Updated: Sep 6, 2021
Really Easy and totally delicious Kimchi !
Kimchi is the common name for any vegetable pickled in the Korean style of fermentation. There are nearly 200 documented varieties of Kimchi and as with most ancient domestic arts, there are so many ways to make it. I came across this easy recipe but as I didn't have all the ingredients available I substituted with what I could find at time and it worked. Basically its all about the spices in this one. Changing the ratios can change most recipes although you almost can't go wrong with variations on ginger, garlic & chile pepper. I wanted a simple kimchi recipe and this one did the trick for sure. Its delicious, spicy, tangy and well simply yum !
In most Kimchi recipes there's an extra brining step with the cabbage but this one is heaps less complicated, another reason I like it !
1 head napa cabbage, chopped (I used green cabbage)
3 carrots, shredded
1 large daikon radish, shredded (I substituted with slices of raddish)
1 tablespoon chile pepper flakes
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon sesame seeds
2 teaspoons unrefined sea salt
1 teaspoon fish sauce
1. Mix all ingredients together and let sit for at least 30 minutes
2. pound into a clip top jar and submerge all the ingredients underneath the brine mix. I weighted down mine with a big cabbage leaf as a stopper and one of my glass fermentation weights. Set aside to ferment at room temperature for at least 3 days. Taste for the degree of sourness you want, then refrigerate.
This will last for almost forever in the fridge, but it will be long gone before then. I add this to heaps of different meals such as breakfast bowls, on top of avocado (dare I say it) 'smashed avo'. Fish & meat dishes. It's delicious.