon of sugar

  • 1 small onion

  • 6 cloves of garlic

  • 1 teaspoon minced/grated ginger

  • 120ml (1/2 cup) soy sauce

  • 1 small pear (peeled and diced)

  • 1 carrot

  • 1 small white radish (daikon) or 1 Kohlrabi or 1 small Bierrettich (Germany)

  • 5 lengths of spring onions

  • 80g (3/4 cup) Gochugaru (to taste)

    • Yes, this might be hard to find and there are recipes with "substitutes" out there, but I find that you can't replace the flavour of Gochugaru. Find it online or head to your local Korean supermarket. If you buy a large pack, store it in the freezer once you've opened it, as it's highly susceptible to mold via humidity, even if it's in a sealed bag.

Instructions

Prepare the Cabbage (requires 2 hour lead time)

  1. Slice the cabbage in quarters lengthwise, removing the core. Then cut these quarters in 3 parts horizontally.

  2. Add the salt. With clean hands, mix salt in and gently massage the cabbage until the cabbage is wilted.

  3. Let cabbage rest in a bowl (covered with a plate to keep dust out) for 2 hours.

Prepare the porridge (requires some lead time to cool)

  1. Heating the water and glutenous rice flour in a pot. Once paste-like, add sugar. Cook and stir for a minute until the sugar is dissolved. Remove from heat and let cool completely at room temperature or in the fridge.

Put it all together

  1. Rinse the cabbage under cool water. The cabbage should be salty. Drain for about 20 minutes. It should be half the original size and floppy.
  2. Prepare the other vegetables by slicing the carrot and radish into matchsticks if you haven't done so already.
  3. Add minced onion, garlic, ginger, soy sauce, pear, and Gochugaru to the cooled porridge to make a paste. Blitz this in a blender or using an immersion blender to make a smooth paste.
  4. Add carrots, radish, and sliced green onions and mix well.
  5. Give cabbage a light squeeze to remove excess water and add to vegetable mixture
  6. Let sit at room temperature for 3-4 days. It will become sour. It's ready when there are quite a few air bubbles everywhere.
  7. After about 3-4 days (or when preferred sourness is reached), store in the fridge (it will continue to ferment)

Notes

  • The longest I've kept Kimchi in the fridge was 1 year. Am still alive.

What to do with Kimchi