Kimchi, the Korean superfood! It is a traditional side dish made from salted and fermented cabbage and other vegetables and fruit, and seasoned with gochugaru, aka Korean chili powder.
This dish is not only fun to make, I love trying new ‘cooking’ techniques, it is also very healthy. It is rich in vitamines A and C, and due to the fermentation, it contains a lot of gut-boosting lactobacilli bacteria. It is not for nothing that it can be considered as a vegetable probiotic food.
There are plenty of different recipes out there, it is more or less cabbage as a base and then use what ever you like. If I were you I would give it a try. How long would you dare to let it ferment?
Kimchi, a traditional Korean side dish made from salted and fermented cabbage, and not to forget the famous Korean chili powder: gochugaru
- 350 gr cabbage
- 2 cloves garlic
- 10 gr ginger
- 50 gr carrot
- 50 gr celery
- 85 gr cucumber
- 50 gr red onion
- 10 gr gochugaru
- 9 gr sweet shiro miso
- 2 tbsp tamari
- 0,5 tbsp sugar
Roughly chop the cabbage. Resolve 45 grams of salt in 350 ml water in a large bowl. Give the cabbage a massage with the salted water. Put a lid on and add some weight on top of the lid. Let the cabbage brine for 4 hours
After 4 hours, rinse the cabbage 3 times under cold running water and let it drain for 15 minutes
In the meantime grate the garlic and ginger. Cut the carrot, celery, cucumber and onions julienne
Mix the ginger, garlic, miso paste, tamari, sugar and gochugaru and add the carrot, celery, cucumber and onion. Mix well
Add the cabbage to the bowl and knead with your hands so that the cabbage releases its juice
Put the mixture in a sterilised glas jar and press well so that the kimchi is covered with a layer of juice. Make sure you close the jar airtight
Let the kimchi rest in the kitchen for 24 hours. After that keep it in the fridge
If you want to add a bit of sweet flavour, add 1/2 apple, cut julienne
This version is quite child friendly, want to spice it up a bit, use more of the korean chili powder