EASY KIMCHI RECIPE

A delicious fresh tasting, spicy addition to any asian meal that is fantastic for your gut health! I’m sure this easy kimchi recipe will become a firm favourite.

Kimchi is a Korean fermented cabbage. A lot of people recoil at the word “fermented” but you’re really missing out if you don’t have these foods in your diet. Kimchi is full of flavour and is packed with good pro-biotic bacteria that keeps your gut healthy and happy. Remember though, most of the shop bought kimchi will be pasteurised which kills all of the bacteria, so it is well worth the effort of making your own.  I regularly make a batch and have it several times a week, often as a snack or as a side with any asian dish. The liquid from the jar is delicious added to salad dressings. You can use kimchi to flavour stir fries or fried rice but the heat will kill the good bacteria. 

Why you should try this easy kimchi recipe

A great way to increase your intake of probiotics to help keep your gut bacteria healthy

It’s fun to learn how to ferment vegetables and it’s easier than you think

It’s delicious!

Variations

If you are vegan or vegetarian then leave out the fish sauce.

When you are more confident with the process try experimenting with different vegetables. Some of the best to try are cabbage, carrots, cauliflower, cucumbers, garlic, kohlrabi, peppers, radishes, French beans and turnips.

Troubleshooting and Questions

Kimchi is very simple to make if you follow the basic steps but there are a few things to remember

How do I know if the kimchi is fermenting?
Bubbles or fizziness are an obvious sign that fermentation has started. Sometimes the bubbles are not obvious but you can usually see them rise to the surface when you give the jar a stir (see photo below). Another sign is that when you open the jar you get a release of gas – this is the release of carbon dioxide that occurs when you ferment foods. You need to “burp” the jar to remove the excess gas and avoid an exploding kimchi jar!

I don’t think it’s fermenting – what should I do?
Ensure that you have a jar that is air tight or fermentation will not happen. Also think about the temperature of the room. If the room is on the cool side fermentation may take a bit longer. Try moving the jar to a slightly warmer place in your house, leaving a day or two and checking again. If fermentation still isn’t happening then you may have used too little salt. Always ensure you weigh out the salt as the right amount is necessary for the process of fermentation to begin.

Has my kimchi gone bad?
Kimchi should taste and smell fresh and slightly sour. If you notice any sign of mould or a foul odour or an alcoholic smell coming from your kimchi you may have a bad batch and will need to throw this away. Mould is dangerous and I would not recommend eating any kimchi that has developed any patch of fuzziness or small dots.

How long does kimchi keep and how should I store it?
Kimchi will last for 3 to 6 months in the fridge and will continue to slowly ferment and become more sour and soft as time goes by.

Once it has fermented to your liking at room temperature keep it in the fridge. Always use clean utensils when removing the kimchi from the jar. You need to make sure that you submerge the vegetables under the liquid before placing in the fridge, to avoid any of them spoiling.

If you’re making a large batch then it’s best to store the kimchi in several smaller jars rather than one large one. Regularly opening the jar could allow undesirable bacteria to enter the jar and spoil the entire batch.

Can I use a different chilli powder?
Korean red pepper powder (Gochugaru) is used to make kimchi. It gives the dish a distinctive colour and flavour so if you want an authentic taste, it is best to use this. I got mine from Amazon. If you can’t get hold of it then feel free to experiment with other chilli powders or red pepper flakes.

Easy Kimchi Recipe – Step by Step

This recipe is from a Filipino friend of mine. It is delicious and very easy to make. You can find the Korean chilli pepper powder online or any good Asian speciality shop. 

Step 1

First, you need to make the porridge using water and set it aside to let it cool (see recipe below for quantities). Whilst, it seems odd using porridge as an ingredient, I’m assured by my friend that it helps to start the fermentation process and you don’t notice it in the finished dish. I have made it without the porridge and it tasted very similar but I didn’t see as many bubbles in the jar during the fermentation process.

Step 2

Next, slice some Chinese cabbage, carrot and spring onion. Place all the vegetables in a large bowl and cover with cold water. Add your salt and stir. I like to use sea salt as it has a lovely flavour and extra minerals compared to table salt. It’s important to weigh the salt rather than measure it with a spoon. This is because of the changes in density and granule size of different types of salt (a teaspoon of sea salt will weigh a lot more than a teaspoon of table salt). Leave the vegetables to soak in the brine mixture for 4 hours, stirring it occasionally to submerge the vegetables that have floated to the top.

Step 3

You then need to drain the water off but don’t tip all the water away. Ensure that you save around 1 pint of the water in a jug. Next, add garlic, fresh ginger, the Korean chilli, porridge and fish sauce (if using) to the drained vegetables and stir thoroughly.

Step 4

Transfer the vegetables to clean jars. The jars do not need to be sterilised but wash them in hot soapy water and dry them just before you fill them. Also ensure that your hands and any utensils you use are clean. We don’t want any bad bacteria getting into our kimchi.

Step 5

Pour some of the reserved brine over the vegetables until they are completely covered. Push the vegetables down and put the lids on the jars. Leave the jars at room temperature for 24 hours. You may notice some bubbles or fizziness, or that the vegetables have risen slightly. Open the jars and give everything a stir with a clean spoon. Replace the lids and leave for another 2 to 3 days. Stir daily, pushing the vegetables under the water to ensure they are as submerged as possible.

Step 6

After 3 days you can taste your kimchi. If you feel it has fermented enough then store it in the fridge. This will not stop the fermentation but will slow it down a lot and your kimchi will last for weeks in the fridge. If you feel it needs a bit more time to ferment then leave it out a couple more days.

This kimchi would be a great accompaniment to my Singapore eggy noodles.