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Kimchi—tastes amazing and repairs your guts at the same time

Updated: Jul 2, 2023

I'm a little behind when it comes to making Kimchi. However, I have learned in my travels that Kimchi is so versatile, you can add it to practically any meal. Here's the basic recipe, but see my other posts for amazing dishes using Kimchi.

Kimchi - tastes amazing and heals your gut
Kimchi

The story

When the first Koreans started using agriculture they had huge problems with the weather because the winters were extremely cold. It was important to save food for the winter and the most popular way to preserve food was using salt on different kinds of foods.

 

Ingredients – Kimchi

1 Napa cabbage, approx 1kg

1/4 cup salt

7 cloves garlic, grated

1 tsp fresh ginger, grated

1 tsp honey

1 tbsp fish sauce

3-4 tbsp Korean red pepper flakes (gochugaru) or chili paste - less if you don’t like spicy food

250 grams daikon radish, peeled and grated

4 spring onions, roughly cut


Instructions

Cut the cabbage in half lengthwise, then crosswise into 4cm pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged. Cover with plastic wrap and let sit at room temperature at least 12 hours and up to 24 hours.


Drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl. Set aside.


Place the remaining ingredients in a large bowl and combine.


Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

Pack the mixture tightly into a clean 2 litre glass jar with a tight fitting lid and seal the jar.


Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.


Kimchi
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