Kimchi
Kimchi is Korea's most important fermented food and a foundational element of Korean cuisine. The practice of preserving vegetables in salt and seasonings dates back centuries. The addition of red chilli pepper — introduced from the Americas via Japan in the seventeenth century — transformed kimchi into its modern form and gave it the characteristic heat and crimson colour. The fermentation process is driven by naturally occurring lactobacillus bacteria, also present in yogurt and sourdough. The salt draws moisture from the cabbage, creating a brine that feeds bacterial activity; the result is an increasingly sour, complex flavour over days and weeks. Fresh kimchi is bright and crunchy with a raw heat; aged kimchi is deeper, softer, and more sour — and is the preferred form for cooking in kimchi stew and fried rice.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
Fermented
Contains fermented ingredients
Traditional recipe
Authentic taste
Ingredients 8 servings
- 1 large napa cabbage (about 2 kg)
- 3 tbsp sea salt (non-iodised)
- 4 tbsp gochugaru (Korean red pepper flakes)
- 5 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tbsp fish sauce (or soy sauce for vegan)
- 1 tsp sugar
- 6 spring onions, cut into 3cm pieces
- 1 medium carrot, julienned
How to make it
- 1Quarter the napa cabbage lengthwise, then cut crosswise into 5cm pieces.
- 2Toss with sea salt and massage 2–3 minutes, let sit 1–2 hours turning occasionally until the cabbage has wilted and released water.
- 3Rinse the cabbage thoroughly in cold water 2–3 times, drain and squeeze firmly to remove excess moisture; it should taste pleasantly salty — rinse once more if too salty.
- 4Mix gochugaru, garlic, ginger, fish sauce and sugar in a bowl; add spring onions and carrot.
- 5Add drained cabbage to the paste and mix thoroughly with your hands (wear gloves) — every piece should be evenly coated in red paste.
- 6Pack tightly into clean 1-litre jars, press down firmly to eliminate air pockets, leaving 3–4 cm of headspace; leave at room temperature for 1–2 days, then refrigerate — kimchi is ready in 3–5 days and best after 1 week.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
