Here is our famous recipe for homemade kimchi, that famous Korean spicy sauerkraut!
“A meal without kimchi is not a meal,” says the Korean saying. In Korea, there are very few homes that do not ferment their own kimchi. Each family recipe is passed down from generation to generation with great pride.
So there are as many variations of kimchi as there are homes in Korea! Here is the version from our humble Canadian homes that has captured many hearts.
2tablespoonssea salt (or weight equivalent to 2% of total weight)
1tablespoondried fish or shrimp sauce* (optional)*The fish sauce or dried shrimp will give a stronger taste to your kimchi. You can substitute 4 tbsp of miso for a vegan option that preserves the umami flavour.
Cut the cabbage and the onion into small pieces.
Grate the daikon and carrot.
Chop the garlic and ginger very finely.
Mix all the ingredients in a large bowl.
Wait 15 minutes, until the vegetables have released their liquid.
Put in each jar and compress well.
Add a weight and close the jar.
Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.
Have you tried it?Share and tag @revolutionfermentation!