How to Make Your Own Kimchi

Kimchi is a traditional Korean condiment. It is prepared by fermenting and seasoning cabbage. Aside from its exceptional health benefits, many find it genuinely addictive.
Prepared this way, the cabbage is tender and crisp at the same time. Fermented foods supply our bodies with probiotics that are vital for a healthy gut microbiome.

These microorganisms strengthen our immune system, protect the gut against cancer, ease lactose intolerance and rotavirus infection, reduce the incidence of tooth decay, lower the frequency of irritable bowel syndrome, promote clearer skin, increase energy, help balance hormones, lessen infections, improve digestion overall, and more.

Kimchi is easy to prepare at home. The most challenging part is sourcing gochugaru, the coarsely ground hot red pepper whose texture sits between powder and flakes.

napa-cabbage

Recipe:

1 large Napa cabbage approx. 0.5 kg

Remove the core and slice it crosswise into pieces about 1 to 2 cm thick

napa-cabbage-slicing-kimchi

Rinse well and drain off excess water

Prepare the brine as follows:

5 cups non chlorinated water (if your tap water contains chlorine, leave the water to stand overnight so the chlorine can dissipate)
3 tablespoons salt

Place the cabbage in a large bowl and cover it with the brine. Set a plate or a broad heavy weight on top to keep the cabbage submerged. Leave it for a few hours or overnight until the cabbage softens. Drain, and keep the brine.

Return the cabbage to the bowl and add:

1 tablespoon minced garlic
1 tablespoon minced ginger
6 scallions sliced
1 tablespoon fish sauce
a pinch of sugar
2 tablespoons gochugaru

Mix everything thoroughly by hand until the red pepper is evenly distributed throughout and excess liquid is released.

kimchi-prepared

Transfer everything to sterilised jars and seal tightly. Make sure the cabbage sits entirely beneath the surface of the brine in the jars. If needed, top up with the reserved brine. If pieces rise to the surface, press them down with a fermentation weight or a plastic pickling ring.

Leave the jars in a dark place at room temperature for 2 to 6 days (taste during this period to reach the flavour you prefer). When you are satisfied with the flavour, move the jars to the refrigerator. The longer it rests, the more intense the flavour will become.