Traditional Kimchi Recipe (Spicy Korean Sauerkraut)

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 Montreal homes that has captured many hearts.

We recommend using an all-in-one fermentation jar, but any type of fermentation equipment will do. For more information, read How to Make Fermented Vegetables.

Recette de kimchi maison

Traditional Kimchi Recipe (Spicy Korean Sauerkraut)

Here is our famous recipe for homemade kimchi, that famous Korean spicy sauerkraut!
Pas d'avis
Preparation Time 30 mins
Fermentation Time 5 d
Course Side Dish

Ingredients
  

  • 4 L brine at 2.5% (100g of sea salt for 4 litres of water at room temperature)
  • 1 kg Chinese cabbage (nappa cabbage or giant bok cho)
  • 200 g daikon (Japanese white radish) or 50g red radish (about 5)
  • 200 g carrot (about 1)
  • 200 g yellow onion (about 1)
  • 2 chopped garlic cloves
  • 2 teaspoons chopped fresh ginger
  • 3 teaspoons Korean chili peppers  (or other crushed chili peppers)
  • 2 tbsp sea salt (or weight equivalent to 2% of the total)
  • 1 tbsp dried fish or shrimp sauce* (optional) *(Fish sauce or dried shrimp will give your kimchi a more pronounced taste. Without it you will soon be unmasked by purists, but we believe that kimchi is just as delectable without these additions.)

Steps
 

  • In a large pot, prepare the brine by dissolving the salt in water. Submerge the cabbage, the daikon and the whole carrot. Place a small plate on top as a weight.
  • Let it sit all night (from 8 to 12 hours).
  • Drain and rinse cabbage, daikon and carrot, and cut into slices or strips 2 to 3 cm (1 inch) long. Place in a large bowl.
  • Cut the onion into thin slices and add it to the vegetables in the bowl, with the rest of the ingredients. Mix.
  • Compress the whole thing in a fermentation jar (2 litres or more).
  • Close the jar while allowing the air to exit.
  • Leave to ferment for at least 3 days before tasting (kimchi is usually better after 3 or 4 days of fermentation). If the mixture is at a good point, refrigerate it in an airtight container. If not, let it ferment while tasting every 2 days.
Have you tried it?Share and tag @revolutionfermentation!

Eat in an authentic bibimbap, on a homemade pizza or on a peanut butter roast… yes, you read that right!

It can be stored for one year in the refrigerator.

Recipe from the “Fermentation revolution” book.

 

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