Making Your Own Kimchi at Home
Makes approx 2L in the Kinfolk and Co Fermentation Crock Pot
2 tablespoons ginger
(peeled and cut into chunks)
2 tablespoons of Korean chilli powder (use less if desired)
2 tablespoons sugar
3 tablespoons fish sauce (or water if desired)
1⁄4 cup Himalayan pink salt
2 small Chinese cabbages/Wong bok/Napa cabbage (chopped into bite sized chunks)
100g carrots (peeled and cut into thick match sticks)
100g daikon radish (peeled and cut into thick match sticks)
1 cup of spring onion cut into 1 inch lengths 8 garlic cloves (finely chopped)
1. Make sure all equipment is serialized using boiling water then allow to drip dry.
2. Place ginger, garlic, sugar, fish sauce and 1 tbsp salt into a food processor. Process until you form a smooth paste.
3. Place chopped cabbage into a large mixing bowl, sprinkle with remaining salt and cover with warm water. Stir until salt dissolves and allow the cabbage to sit for twenty to thirty minutes. Drain the cabbage and pat it dry.
4. Place the cabbage, carrots, radish and chilli powder in large mixing bowl. Spoon in garlic and ginger paste you prepared and toss to coat.
5. Transfer the mixture into the fermentation crock pot and pound down using a wooden tamper until the vegetables release their juices. Continue layering and pounding until all the vegetables have been transferred to the crock.
6. Pound again until the vegetables have released all their juice and the level of brine fully covers the vegetables and that the vegetables rest within one inch of the crock's lip.
7. Weigh the vegetables down with the crock's weights.
8. Cover the kimchi with the lid and pour water around the moat edge to create a water seal which allow the gas to escape, but nothing to enter.
9. Ensure the water level is above the holes in the lid
at all times. Water will evaporate so continue to top up with water over the waiting period.
10. Leave the kimchi to ferment at around 20 degrees.
11. After 1 week taste the kimchi using a sterile fork then replace the lid immediately. You will know your kimchi is ready when it has a sour acidic flavour.
12. You can continue to ferment the kimchi for up to a month or until it appeals to your taste. If you prefer a sourer flavour, ferment for longer.
13. Once ready transfer in to glass jars and place in the fridge. It will keep in the fridge for 3 months longer and will slowly continue to ferment and deepen in flavour.
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