John Myers
Ingredients for 10 servings:
- 1 kg Chinese cabbage
- 90 g sea salt, coarse
- 1 liter of water
- 3 spring onions
- 100 g carrot(s), grated
- 100 g radish(s), grated
- 2 tbsp rice flour, alternatively wheat flour
- 150 ml water
- 3 tbsp Gochugaru (Korean chili powder)
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 12 g ginger, grated
- 20 g garlic, finely chopped
- 20 g onion(s), very finely diced
- 2 tbsp sesame seeds, optional
Instructions
Working time approx. 1 hour; Rest period approx. 14 days; Total time approx. 14 days 1 hour
Quarter the Chinese cabbage (reserve two outer leaves) and remove the stalk. Cut the quarters into 2.5 cm wide strips. Dissolve the sea salt in 1 liter of water in a bowl and add the cabbage. The cabbage should be well covered with liquid. Let the cabbage soak for 2-3 hours, turning occasionally. After the soaking time, the cabbage should have collapsed. Rinse the cabbage several times with tap water and squeeze dry. Mix with the grated carrots, radish, and spring onions. If you don’t like radish, you can omit it. Heat 150 ml of water in a saucepan, bring to a boil briefly, and stir in the rice flour. Mix the thickened liquid with the remaining ingredients (gochugaru, sugar, fish sauce, ginger, garlic, onion, and optionally sesame seeds). Tip: For vegan kimchi, omit the fish sauce. Mix the paste thoroughly with the cabbage pieces; it’s best to wear rubber gloves for this. Divide the cabbage pieces between two 500 ml preserving jars. Press the cabbage firmly into the jars, not filling them all the way to the top; there should be 1-2 cm of space left. Cover each cabbage with a remaining cabbage leaf and seal the jars tightly. Let the cabbage ferment at room temperature for 3-4 days. Open the jars daily to release the pressure created during fermentation. Place the jars in the refrigerator and let it mature for another two weeks. The kimchi will keep in the refrigerator for several months, but may become increasingly sour with longer storage.
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