Kimchi

Crisp, spicy and pleasantly hot- with this simple recipe, you can easily make kimchi at home.

Ingredients

For 1 fermentation jar

Quantity

1 Chinese cabbage
4 tablespoons salt
10 garlic cloves
1 nashi pear
1 piece of ginger
5 tablespoons fish sauce
30 g Chilli powder
2 spring onions

Preparation

Prepare the cabbage:
Wash the Chinese cabbage and quarter it lengthwise. Then cut it into large pieces. Place in a large bowl and mix thoroughly with the salt. Add enough water to cover the cabbage. Place a plate on top of the cabbage to keep it submerged. Leave to soak for about 2 hours until the cabbage is soft. Then drain the water and allow to dry thoroughly.

Restore chilli paste:
Roughly chop the garlic, Nashi pear and ginger and purée in a blender until smooth. Stir in the fish sauce. Transfer the mixture to a bowl and mix with the chilli powder to form a spicy paste.

Cutting vegetables:
Cut the carrot into thin strips and slice the spring onions into rings.

Mix everything together:
Place the drained cabbage in a large bowl. Add the carrots and spring onions. Pour the chilli paste over the top and mix everything thoroughly with your hands (it is best to wear disposable gloves).

Fermenting:
Press the kimchi firmly into a clean fermentation jar so that as little air as possible is trapped inside. Leave about 2–3 cm of space at the top. Seal the jar and leave it at room temperature for 24–48 hours. Then store it in the refrigerator.

The longer kimchi ferments, the more intense and sour the flavour becomes.

Preparation time: Approximately 30 minutes + 2 hours to steep
Fermentation time: at least 24 hours

You can find the video for the recipe on our TikTok channel.

Products used

Gefu fermentation jar - NATIVO, 1 l

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